Tomato knowledge from the farmer to the dried fruit for export

Tomato categories:
1: Based on the cultivation method, into two groups: open space in the fields, where the seed type must be resistant to heat, salinity, and water shortage, and
greenhouse, where the seed type is early-yielding and high-yielding.
2: Based on the climate, into three groups: hot and dry in the south and center of Iran, temperate and humid in the north and west of Iran, and cold in the northwest and mountainous regions of Iran.
3: Based on shape and use, into three groups: cherry tomatoes, small and round for decoration and salad, elongated and fleshy, for making sauces, large and fleshy tomatoes, suitable for fresh cuts (kebabs, sandwiches) and dried fruits.

Uses of dried tomatoes

Preparation of sauces, tomato powder as a substitute for tomato paste and food industries, salads, soups, pasta and pizza …..
Dried tomatoes can be flavored with salt, pepper, thyme, garlic powder, olive oil and balsamic vinegar …

Nutritional value of dried tomatoes

Contains carbohydrates, protein, fiber, potassium, iron, vitamin C, lycopene or antioxidant, and about 250 calories per 100 grams.

Various methods of drying tomatoes in large quantities

Sun-dried method: First, wash and slice the tomatoes, then add a little salt and place them on a net in the sun. Depending on the juiciness of the tomatoes and the amount of sun heat (the best temperature is 32 and low humidity), drying is complete in 14 to 28 days.
Dry method of the thermal machine: In this method, after washing, the tomatoes must be cut into thinner slices and placed in the trays of the machine.
Then place it at a temperature of 55 to 65 degrees and warm air flow and reduce humidity for about 20 to 24 hours. If the temperature is high at first,
And then lower the temperature and the quality will improve. At high temperatures, the sugar in the tomatoes caramelizes and causes the tomatoes to darken and burn.
If you boil the tomato for two minutes and then immerse it in ice water, the skin will peel better, while if you soak it in cold water and white vinegar for 5 minutes, the skin will peel better.
It disinfects and reduces bacteria for up to 10 minutes, and makes the tomatoes more colorful. Be sure to wash the tomatoes with clean water after this process.
Spread it out on a small towel to absorb the water.

Comparison table of the best varieties for drying

Not all tomatoes are suitable for drying. The more fleshy, less watery, relatively thick-skinned, and fewer seeds the tomatoes will have, the better the flavor, color, and volume after drying. Juicy tomatoes become very small and wrinkled after drying. If the tomatoes are not completely dried, they may mold and change color.

Dried tomatoes are exported to Iraq, the Emirates, Qatar, Oman, Pakistan, Turkmenistan, Russia, Armenia, Ukraine and Turkey.