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THE USE OF TOMATO AS PRIMARY INGRIDIENT

IN MAKING VINEGAR

An Undergraduate Thesis Outline Presented to the Faculty of

BATAAN PENINSULA STATE UNIVERSITY
Abucay Campus

In Partial Fulfillment of the Requirements for the Degree of

Bachelor of Science in Agricultural and Biosystems Engineering
(AB Products Processing and Storage)

By

EDRIEN ANGEL BIEL H. DE JESUS

JAKE RENMAR B. MAGSINO
2023
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TABLE OF CONTENT
PRELIMINARIES PAGE

Title Page i

Table of Contents ii

INTRODUCTION

Background of the Study 1

Statement of Problem 2

Significance of the Study 2

Objectives of the Study 3

Scope and Limitation of the Study 3

Time and Place of the Study 3

DEFINITION OF TERMS 4

REVIEW OF RELATED LITERATURE AND STUDIES

LITERATURE CITED 9

METHOGOLOGY 10

INTRODUCTION
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Background of the Study

Tomato is a commodity that is very common around the world, It is a type of crop

that originated in Tropical America and belongs to the Solanaccae Family, It was reported

that 4.8 million hectares of tomato were planted worldwide with a production reaching

161.8 million tons in the year 2012 (FAOSTAT 2012). Tomato, scientifically known as, is

extensively cultivated throughout the world. It is considered to be one of the most

profitable crops in the Philippines and the second most important fruit vegetable in the

country after eggplant (Altoveros & Borromeo 2007). A healthy and well-balanced diet

benefits from tomatoes' abundance of minerals, vitamins, vital amino acids,

carbohydrates, antioxidants, and dietary fiber.

Tomatoes are a popular and widely cultivated crop, but they are also susceptible

to spoilage and wastage. Conversion of tomatoes to vinegar can extend the shelf life of

tomatoes and prevent food waste, as well as create a new revenue stream for farmers and

food producers.

Tomatoes and vinegar are two common ingredients used in many culinary dishes

around the world. Tomatoes are a type of fruit that is widely used in cooking, and vinegar

is a sour-tasting liquid that is made by fermenting alcohol. While they may seem like two

completely different ingredients, they can be used together in a variety of ways to

enhance the flavor of many dishes.

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Statement of the Problem

Tomatoes are one of the most abundant crops in the Philipipines, since it is a crop

that is not seasonal. Mass production of tomatoes can also result in significant waste,

particularly if the crop is not harvested or transported in a timely manner. Overproduction

can lead to a surplus of tomatoes that go unsold and ultimately go to waste, further

exacerbating the economic and environmental impacts of tomato production. As

consequence to mass production rotting tomatoes can also leave carbon footprints which

could be harmful for the environment.

Significance of the Study

The conversion of tomatoes to vinegar is a method of food preservation that can

extend the shelf life of tomatoes and prevent them from spoiling. This is important for

food security and reducing food waste. Vinegar has been shown to have several health

benefits, including improving blood sugar control and aiding in weight loss. By using

tomatoes to create vinegar, the health benefits of tomatoes can be further enhanced. It is

also a sustainable use of resources as it allows for the utilization of tomatoes that may not

be suitable for other purposes, such as those that are overripe or damaged. This can

reduce food waste and promote sustainability in the food industry.

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Objectives of the Study

The objectives of the study for tomato to vinegar are to determine the optimal

conditions for the conversion of tomatoes to vinegar and explore its potential health

benefits and culinary applications, and promote sustainable food production practices.

A. To produce a vinegar with tomato as the main ingredient of the recipe and to

lessen the over-production of the commodity or crop.

B. To assess the potential health benefits of tomato vinegar, including its

antioxidant capacity, total phenolic content, and potential effects on blood sugar control

and weight loss.

C. To promote the sustainable use of resources in the food industry by reducing

food waste and providing an alternative use for overripe or damaged tomatoes.

Scope and Limitation of the Study

The study will only evaluate the conversion of fresh tomatoes into vinegar and

will not include other tomato-based products such as sauces or pastes. The study will be

conducted by fermentation process and will not explore other methods for tomato to

vinegar products. It will also be conducted on a small scale and may not fully represent

the commercial production of tomato vinegar.

Time and Place of the Study

The study will be conducted in A.Y. 2022-2023 at the Bataan Peninsula State

University - Abucay Campus, Bangkal, Abucay, Bataan.

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Definition of terms

CHAPTER II; REVIEW OF RELATED LITERATURE AND STUDIES

Post-Harvest Losses of Tomatoes Literature and Studies

The study of Arah et al. (2015) in ther study "An overview of post-harvest losses

in tomato production in Africa: causes and possible prevention strategies" states that the

production of tomato can become a way to develop the living of the manufacturers by

generating more ventures that serves as a financial support for both rural and periurban

dwellers. However, due to post-harvest losses, tomato production in Africa is considered

as unproffitable. But, using inexpensive technology intervention is a big help to lessen

those post-harvest losses making the production of tomato beneficial venture in Africa.

According to the study conducted by Nicola et. al (2009), about the "Tomato

production systems and their application to the tropics" indicates that tomato production

in the time of hot-wet season in tropical and subtropical climates is restricted by adverse

situation such as high temperature, flooding, strong winds, and high incidence of

diseases. Over the past few decades, the most effective way for obtaining high quality

fresh tomatoes in both domestic and international market is by means of protected

cultivation which the growth period of tomato can be extended for the whole year. But,

protected cultivation is restricted to high temperature that are generated inside the

greenhouses resulting the intense irradation's heating effect.

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The Study conducted by Tilahun, S. et. al (2017) Postharvest losses in tomatoes

include both quantitative and qualitative losses, both of which may negatively impact

consumer preferences, nutritional value, and farm profitability. It is crucial to understand

the variables that may have an impact on the antioxidant content and postharvest quality

of tomatoes. The quality of tomatoes depends on a number of variables, such as the

cultivar chosen, the environment in which it grows, and the preharvest procedures used

throughout production. Preharvest production procedures that influence postharvest

quality must be carefully studied. For each cultivar, it is essential to properly arrange the

harvesting stage and ripening conditions.

Potential Uses of Tomatoes Literature and Studies

The study of Naisbett and Woodley (n.d.) in their study “The potential use of

tomato lectin for oral drug delivery. 1. Lectin binding to rat small intestine in vitro” states

that the ripe tomato fruits produce a non-toxic dietary glycoprotein with a molecular mass

of 71 kDa which is called Tomato lectin. The specific binding of tomato lectin to the

enterocyte cell surface found in rat intestines may give it potential for increasing the

gastrointestinal residence time as a component of an oral drug formulation.

According to the study conducted by Domínguez (2018), about “Tomato as

Potential Source of Natural Additives for Meat Industry. A Review” found that compared

to other natural antioxidant/colorant extracts, the usage of tomato and tomato extracts as

natural additives in meat products has decreased. The use of tomato, however, improved

nutritional quality, decreased lipid oxidation, increased stability during the meat products'
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shelf-life period, while maintaining or increasing sensory properties and overall

acceptability. This makes tomato by-products a promising source of natural additives.

Furthermore, Vacin and Went (n.d.) in their study about “Use of Tomato Juice in

the Asymbiotic Germination of Orchid Seeds” found that the study indicated that the data

on germination and growth show that tomato-juice-agar solutions are superior to the

artificial culture medium, which typically include only sugar and salts, for the asymbiotic

germination of orchid seeds. The protocorms that are not resting on the media but rather

on the flask walls differentiate when the agar dries out, yielding seedlings that are more

resilient than those on solutions B and C and decreasing the death rate upon

transplanting.

The study of Saha and Banerjee (2013), about the "Optimization of process

parameters for vinegar production using banana fermentation" showed that fermentation

of vinegar was a two-step process consisting the anaerobic conversion of sugars to

ethanol (C2H5OH) and the aerobic oxidation of ethanol to acetic acid (CH3CO2H). It

was stated that the extracted juice from the banana using yeast and Acetobacter, a vinegar

can be produced successfully. The raw material suited for production of ethanol by

means of fermentation and production of vinegar is a banana fruit pulp.

Tomato Production Literature and Studies

Tomato production in Philippines has been incresed to 25.37 thousand metric tons

or by 0.9 percent from 25.16 thousand metric tons in the same quarter of 2021 from the
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month October to December 2022. Northern Mindanao contributed most of the

production with 14.54 metric tons, sharing the 57.3 percent to the entire production of

tomato this sector. Next to this was by the Ilocos Region sharing the 8.8 percent and

followed by Zamboanga Peninsula with the 7.9 percent share. The land scattered for

tomato increased up to 4.89 from 4.87 thousand hectares in July to December 2022 in the

same interval of year 2021 according to Philippine Statistics Authority (2023).

Literature Review

Domínguez, R., Simal-Gandara, J., Pateiro, M., Munekata, P. E., Zhang, W., & Lorenzo,

J. M. (2020). Tomato as Potential Source of Natural Additives for Meat Industry.

A Review. Antioxidants, 9(1), 73. https://doi.org/10.3390/antiox9010073

Emire, S. A. (2012). Vinegar Production Technology – An

Overview. ResearchGate. https://www.researchgate.net/publication/280722745_

Vinegar_Production_Technology_-_An_Overview

Google Scholar. (n.d.). https://scholar.google.com/scholar?

hl=en&as_sdt=0%2C5&q=tomato+production&oq=tomato+#d=gs_qabs&t=1682

959642529&u=%23p%3D6kz0ahjzcHQJ
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Naisbett, B., & Woodley, J. M. (1994). The potential use of tomato lectin for oral drug

delivery. 1. Lectin binding to rat small intestine in vitro. International Journal of

Pharmaceutics, 107(3), 223–230. https://doi.org/10.1016/0378-5173(94)90438-3

Nicola, S., Tibaldi, G., & Fontana, E. (2009). TOMATO PRODUCTION SYSTEMS

AND THEIR APPLICATION TO THE TROPICS. Acta Horticulturae, 821, 27–

34. https://doi.org/10.17660/actahortic.2009.821.1

Philippine Statistics Authority | Republic of the Philippines.

(n.d.). https://psa.gov.ph/vegetable-root-crops-main/tomato#:~:text=Production

%20of%20tomato%20in%20October,total%20tomato%20production%20this

%20quarter

Saha, P. (2013). OPTIMIZATION OF PROCESS PARAMETERS FOR VINEGAR

PRODUCTION USING BANANA FERMENTATION. International Journal of

Research in Engineering and Technology, 02(09), 501–

514. https://doi.org/10.15623/ijret.2013.0209076

Tan, S. C. (n.d.). Vinegar fermentation. LSU Digital

Commons. https://digitalcommons.lsu.edu/gradschool_theses/1225
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Tilahun, S., Park, S., Seo, M. H., & Jeong, C. S. (2017). Review on factors affecting the

quality and antioxidant properties of tomatoes. African Journal of

Biotechnology, 16(32), 1678–1687. https://doi.org/10.5897/ajb2017.16054

Vacin, E. F., & Went, F. W. (1949). Use of Tomato Juice in the Asymbiotic Germination

of Orchid Seeds. Botanical Gazette, 111(2), 175–

183. https://doi.org/10.1086/335585
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CHAPTER III; METHODOLOGY

Conceptual Framework

The concept of this study is to evaluate and study the purpose the conversion

of tomatoes to vinegar involves exploring the process of fermenting tomatoes into

vinegar and understanding its applications and implications.

The conceptual framework depicts the steps that must be completed in order to

construct or make the Tomato to Vinegar project. To fulfill the expected and intended

outcome, the inputs must be correctly finished or assessed before being submitted to the

following processes.

INPUT PROCESS OUTPUT

-Related Literature -Development of -Developed

about existing vinegar process of making
processes of making processes. tomato-vinegar.
vinegar

-Developed process -Gathering the -Gathered the

of making tomato- needed materials needed materials
vinegar and making and started
tomato vinegar. sampling the
recipe.

-Gathered the -Promotion and -Consummate

needed materials and Distribution of the Product Approval
started sampling the Tomato-Vinegar and Product
recipe. Induced Positivity

FIGURE 1. Conceptual framework of the Study

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Related Literature about existing processes of making Vinegar

There has been many methods and processes developed for the production of

vinegar since it needs to be mass produced and always on demand. The different studies

led us to different literatures which can help with out study.

Development of Vinegar Processes

The development of vinegar processes started with ancient, spontaneous

fermentation and evolved into controlled methods with advances in microbiology and

technology. Specialized vinegars emerged, quality control measures were refined, and

sustainability became a focus in recent years.

Developed process of making Tomato-Vinegar.

We studied efficient ways in making vinegar through different outlets and

literature, it is very widely known in the agricultural sector that tomatoes are one of the

most mass produced fruit or commodity in most parts of the world. It is an easy process

and more efficient and helps reduce the carbon emission made by rotting tomatoes.

Gathering the needed materials and making Tomato-Vinegar

In gathering materias, it needs to be very keenly and carefully observed since

most of the materials needed are basic house appliances and PH strips, tomatoes are

highly produced so it is very easy to see or buy in the market for sampling.

Gathered the needed materials and started sampling the recipe.

Once the materials are gathered, simply use the materials to sample the tomato-

vinegar recipe. Taking notes on the process and making it suiting to one’s liking is

important, after making and establishing a proper recipe, good samples are to be made.
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Promotion and Distribution of the Tomato-Vinegar

Promote tomato vinegar by creating a memorable brand, building an online

presence with a website and social media, partnering with food influencers, offering

product tastings, and rewarding customer loyalty.

Consummate Product Approval and Product Induced Positivity

With proper promotion and good product review, there will be positive comments

about the product which only means the success of the initial recipe

Materials and Equipment

Tomatoes. Will be the main commodity to be used.

Knife or Food Processor. A knife or food processor is used to chop or process the

tomatoes into smaller pieces. This helps to increase the surface area of the tomatoes,

allowing for better fermentation.

Large Glass or Ceramic Container. A large glass or ceramic container is used to

hold the chopped tomatoes and water during the fermentation process. Glass or ceramic

containers are preferred because they are non-reactive and won't affect the flavor or

quality of the vinegar.

Cheesecloth or Coffee Filter. A cheesecloth or coffee filter is used to cover the

container during fermentation. It allows air circulation while preventing insects and dust

from entering. The cloth or filter should be secured with a rubber band or string to keep it

in place.
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Rubber Band or String. A rubber band or string is used to secure the cheesecloth

or coffee filter on top of the container. It ensures that the cover remains in place and

prevents any contaminants from entering the mixture.

Glass Bottles or Jars with Airtight Lids. Once the tomato vinegar is ready, it

needs to be transferred and stored in glass bottles or jars. These containers should have

airtight lids to maintain the freshness and prevent the vinegar from oxidizing or

evaporating.

Potato Masher or Similar Tool. A potato masher or a similar tool can be used to

crush the tomatoes if you prefer a chunkier texture rather than finely chopped tomatoes.

This tool helps break down the tomatoes and release their juices.

Measuring Cups or Scale. Measuring cups or a kitchen scale are used to measure

the quantities of tomatoes, water, and sugar accurately. Proper measurements are essential

for consistent results and desired flavors.

Stirring Utensil. A stirring utensil, such as a spoon or whisk, can be used to mix

the tomatoes, water, and sugar together before fermentation and to periodically stir the

mixture during the process.

The Experimental Crop

The chosen crop for this experiment came from the Solanaceae (nightshade

family). It was the Solanum lycopersicum or tomato and widely known in the Philippines

as the Kamatis or in local terms.

Crop Establishment

Tomato Variety Selection. the chosen tomato variety is the native tomato or also

known as kamatis tagalog since it is a very common commodity in the Philippines and
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easy to grow. the tomato variety chosen is in yellow to orange hue in color unlike cherry

tomatoes which is known for its color by its name cherry red, this can guarantee a better

color result since it will not be red in contrast.

Seed Preparation and Sowing. The seedling will be planted on a small field

which will be cultivated beforehand. Afterward, the seeds of the tomato will be planted in

the soil with enough moisture. After the preparation and planting the surface will be

covered with a thin layer of soil. The seeds were watered thoroughly the first few days to

retain moisture.

Planting and Transplantation. Planting the seeds after the land cultivation

Choose suitable tomato varieties for growing conditions. Start seeds indoors or purchase

seedlings. Prepare the soil by adding organic matter and ensuring good drainage.

Transplant seedlings when all danger of frost has passed. Space the plants according to

their growth habit. Water regularly, aiming for 1-1.5 inches of water per week. Mulch

around the plants to conserve moisture and suppress weeds, Provide support for the plants

using stakes, cages, or trellises. Fertilize the plants with a balanced fertilizer or organic

compost, Consider pruning to remove suckers and promote airflow. Monitor for pests and

diseases and take appropriate measures to control them.

Nutrient Management. Conduct soil testing to determine nutrient levels and pH,

Choose fertilizers based on soil test recommendations and tomato nutrient requirements.

Apply fertilizers at the right time and in the correct amounts to prevent deficiencies or

excesses, Consider using organic fertilizers or compost to improve soil health and

nutrient availability. Monitor plant health and adjust fertilization as needed based on

visual observation and tissue testing, Maintain proper soil moisture and pH levels for
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optimal nutrient uptake. Implement crop rotation and cover cropping to enhance soil

fertility and nutrient cycling, Follow best practices to minimize nutrient runoff and

environmental impact.

Irrigation Management. Water requirements, Understand the water needs of

tomatoes, which generally require consistent moisture throughout the growing season.

Irrigation methods, Choose appropriate irrigation methods based on your specific

situation. Common methods include sprinkler irrigation, drip irrigation, or a combination

of both. Drip irrigation is often preferred for tomatoes as it delivers water directly to the

plant roots, minimizing water loss through evaporation and reducing the risk of foliar

diseases. Irrigation scheduling, Develop an irrigation schedule based on the specific

needs of your tomatoes and the prevailing weather conditions. Consider factors such as

temperature, humidity, rainfall, and plant stage when determining the frequency and

duration of irrigation. Timing of irrigation, Water tomatoes early in the day to allow

foliage to dry before evening, reducing the risk of fungal diseases. Avoid watering late in

the day or at night to prevent prolonged leaf wetness. Watering depth, Ensure that water

penetrates the root zone by watering deeply. This encourages the development of deep,

robust roots and helps plants withstand dry periods. Water until the top 6-8 inches (15-20

cm) of soil are moistened Reduce irrigation during rainy periods and increase it during

dry periods to maintain optimal soil moisture levels. Monitor plant response, Regularly

observe the plants for signs of under or over-watering, such as wilting or waterlogged

soil. Adjust irrigation practices accordingly to provide the appropriate amount of water.

Pest and Disease Management. Organic sprays. If necessary, apply organic

insecticides or fungicides as a last resort, following label instructions. Organic options

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may include neem oil, insecticidal soaps, or copper-based fungicides. Crop rotation,

Rotate tomato crops with unrelated plants to disrupt pest and disease cycles. This helps

reduce the buildup of pathogens and insects in the soil. Disease management, Manage

common tomato diseases like early blight, late blight, and powdery mildew by practicing

crop rotation, ensuring good air circulation, and avoiding overhead watering. Fungicides

may be used if needed. Pest control, Control common tomato pests such as aphids,

whiteflies, and tomato hornworms through cultural practices, biological controls, or

targeted insecticides. Timely action, Act quickly at the first sign of pests or diseases to

prevent their spread. Remove and destroy infected plants to minimize the risk of further

infestation.

Crop Monitoring and Maintenance. Visual observation, Regularly inspect

tomato plants for signs of pests, diseases, nutrient deficiencies, or environmental stress.

Weeding, Remove weeds around tomato plants to prevent competition for nutrients,

water, and sunlight. Pruning, Remove suckers (side shoots) to promote airflow, reduce

overcrowding, and focus plant energy on fruit production. Trellising or staking, Support

tomato plants by using stakes, cages, or trellises to prevent sprawling and keep the fruit

off the ground. Watering, Maintain consistent soil moisture by watering when necessary,

ensuring the plants receive adequate water without over watering. Fertilizing, Apply

fertilizers or compost according to the plant's nutrient requirements to support healthy

growth and fruit development. Pest and disease management, Monitor for pests and

diseases, and take appropriate measures to control them, including the use of cultural

practices, biological controls, or organic sprays. Harvesting, Regularly harvest ripe

tomatoes to encourage continuous fruit production and prevent overripening or decay.

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Soil health maintenance, Maintain soil health by adding organic matter, practicing crop

rotation, and avoiding excessive soil compaction. Timely action, Address any issues

promptly to prevent further damage and maintain plant vigor.

Data Collection. Record the date of planting, variety or cultivar, and any specific

planting techniques or treatments used, Growth parameters: Monitor and record the

growth stages of tomato plants, such as seedling emergence, flowering, fruit set, and

maturity. Environmental conditions, Collect data on temperature, humidity, and light

levels throughout the growing season. This information can help identify optimal

growing conditions and track variations that may affect plant growth. Irrigation and water

management, Keep track of irrigation practices, including the frequency and amount of

water applied. Monitor soil moisture levels and document any adjustments made to

irrigation schedules. Fertilizer application, Record the type of fertilizers used, application

rates, and timing. This data helps assess nutrient management and its impact on plant

growth and yield. Pest and disease incidence, Document the presence and severity of

pests, diseases, or any other plant health issues. Note the specific pests or diseases

observed and any control measures taken. Yield and fruit quality, Measure and record the

number of fruits harvested and their weight. Assess fruit quality parameters such as size,

color, flavor, and firmness. Harvest dates, Record the dates of each harvest to track the

duration of the fruiting period and evaluate productivity over time. Observations and

notes, Take notes on any observations, challenges encountered, or notable events

throughout the growing season. These observations can provide valuable insights for

future decision-making. Experimental trials, If conducting research or experimentation,

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carefully design and collect data specific to the variables being tested, such as different

treatments, growing techniques, or varieties.

Statistical Analysis. The data gathered that will be tabulated and analyzed using

analysis of the suitability of the commodity. The results were evaluated such as the, plant

color maturity, and the water content