Influence of Varietal Difference on Qualities of Osmosized Tomato in the South Western Nigeria

Abstract

Mechanism of mass transfer phenomena of three major varieties available in the South-western Nigeria market are Roma-VF Koledowo and Ibadan-Local variety. Tomato varieties pre-treated in a binary (sugar and salt) osmotic solution of three solution concentration; three temperature; five osmotic time and fruit to solution ratio 1:10 was studied by developing a conceptual model to describe the Water Loss and Solid Gains. Initial moisture content was determined using the AOAC standards. Statistical analyses of the data within and across varieties were carried out. This study therefore investigated the effect of varietal difference on the qualities of osmosized tomato i.e. the highest water loss and least solid gain. Effect of pretreatment varies with variety with a mean water loss range value of 0.2615-0.3031. Water-loss and Solid gain were significant (p?0.05) for all variables considered. Koledowo with the thickest skin had the least owing to its ability to allow moisture migration

Keywords: Water loss, Solid gain, Osmotic time, Varietal difference, Pretreatment