Pretreatments, Dehydration Methods and Packaging Materials: Effects on the Nutritional Quality of Tomato Powder

Pretreatments and drying are commonly used before tomatoes to inactivate enzymes, improve the process, quality of dried tomato powders. In this review, effects different pretreatments (osmotic solutions), dehydration methods packaging materials on attributes powder were summarized. They include osmotic agent solution (potassium metabisulphite, calcium chloride, sodium ascorbic acid, citric chloride benzoate), thermal blanching (steam hot water) non-thermal processes like freezing, sulfuring, etc. (oven, sun indirect solar dryer).Tomato powders have been in order preserve, store, transport them. Drying implies not only physical changes, which consumer can easily detect through visual inspection, but also chemical modifications. These responsible for alterations color, flavor nutritional value, compromise overall final powder. Maximum lycopene vitamins A C content found freeze direct than samples using other low temperature, driers showed keeping with combination pretreatments. Different including solutions their own merits demerits To overcome drawbacks, pretreatment categories may be a better alternative blanching, more fundamental research is required design scale up.