eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2016-05-12 3 4 90 100 10.12691/ajfn-3-4-1 AJFN2015341 article Shampa Sarkar 1 Debashis Kumar Dutta Roy 2 Alomoni 2 Md. Abu Bakkar Siddik 3 Kothika Das 3 Md. Jiaur Rahman jia.hstu@yahoo.com 3 4 Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh Institute of Nutrition and Food Science, University of Dhaka, Bangladesh This study was conducted to investigate the effect of chemical preservatives and storage conditions on tomato pulp. Tomato pulps were prepared by using various concentrations of sodium benzoate (0.05 and 0.1%) and potassium metabi-sulphate (0.05 and 0.1%). The were also stored at 25°C, 4°C and -10°C and analyzed lycopene, beta-carotene, ascorbic acid, acidity and total soluble solid (TSS). Results show that acidity was increased whereas lycopene, beta-carotene, TSS and ascorbic acid were decreased during storage period. These changes were more pronounced at 25°C than at 4°C and -10°C. Pulps treated with higher concentration of sodium benzoate were found minimal changes of chemical constituents at lower temperature as to higher temperature. The results revealed that higher concentration of sodium benzoate and storage at -10°C might be a better way for long term preservation of tomato pulp. http://pubs.sciepub.com/ajfn/3/4/1/ajfn-3-4-1.pdf tomato pulp preservatives storage nutritional quality