International Journal of Agricultural Policy and Research

Original Research Article

Effects of different drying methods and packaging materials on the physical and sensory qualities of tomato (Lycopersicon lycopersicum L.)

Ahmad, A1* ., Gungula, D. T2., Tame, V.T2., Kapsiya, J1., Ilesanmi, J.O3., and Kirawa, D. M. A4.


1Horticultural Department, Federal College of Horticulture, Dadin Kowa, Gombe State, Nigeria
2Department of Crop Production and Horticulture, Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria.
3Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria.
4No. 169, Hawul Close, Pompomari Estate, Maiduguri, Nigeria.

*Corresponding Author Email: abubakarahmad598(at)gmail.com

Tel.: +2348061559188

Ahmad, A

Gungula, D. T

Tame, V.T

Kapsiya, J

Ilesanmi, J.O

Kirawa, D. M. A


Article Number: IJAPR.22.004  |   Pages: 26-30  |   Vol. 10 (1), January 2022   |   DOI: https://doi.org/10.15739/IJAPR.22.004

 Received: October 26, 2021  Accepted: December 28, 2021  Published: January 7, 2022

Abstract

Fresh tomato fruits have a very limited shelf life partly due to their high moisture content and respiration rate. A possible way of storing tomato fruits is to dry and process them into powder or paste. Therefore, this research was conducted to determine the effects of drying methods and packaging materials on physical and sensory qualities of powdered tomato in Yola, Adamawa State, Nigeria. Harvested fruits of tomato variety, “Rio de grande” were subjected to blanching and subsequent drying methods and packaging materials. The experiment was laid out in a Completely Randomized Design (CRD); with the drying methods placed in main plot while the packaging materials in sub-plot and repeated three times before storage for twelve weeks. At four weeks of storage, oven drying method was found to be statistically different (p≤0.05) in terms of water absorption capacity value of 3.19 (mg/100g). The glass jars performed better than polythene bags in color retention, taste and consistency at four weeks of storage. The study shows that tomato fruits can be successfully dried using oven, sun and shade drying methods but preferably oven drying method. The processed powder could be successfully stored for 12 weeks or above using either glass jars or plastic container without affecting the consumer appeal and this will also reduce the postharvest losses of tomato fruits.

Keywords:

Tomato, drying, packaging, physical properties, sensory quality

How to Cite this Article

Ahmad A, Gungula DT, Tame VT, Kapsiya J, Ilesanmi JO, Kirawa DMA(2022).Effects of different drying methods and packaging materials on the physical and sensory qualities of tomato (Lycopersicon lycopersicum L.).Int. J. Agric. Pol. Res. 10 (1):26-30.

Author(s) retain the copyright of this article. Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.


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