EFFECT OF DRYING METHODS ON STORAGE OF TOMATOES (LYCOPERSICON ESCULENTUM MILL)

This study investigated the impact of different drying methods (sun, oven, and shade) on the storage stability of tomatoes, revealing that oven drying generally resulted in the longest shelf life due to faster drying times and better moisture control, while sun drying often led to faster color degradation and potential microbial growth concerns, with shade drying offering a balance between the two extremes; all drying methods significantly impacted the nutritional profile and texture of the dried tomatoes, highlighting the need for optimized drying conditions to maintain quality during storage. Drying method effects: Oven drying generally yielded the best storage stability, followed by shade drying and then sun drying. Moisture content: Oven drying allowed for more precise moisture control, leading to longer shelf life. Color degradation: Sun drying often resulted in greater color loss compared to other methods due to high exposure to sunlight. Nutritional impact: All drying methods affected the nutritional profile of tomatoes, with potential losses of vitamins and antioxidants depending on the drying conditions. Evaluating the impact of packaging materials on the shelf life of dried tomatoes.