Effect of pretreatments and drying methods on quality parameters of dried tomato slices

The present investigation entitled "Effect of pretreatments and drying methods on quality of tomato slices" was carried out at Post Graduate Laboratory Department of Horticulture, College of Agriculture, Junagadh Agricultural University, Junagadh in factorial completely randomized design with three replications and consists different levels of pre-treatment viz., P1 (Peeled by hot water dip blanching), P2 (Peeled by hot brine dip blanching), P3 (Unpeeled, hot water blanching), P4 (Unpeeled, hot brine blanching) and P5 (Control-Unpeeled, Unblanched) and two drying methods viz., D1 (Tray drying) and D2 (Sun drying). The results of sensory evaluation exhibited that on 1st, 40th and 60th day of storage, P2D1 secured highest score for sensory characteristics i.e. 9, 7.5 and 6.1, respectively, on 20th and 80th day of storage, P2D1 and P4D1 recorded highest average score for sensory characteristics i.e. 8.1 and 4.6, respectively. Therefore treatment P2D1 can be suggested to the farmers or post-harvest technocrats for commercial based preparation of tomato slices.