Influence of partially substituting sodium chloride with potassium chloride as a pre-drying treatment on quality of sun-dried tomatoes during storage

In this research, the effects of different salt and potassium chloride applications on sun dried tomato physicochemical and sensory quality during 10-month storage were investigated. For the experiment approximately 1200kg of fresh tomatoes were obtained and divided randomly into 8 lots of approximately 150 kg to which the following pre-drying treatments were applied: two different salt concentrations namely, 5 % and % 10 total salt. In each of these pretreatments NaCl was partially replaced by KCl at three rations: 85:15, 70:30, 55:45 and control (100:0) was also included. Drying took seven days under direct sun light. After drying the samples belonging to each treatment were packed into LD polyethylene bags (250 g±5 g) and stored at 4˚C for 10 months. Samples, at the beginning of the storage and taken from cold room at 2 month interval during storage were analysed. Quality of sun-dried tomatoes was evaluated by determining colour (CIE L*, Hue* and Chroma*), moisture, lycopene content and sensory evaluation. The research showed that quality loss occurs during storage, however the replacement of NaCl using KCl don't have negative effect on quality of dried tomatoes. In conclusion, it is possible to use KCl up to 45 %, without affecting the quality and consumer acceptance.