Determination of Sulphuring Methods for Hot Air Dried Tomatoes and Changes in Product During Storage
Project no. 313 · Status: Kapanmış · 2014
Summary
Turkey exports almost all of the total production of dried tomatoes, hot-air or sun-dried, and a significant income provided by this exportation. In this study, determination of suitable sulphur doses according to drying methods and changes in sulphur doses and quality parameters in cold storage conditions were aimed. Tomato fruits were harvested in full maturity and sliced in two equal parts from the middle. One part placed on the sun and other part of the fruit placed in the oven which was pre-set to 60°C and mh-1 air flow. Sodium metabisulfite (Na2S2O5) sprayed as 10%, 15% ve 20% doses with 100 ml m-2 and 200 ml m-2 variations twice in sun-drying and once in oven drying before the drying process. Dried tomatoes placed in string bags and stored in 2-4°C and 55-60% relative humidity conditions for 12 months. Changes in sulphur concentrations and quality parameters were determined at 3 months intervals. Concentrations of sulfur dioxide in the dried tomatoes not only changed with the application proportion and amount but also with the drying method. Sulphur concentrations were found to be higher in sun-dried tomatoes. Color parameters (L*, a*, C*) of the dried tomato fruits were better with the increase of sulfur dioxide concentration. It is also found that amount of water in fruits decreased and total soluble solid contents increased with increasing sulfur dioxide concentration. Titratable acidity and pH values of fruits did not affected significantly by sulphur concentrations.