The impact of drying method and ripening levels of tomato on the physico chemical, microbial and functional properties of tomato powder

ABSTRACT: Tomato (Solanum lycopersicum L.) is a highly perishable fruit-vegetable that requires effective preservation to minimize postharvest losses. This study investigated the combined effects of three ripening stages (unripe, turning, and fully ripe) and three drying methods (oven, solar, and sun drying) on the physico-chemical, microbial, and functional properties of tomato powder. A completely randomized design (CRD) with nine treatment combinations, each replicated three times, was employed. Unripe tomatoes dried in an oven exhibited the lowest moisture content (6.07 %) and microbial load (TPC: 2.43 × 10² cfu/g). In contrast, fully ripe tomatoes dried under the sun showed the highest lycopene content (13.93 mg/100 g), total soluble solids (4.35 °Brix), and superior functional properties, including water (2.25 g/g) and oil absorption capacities (1.81 g/g). However, these also showed the highest microbial load (TPC: 7.56 × 10² cfu/g). The highest ascorbic acid content (1.49 mg/100 g) was retained in solar-dried tomatoes at the fully ripening stage, suggesting a favorable balance between microbial safety and nutritional quality, as this treatment (UROD) maintained low microbial counts while preserving key nutrients. These findings highlight the importance of selecting appropriate ripening stages and drying methods to produce high-quality, shelf-stable tomato powder for value-added applications.