Drying performance of some cultivated processing tomato cultivars

An experiment was conducted to investigate the drying performance of some cultivated processing tomato cultivars in Marmara Region in spring-summer growing period in 2017. A total of 13 commercial processing tomato cultivars are commonly grown in the region selected for this purpose. Seedlings of selected cultivars planted in a field of local producer in Bursa/Mustafakemalpaşa district. Following the harvest sliced in quarters, tomato fruits were placed on a screen and sprinkled with salt and left in the sun for three days for sun drying. The data regarding yield and fruit characteristics of fresh fruits, and EC, pH, total soluble solids, titratable acidity and color indices of both fresh and dried fruits and water activity and nutrient content of dried fruits were analyzed statistically. None of the yield and yield related characteristics of cultivars were not significant except for individual fruit weight and fruit diameter. There was an considerable increase in total soluble solids and titratable acidity in dried tomatoes while pH did not differ between fresh and dried fruits. a*, b* and L* values were decreased by drying process. Overall color change (∆E) varied between 256 and 587. Browning index of dried fruits varied between 106,12 and 139,28.