Testing and Demonstration of Small Scale Tomato Processing Technologies in Amhara Region Fogera District
Ayalew Demissew*, Ayenew Meresa and Mehiret Mulugeta
Amhara Regional Agricultural Research Institute, Bahir Dar Food Science and Postharvest Handling Research Center, Bahir Dar, Ethiopia
- *Corresponding Author:
- Ayalew Demissew
Amhara Regional Agricultural Research Institute
Bahir Dar Food Science and Postharvest Handling Research Center
P.O. box 794, Bahir Dar, Ethiopia
E-mail: [email protected]
Received Date: May 15, 2017; Accepted Date: June 05, 2017; Published Date: June 12, 2017
Citation: Demissew A, Meresa A, Mulugeta M (2017) Testing and Demonstration of Small Scale Tomato Processing Technologies in Amhara Region Fogera District. J Food Process Technol 8:678. doi: 10.4172/2157-7110.1000678
Copyright: © 2017 Demissew A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Tomato (Solanum lycopersicum) is a typically red edible fruit and belongs to the Nightshade family (Solanaceae). The shelf life of fresh tomato was short period and postharvest loss in Ethiopia is around 30% to 40%. Proper postharvest handling and storage methods are essential for maintaining acceptable quality and extending the shelf life. In this study different small-scale tomato processing technologies (jam, sauce and pasteurized juice) had been tested and demonstrated in Fogera district. The shelf life of the product was evaluated by physical method and the product shelf stability was also found remarkable.