TOMATO PROCESSING

OBJECTIVES

1. The main objective for undertaking the processing of tomatoes is to find a

means to prolong its storage life. Under normal circumstances tomato is to
store between 25 to 35 days after full ripening, therefore this project is to see
if the shelf life can be prolonged.
2. To produce tomato in another form which is easier to use in the kitchen?
3. To reduce post harvest losses of tomatoes in the country by transforming the
physical state of the tomatoes.

TOOLS AND INGREDIENTS

1. Fresh tomato fruits

2. Lemon
3. Salt
4. Water
5. Knife
6. Burner
7. Cooking bowl

PROCEDURE

1. Wash hands carefully with soap and warm water.

2. Wash knife and cooking bowls with soap water and after sterilize in the lemon
juice
3. Wash tomato fruits under running tap water, this is to ensure that most
microorganisms on the surfaces are removed.
4. Soak tomatoes in clean water.
5. Then place the washed tomatoes in the salt solution, this is also to reduce
further microorganisms.
6. Cut tomatoes into sizeable pieces.
7. Place cut tomatoes into sterilized bowl with dilute lemon juice. The dilute
lemon juice is to act as preservative as well as an agent for controlling
microbial activities.
8. Dry cut pieces under controlled temperature to take out moisture.
 Tomato variety – Burkina variety

3 balls of tomato

Salt water – 3 spoons of table salt+ 1half cup of cold water

Sterilization of knife and drying rubber = 10mins

Soaking of tomato in water = 10mins

Lime = 3

Lime concentration = 30 spoonful of water

Salt solution concentration = very high

OBSERVATION

Lemon changed the taste of tomato during the dipping and before drying

Pieces of tomato shrinked in size

Moisture level was still high on the third day of drying

Product never dried and was attacked by ants. This was because the drying was
done in the room under room temperature.

The whole program became a failure

Next stage is to be proceeded.