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Post Harvest Technology :: Vegetables


Composition of tomatoes

Total solids
7.0 - 8.5
Insoluble solids
Soluble solids
4.0 - 6.0
2.0 - 3.0
0.3 - 0.5
Soluble protein and amino acid
0.8 - 1.2
Mineral constituents
0.3 - 0.6
Salt (sodium chloride)
0.05 - 0.1

The fruit is a rich source of vitamin A and C.

Value added products

      Tomatoes are used for the preparation of soups, pickles, ketchups, juice, concentrate, puree, chutney, sauce apart from being used as a salad.

Value added products

  • Tomatoes are used for the preparation of soups, pickles, ketchups, juice, concentrate, puree, chutney, sauce apart from being used as a salad.

Tomato Juice

  • Ripe tomatoes should be sorted and washed.
  • The tomatoes can be converted in to juice by using the fruit pulper and filtered.
  • The juice can be heated to 80°C for 20 minutes , cooled and Preservative can be added and stored.

Tomato puree and paste

  • Tomato pulp is prepared from ripe tomatoes in the same manner as tomato juice.
  • Tomato juice can be concentrated to 14-15 per cent solids in an open kettle.
  • The end point of cooking of puree and paste can be determined either with a refractrometer or by measuring the reduction in volume.
  • It can be stored in glass or PET bottles

Value addition of chillies

Dried chillies (Red)

Treatment before drying
Drying temperature
Chillies (red)
Sting mature dark red pods and hang in sun
No treatment
50-55ºC or sun dry

It can be ground in to powder and packed in Polyethylene bags.

Green chillies Pickle

  • Cut the green chillies in to pieces. Dry roast all the masala and make in to powder.
  • In a pan, heat the oil, add the chillies and fry till turns its colour. Add tamarind pulp and masala powders.
  • Add the remaining oil. Stop cooking till the oil oozes out. Cool it and preservative. Store it in a clean sterile bottle.

Green chili sauce

  • Pressures cook the ginger, garlic and green chilles.
  • Add one cup of water and add salt, sugar, vinegar.
  • Add preservative and store it.

Tomato sauce/ ketchup

  • It is made from strained tomato juice or pulp with the addition of spices, salt, sugar and vinegar (onion and garlic are added optionally)
  • It contains not less than 12 per cent tomato solids and 25 per cent total solids.


  • Cook the tomato juice along with one third quantity of sugar required for the preparation.
  • Crush the onion, garlic, cloves, cardamom, cinnamon, pepper, cumin and mix it with chilli powder and put it into spice bag.
  • Dip the spice bag in the tomato juice and add remaining sugar and salt.
  • Cook till it comes to one third of its original volume. Add vinegar and sodium benzoate.
  • Remove the spice bag after squeezing it. Pour it in to sterilized bottles and pasteurize it.

Tomato Pickle

  • Clean the well graded red ripened fruits and slice them.
  • Clean the tamarind and add to the sliced tomatoes and soak them in water for 6 hours
  • After 6 hours prepare the pulp of tomato tamarind
  • Heat the oil, add the garlic paste and fry them for few minutes. The add chilli powder, mustard powder, asafetida and tomato tamarind paste and fry together until the oil separates from the pickle (end point)
  • At the end point, stop frying and cool the pickle
  • After cooling add the preservative and bottle them in the sterilized bottles.

Tomato soup mix and dehydrated tomatoes video to be included. It is already there in portal


Click here for Demo Video

Technologies Available

*    - Post Harvest Technology Centre, TNAU, Coimbatore.
**  - Home Science College and Research Institute, TNAU, Madurai.


  1. http://miniimpex.com/yahoo_site_admin/Tomato_Paste.14190417_std.jpg
  2. http://2.bp.blogspot.com /s400/tomato%2Bchutney.jpg
  3. http://www.valleysun.com/images/vsp-powder.jpg
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