Value Addition of Tomatoes and Post-Harvest Technology-A Review

Tomato is called as “Poor man’s orange” due to good source of vitamin A, B and excellent source ofvitamin C. It adds variety of colour and flavor to the food and also rich in medicinal values. The objectiveof our research is to development of different value-added products form tomato and analysis of quality parameters. Quality parameters for different value-added products from tomato like moisture content, ash content, bulk density, tapered density, flowability, Carr index, swelling capacity and sensory evaluation of different value-added product from tomato was analysed. The highest moisture content was observed in tomato jam (27.16%) followed by instant tomato rasam mix (4.67%), instant tomato sauce powder (4.6%), instant tomato pickle mix (4%) and instant tomato ketchup mix (3.37%) and fromthe sensory evaluation results, it was observed that higher sensory score for tomato jam (9.33) followed by instant tomato ketchup mix (9.0).