Effects of Drying Temperature and Duration on the Shelf Life and Quality Attributes of Tomato
DOI:
https://doi.org/10.34145/ivas.v1i1.3847Keywords:
Drying, Heating Duration, Systematic Review, Temperature, TomatoAbstract
Global tomato production is high, but its shelf life is very limited, often resulting in post-harvest losses. Drying with a dehydrator is an important alternative, although variations in temperature and heating duration can affect physical, chemical, microbiological, and sensory quality. This study aims to systematically analyze the effects of drying temperature (50 °C, 60 °C, and 70 °C) and drying duration (10, 12, and 14 hours) on the quality attributes and shelf life of tomatoes in order to determine optimal drying parameters. This study employed a Systematic Literature Review (SLR) using the PRISMA and PICO frameworks to analyse relevant studies on tomato drying parameters. Inclusion criteria included publications from 2013 to 2023, in English, based on empirical data, while reviews and proceedings were excluded. Methodological quality was assessed using the Mixed Methods Appraisal Tool (MMAT), and data were analyzed thematically with NVivo 14. Of the 42 eligible articles, the results showed that a temperature of 50 °C was able to preserve vitamin C, lycopene, and natural color and aroma, but required a longer time. A temperature of 60 °C provided the best compromise with efficient drying rates, preserved nutrient content, good sensory acceptance, and microbiological stability for up to six months. A temperature of 70 °C accelerated drying and increased soluble solids but reduced vitamin C and aroma. A duration of 12 hours is optimal for maintaining a balance of texture, taste, and moisture content. The findings confirm that moderate drying, particularly at 60 °C for 12 hours, is the optimal condition for preserving tomato quality and shelf life.
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Copyright (c) 2026 Achmad Bilallul Romadhon, Mareta Dwi Sukmawardani, Nadia Nur Apriliyana, Syadaratul Aini, Hilarius Boni Wai, Niken Rani Wandansari
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