摘要：The effects of procedures performed before storage and the effects of storage conditions on the quality of sulphurized sun dried tomatoes have been studied. Different concentrations of SO2. Dried tomatoes have been packed in high density polyethylenes and stored at two different temperatures (5 oC and 30 oC) and in two different relative humidities (58% and 85%). The investigated properties were, moisture content, total sulphure dioxide content, degree of browning. CEL L*a*b* color values and organoleptic properties. The usage of SO2 in dried tomatoes and storing them in low temperature conditions prevents browning and prolongs the storage period of them have been investigated.
