ABSTRACT This study was carried out to evaluate the effect of different pretreatments, drying methods, and storage period on physicochemical and nutraceutical properties of tomato powder. The results revealed that freeze-dried tomato powder showed significantly (p < .05) higher ash, total sugar, reducing sugar, ascorbic acid, lycopene, β-carotene, lightness (L*), redness (a*), and yellowness (b*) values than hot-air-dried samples. However, pH, titratable acidity, and TSS (oBx) showed non-significant difference (p > .05) between hot-air- and freeze-dried samples. Comparing the different pretreatments sodium metabisulphite 1% treated sample (T2) showed highest total sugar, reducing sugar, rehydration ratio, TSS (oBx), lightness (L*), redness (a*) and yellowness (b*) values than non-pretreated samples (T0) and 0.5% ascorbic acid + 0.5% citric acid-treated samples (T1). While T1 showed the highest ascorbic acid, lycopene, and β-carotene contents than T2 and T0. The results obtained indicated that TSS (oBx), pH, total sugar, reducing sugar, rehydration ratio, ascorbic acid, β-carotene, lycopene, and color parameters (L*, a,* and b*) of both freeze-dried and hot-air dried powdered samples showed decreasing trend, while moisture and titratable acidity showed an increasing trend with the advancement of storage period from 0 to 30 days.

中文翻译：

---

番茄粉的理化和营养特性受预处理、干燥方法和储存期的影响

摘要 本研究旨在评估不同预处理、干燥方法和储存期对番茄粉理化和营养特性的影响。结果表明，冻干番茄粉的灰分、总糖、还原糖、抗坏血酸、番茄红素、β-胡萝卜素、亮度 (L*)、红度 (a*) 和黄度显着 (p < .05)。 b*) 比热风干燥样品的值。然而，pH、可滴定酸度和 TSS (oBx) 在热风干燥和冻干样品之间显示非显着差异 (p > .05)。比较不同预处理的焦亚硫酸钠 1% 处理的样品 (T2) 显示出最高的总糖、还原糖、再水化率、TSS (oBx)、亮度 (L*)、红度 (a*) 和黄度 (b*) 值比非-预处理样品 (T0) 和 0.5% 抗坏血酸 + 0。5% 柠檬酸处理的样品 (T1)。而 T1 的抗坏血酸、番茄红素和 β-胡萝卜素含量高于 T2 和 T0。获得的结果表明，冷冻干燥和冷冻干燥的 TSS (oBx)、pH、总糖、还原糖、再水化率、抗坏血酸、β-胡萝卜素、番茄红素和颜色参数（L*、a、* 和 b*）。热风干燥粉状样品呈下降趋势，而水分和可滴定酸度随着贮藏期从0天到30天的增加呈上升趋势。