TY  - JOUR
AU  - Kedir, Hawi Jihad
AU  - Tilinti, Birhanu Zeleke
AU  - Mekonnen, Kasahun Tsegaye
PY  - 2025
DA  - 2025/06/02
TI  - Physicochemical Characterization of Fresh and Powdered Tomato in Arba Minch, Ethiopia
JO  - Recent Progress in Nutrition
SP  - 013
VL  - 05
IS  - 02
AB  - Tomato (Solanum lycopersicum L.) is the largest vegetable crop produced and consumed in the world. Tomatoes are a top source of Vitamin A and C, contain more dietary fibre, beta-carotene, iron, lycopene, magnesium, niacin, potassium, phosphorus, riboflavin, and thiamine. Tomatoes have a limited shelf life in ambient conditions and are highly perishable. It creates glut during the production season and becomes scanty during the off-season. Short shelf life, coupled with inadequate processing facilities results in heavy revenue loss to the country. The aim of conducted research was analyzed the Physico-chemical properties, evaluated the effects of different pretreatments (NaCl and CaCl2) and optimized the drying and processing techniques to achieve the desired quality of tomato powder. This involves the production of tomato powder using the grinder. The demand for tomato powder is increasing rapidly in the domestic and international markets, with a significant portion used to prepare convenience food. Physicochemical analysis of fresh tomatoes and powder was carried out at ambient temperature. Physiochemical parameters recorded revealed that fresh tomatoes have an average length of 6.33 cm and an average breadth of 5.33 cm. The average length-breadth ratio was 1.18, and the average weight of fresh tomatoes was 143.76 gms. The average moisture content of fresh tomatoes was 95.31%, acidity 0.17%, and lycopene 15 mg/100 g. The moisture content of tomato powder T0 and T1 was 7.7% and 5.60% respectively, acidity was 0.45 and 0.60, lycopene content was 1.41 mg/100 g and 2.37 mg/100 g, non-enzymatic browning was 0.92 and 0.65, dehydration ratio was 26.61 and 25.11, and the rehydration ratio was 1.75 and 2.85 respectively. The application of this research provides a viable solution to reduce post-harvest losses and enhance the economic value of tomatoes. By converting fresh tomatoes into powder, the shelf life is significantly extended, ensuring a stable supply throughout the year.
SN  - 2771-9871
UR  - https://doi.org/10.21926/rpn.2502013
DO  - 10.21926/rpn.2502013
ID  - Kedir2025
ER  -