Improving the Storage Stability and Optimizing the Quality Indicators of Marinated Dried Tomatoes

This study investigated technological approaches to improving the storage stability and quality characteristics of marinated dried tomatoes. The research was conducted under laboratory and experimental conditions during 2025–2026. Technically mature, undamaged tomato fruits with an average mass of 70–110 g, dry matter content of 5.0–6.5%, and pH of 4.0–4.5 were used as the raw material. The effects of different concentrations of acetic acid, sodium chloride, and sugar, as well as marinating duration and drying temperature, were evaluated. Five marinating treatments were tested, followed by drying at 55, 60, 65, and 70 °C until the moisture content reached 18–22%. The results showed that the marinating composition and drying temperature substantially influenced the technological and sensory properties of the finished product. The combination of 1.5% acetic acid, 4.0% sodium chloride, and 3.0% sugar with a 45-min marinating period provided favorable product characteristics. Drying at 60–65 °C ensured relatively uniform moisture removal, preservation of product structure, and satisfactory appearance. The obtained results demonstrate that optimization of marinating and drying parameters can contribute to improving the quality and storage stability of marinated dried tomatoes.