건조 조건에 따른 상품 토마토와 비상품 토마토의 품질 특성 비교

초록

Non-commercial crops are often perceived to be of poorer quality compared to commercial crops. This study aimed to establish the optimal temperature and duration for hot air drying of tomato powder and to assess the distinctions in the physicochemical properties and antioxidant content between commercial and non-commercial tomatoes. The tomato powder underwent drying at both 60℃ and 70℃ for durations of 18, 20, and 22 hours to identify the most suitable drying conditions. Notably, there were no significant differences in yield, moisture content, color, brix (sugar content), total polyphenol content, and total flavonoid content between commercial and non-commercial tomatoes under the same drying conditions. These findings are expected to enhance consumer awareness of non-commercial crops and promote their utilization.

키워드