Some physical properties and thin layer drying characteristics of local varieties of tomatoes (Lycopersicon lycopersicum)

Abstract

Tomato fruit is a perishable farm produce with high moisture content. Despite its valuable qualities, the fruits are subjected to wastage and spoilage during its seasonal period. The study was therefore conducted to investigate some physical properties of local variety of tomatoes that are relevant in the handling and processing of the fruits. The physical characteristics considered were axial dimensions, weight, volume, density, surface area and sphericity. The mean dimensions of the fresh fruits specifically were longitudinal diameter (5.06 cm); transverse diameter (4.48 cm) and thickness (2.92 cm). The weight, volume, surface area and sphericity were 50.44 g, 4.6 cm 3 , 23.31 cm 2 and 80.05 % respectively. The true and bulk densities were 10.96 g/cm 3 and 0.71 g/cm 3 respectively. The thin layer drying characteristics of whole tomato fruits were also investigated at temperatures 40, 50, 60, 70 and 80 o C. Fruit samples were also sun dried. The quality of oven and sun dried products were analyzed for nutritional contents (protein, crude fibre, ascorbic acid and carotene) and antioxidant (lycopene). The statistical analysis of the nutritional constituent was also carried out. Drying time decreased from 30 to 24 hrs as drying temperature increased from 40 to 80 o C. The nutritional values of oven dried products such as protein (1.51%), ascorbic acid (17.06 mg/100), crude fibre (2.25 %), carotene (0.46 mg/100), phenol (14.18 mg/100) and lycopene (12.95 mg/100) while the values of sun dried products were 0.52 %, 11.75 mg/100, 0.93 %, 0.14 mg/100, 6.91 mg/100 and 5.91 mg/100 respectively. The statistical analysis shows that the result were statistically significant (P<0.05).

Shelf life and proximate composition of tomato (<i>Solanum</i> <i>lycopersicum</i> L.) fruits as influenced by storage methods

“…All varieties used contain a considerable amount of fiber in varying quantities. Onifade et al (2013) revealed that the percentage crude fiber in Yoruba variety of tomato was 2.50%, comparatively higher than not only the similar variety in the present study but also other three varieties considered in this current study. The principal components of dietary fibers are lignin, cellulose, hemicelluloses, pectins, resistant starch and non-digestible oligosaccharides.…”

Comparative Evaluation of Proximate Composition and Sensory Properties of Fruits and Vegetables from Open Market and Shopping Mall in Port Harcourt City

“…The ash content of the tomatoes was lower than the report by Garuba et at [14]. Ash is the inorganic residue that remains after incineration or complete oxidation of organic component of food and a representation of the total mineral content in food While dietary fibre is an important in [20]. The high ash content of the samples is an indication of good source of minerals.…”

Comparative Growth Analysis and Fruit Quality of Two Varieties of Tomato under Hand Weeding and Pendimethalin Herbicide

“…The bulk of tomato contained moisture. This explained why the crop had low shelf life (Onifade et al, 2013). The low fat content of the two varieties make tomato a good diet for heart diseases.…”