An Investigation on Factors Affecting the Absorption of Sulphure Dioxide by Halved Tomatoes Prepared for Sun Drying

In the present study, the effects of sodium metabisulphite concentration (2, 4, 6, 8, 10%), dipping time (2.5, 5.0, 7.5, 10 min.) mixing of the solution including: continuous mixing , once per 2.5 minutes , once per 5.0 minutes and without mixing (I, II, III, IV) and pH of the solution (4.62, 3.62, 3.42) on the absorption of sulphure dioxide by halved Riogrande variety tomatoes prepared for sun drying were investigated. The experiment design was completely randomized plots with the order of 5, 4, 4 and 3 treatments, each with four replications. The results showed that increasing the solution concentrations, dipping time, mixing and decreasing pH increased the rate of SO2 absorptions. The increment of SO2 in tomato under the effect of the above mentioned factors have been shown in different tables and figures. The mathematical models of relationship among the rate of absorption of SO2 , the concentration of sodium metabisulfite solution, dipping time, also the effect of metabisulfite solution pH were developed. Significant differences were found in these increments in all the treatments (α= 0.01).