The Shelf Life Study Of Tomato Juice Preserved With Citrc Acid, Sodium Metabisulphite And Combination Of The Two.

ABSTRACT

In this country most people do not take raw tomato which is actually the best form of consuming its nutrient, is usually taken in the paste form or as in soups and stews. During its off season it becomes scarce, costly and unavailable for people to consume, if the nutrient can be preserved through processing it to juice, it will become more available not just to the rich but to everybody. When tomato products are processed into juice and preserved using preservatives, the producers or markets will be able to sale this products during off season and the scarcity of tomato during off season will be avoided when converted to tomato juice. This study was carefully selected so as to improve on the processing method of fresh tomato juice, minimize the loss of natural occurring nutrient in the fresh tomato fruit and to improve shelf life of processed tomato juice by using different kind of preservatives.