Physicochemical and Organoleptic Evaluation of a Puree Obtained from Degraded Tomatoes (Lycopersicum esculentum L.)

Tomatoes are a fruit vegetable widely consumed around the world due to their nutritional value and antioxidant properties. Eating tomatoes promotes good health and can reduce the risk of developing certain diseases. Unfortunately, their high-water content sometimes limits their shelf life, causing significant post-harvest losses during peak season. This study therefore aims to reduce post-harvest losses of tomatoes by processing them into purée and storing them without preservatives at room temperature and in refrigeration. To do this, four (4) different batches of puree were prepared. These were untreated crushed tomatoes, crushed tomatoes without concentrated blanching, blanched crushed tomatoes, and concentrated blanched crushed tomatoes. These samples were subjected to physicochemical and organoleptic analyses. The results showed that the acidity at 29°C and 6°C varied from 0.35 to 1.90% and from 0.30 to 1.90% respectively, the dry matter from 2.30 to 11.11% and from 2.51 to 10.36%, the Brix degree from 0.57 to 12.10% and from 2.67 to 9.67%, and the browning index from 1.92 to 3.73 and from 2.05 to 3.78. With regard to color, brightness, and redness, their intensity decreased, unlike yellowing. Bleaching and concentration are treatments that have made it possible to preserve the purees without the presence of mold.