Impact of Different Drying Techniques on the Nutritional Components of Plum Tomatoes

Tomatoes are currently regarded as one of the world’s major vegetable crops. Tomatoes have a significant economic impact on the earnings of many growers worldwide. The tomato is one of the most widely grown vegetables in the world and is ranked second in many nations. The majority of agricultural products have higher moisture content, ranging from 25 to 90%. This moisture content value is significantly higher than what is needed for extended preservation. The effects of bacteria, enzymes, and yeast are slowed down in crops when their moisture content is reduced to a certain degree. This study’s goal is to determine the quality of dried plum tomatoes using various methods. Samples were dried in the sun, on a heated plate, and in a solar dryer. Using accepted techniques, the dried tomato samples were assessed for total lycopene, ascorbic acid, pH, and titratable acidity. The findings demonstrated that, in comparison to the control sample, the sun-dried and solar-dried sample had higher levels of pH. Compared to the control, the ascorbic acid and lycopene levels in the sun-dried and solar-dried tomato were lower. Comparing the heated plate-dried sample to the control sample, a notable rise in lycopene and ascorbic acid content was observed. The results showed that the optimum method for maintaining the quality attributes of dried tomatoes was to use a heated plate drying method.