The effects of salt pretreated with different concentration of lemon juice were
investigated in order to improve the storage stability of dried tomato slices
during six months storage. After six months of storage under controlled condi-
tions, the results revealed that the moisture, color parameters (lightness, L *;
redness, a * and yellowing, b *) and total phenolic of the sliced dried tomatoes
pretreated with lemocta Technologica Agriculturaen juice (6% and 8%) showed
a non-significant difference (p .05) during storage compared to the control
dried tomato slices. Lycopene and β-carotene levels in lemon juice pretreated
dried tomato slices (6% and 8%) decreased less than in untreated dried tomato
slices during storage. The pretreatments with specific mixtures with salt (15%)
and lemon juice (6% and 8%) are the pretreatments that best preserve the color
and bioactive molecules of the sliced dried tomato during storage. These pre-
treatments can be used by processors when drying the tomato for better
preservation of the nutritional components of the tomato.

Dried tomato slice, ,color, ,lycopene, , β-carotene, ,Total phenolic