Storing tomato paste: Influence of packaging materials

Researchers at the University of Agriculture in Nigeria evaluated the effect of three different storage materials on the shelf stability of tomato paste pre-treated with citric acid and vegetable oil. Tomato pulp was concentrated by boiling and a mixture of citric acid and vegetable oil was added. The paste was packaged in aluminum foil (AF), low density polyethylene (LDP) and plastic containers (PC).
They found that generally, tomato paste in AF retained higher quality after 8 weeks of storage compared to samples stored in LDP and PC. Also, pre-treated paste was less prone to spoilage than untreated paste. An article about the research is published in the African Journal of Food Science.
Click here for the article (392 kB).

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