Changes in Quality of Dried Tomato Stored in Sealed High Density Polythene Film

Abstract

Studies were conducted to quantify the changes in quality attributes in dried tomatoes during storage using high density polythene film and open storage systems. Fresh tomato fruits were sliced and dried using the tray dryer. Prior to drying and immediately after drying, the following quality parameters of the fruits were assessed; colour, vitamins C and A, phosphorus and calcium contents. Microbial counts were also taken. 300g of the dried tomato fruits were packaged in six high density polythene films (HDPE)while similar quantity was placed in open bowls as practiced by the rural processors. Periodic assessment of the quality parameters was conducted for a period of three months to ascertain how these two storage systems influence the changes in these quality attributes. The results showed that the fungal counts of the dried samples prior to storage were 3.6×103cfu/g. After three months of storage, the counts were 5.4×103cfu/g and 7.2×103cfu/g for the samples stored in HDPE and open systems respectively. The bacterial loads on the other hands changed from the initial value of 5.6×104cfu/g prior to storage to 7.6×105cfu/g and 9.5×105cfu/g in samples stored in HDPE and open systems respectively after three months. The results also showed tat there was no significant change in colour of the samples stored in both systems after three months of storage. The values of vitamin A of the samples changed from the initial value 134µg prior to storage to 98 µg and 103.4µg after three months of storage in open and HDPE systems respectively. Similarly, vitamin C content changed from 5.21mg/100g prior to storage to 3.69mg/100g and 4.24mg/100g in the samples stored in open and HDPE systems respectively after three months. The moisture content of the dried sample prior to storage was 4.2%. After three months of storage, there was a significant change in the moisture content between the samples stored in the two systems at 5% level of confidence. The values were 7.13% and 3.93% respectively for samples stored in open and HDPE systems. The samples stored in the HDPE gave better results as far as this quality parameter assessed is concerned because most of the deterioration that normally take place in stored produce are greatly influenced by moisture.