Keywords: dried tomato slices, quality parameters, storage duration, temperature, humidity, weather conditions, packaging materials, aluminium foil, polypropylene, polyethylene, waxed paper, moisture content, vitamin C, beta–carotene, food quality
Effect of weather condition, packaging material and storage duration on quality of dried tomato slice
The effect of weather condition, packaging material and storage duration on some quality parameters of dried tomato slice was investigated. Dried tomato slice samples each weighing 20 g were packaged in small size pouches made from aluminium foil, polypropylene, high density polyethylene and waxed paper. The packaged samples were placed in airtight glass bottles at the relative humidity levels of 10%, 40% and 70% obtained by varying the concentration of sulphuric acid solution in the bottles. The samples were stored at temperatures of 10°C, 30°C and 45°C for the period of 90 and 180 days. Results showed that humidity, temperature and packaging material affected all the quality parameters at 1% level of significance. Moisture content of the samples increases with relative humidity but decreases with increase in temperature. Conversely, vitamin C and β–carotene decrease with increase in both relative humidity and temperature. Polypropylene retained more of the sample quality.