ABSTRACT

Botanically, tomatoes is a fruit, although its inclusion in tile main course of meals makes it seem like a vegetable and U.S. supreme court in 1893 classified it as a vegetable. Tomatoes is in the family of solanacea and in the genus of lycopersicum esculentum and it can be consumed as a fresh product or in processed form such as canned tomatoes, tomatoes pests, tomato juice. Tomatoes (lycopersium esculentum) like most fruits and vegetables is classified as perishable, because of its high moisture content and its tendency to rapidly deteriorate soon after harvesting. Tomatoes are susceptible to chemical changes when separated from the parent plants. Spoilage sets in as a result of attack from micro organisms such as bacteria, yeast, moulds and viruses. In commercial processing of tomatoes, a number of preservatives have been employed to inhibit the activity of micro - organisms which would adversely effect the, flavour, colour, texture and palatability of the product, such preservatives employed ate chemicals such as brine, alcohol, sugar etc. Hulme (1971). In most cases, the preservative alter the organoleptic qualities of the tomato products, affecting their acceptance by a large number of people.