Weerasinghe, T.M.A.N.Wijesinghe, W. A. J. P.Arachchi, M. P. M.Srananda, K. H.2022-01-312022-01-3120159789550481088http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8261/49-EAG-Preservation%20of%20tomato%20%28Lycopersicon%20esculentum%29%20%20.pdf?sequence=1&isAllowed=yTomato growers in the world experience high postharvest losses of fresh tomato supported by high perishability and low price of tomato during the peak production seasons due to production surplus and low product utilization of preserved tomato. Compared to the trends in the food international markets (Purseglove et al., 2001). Dehydrated tomato topping is a condiment comprises with dehydrated tomato slices use to enhance the flavor and texture of salads, ranging from simple green salads to more elaborate versions. Main objective of the study is the Preservation of Tomato (Lycopersicon esculentum) by dehydration for product development and product utilization. Specific objectives are dehydration using hot air drying, analysis of sensory, microbial and physiochemical parameters of dried samples and possibility of using dehydrated products for new product development and product utilization. Materials and methodology The material used for this study is just ripen tomato (Lycopersicon esculentum) belongs to variety “Pathma”.Preliminary studies were carried out to determine the best methods steaming and non-steaming methods. Best salt concentration was selected based upon the microbial counts and the moisture content. Best Sodium Meta bisulphite was selected based upon the organoleptic properties. 10g of dehydrated tomato, 50g of sugar, 400mL of water, 20g of Corn flour, 15mL of vinegar, 10mL of citric acid were used according to the developed methodology. Dehydrated tomato topping with brix value 25 was developed using the methods developed through the preliminary trials. Brix value was adjusted to 25 during cooking. Final product was stored under room temperature in sterilized glass bottles. The microbial evaluation, proximate analysis, analysis for organoleptic properties and physico - chemical analysis for final product was conducted to ensure the product safety and quality. Results and Discussion Microbiological tests Microbiological tests were carried by the Veterinary Research Institute (VRI), Peradeniya to ensure the safety of the final product for the consumers.enAgricultureExport AgricultureFood ScienceCrop ProductionFood TechnologyOther