International Journal of Agricultural Policy and Research Vol.10 (1), pp. 26-30, January 2022 Available online at https://www.journalissues.org/IJAPR/ https://doi.org/10.15739/IJAPR.22.004 Copyright © 2022 Author(s) retain the copyright of this article ISSN 2350-1561 Original Research Article Effects of different drying methods and packaging materials on the physical and sensory qualities of tomato (Lycopersicon lycopersicum L.) Received 26 October, 2021 Revised 20 December, 2021 Accepted 28 December, 2021 Published 7 January, 2022 Ahmad, A 1 * ., Gungula, D. T 2 ., Tame, V.T 2 ., Kapsiya, J 1 ., Ilesanmi, J.O 3 ., and Kirawa, D. M. A 4 . 1 Horticultural Department, Federal College of Horticulture, Dadin Kowa, Gombe State, Nigeria 2 Department of Crop Production and Horticulture, Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria 3 Department of Food Science and Technology, Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria 4 No. 169, Hawul Close, Pompomari Estate, Maiduguri, Nigeria *Corresponding Author Email: abubakarahmad598@gmail.com Tel.: +2348061559188 Fresh tomato fruits have a very limited shelf life partly due to their high moisture content and respiration rate. A possible way of storing tomato fruits is to dry and process them into powder or paste. Therefore, this research was conducted to determine the effects of drying methods and packaging materials on physical and sensory qualities of powdered tomato in Yola, Adamawa State, Nigeria. Harvested fruits of tomato variety, “Rio de grande” were subjected to blanching and subsequent drying methods and packaging materials. The experiment was laid out in a Completely Randomized Design (CRD); with the drying methods placed in main plot while the packaging materials in sub-plot and repeated three times before storage for twelve weeks. At four weeks of storage, oven drying method was found to be statistically different (p≤0.05) in terms of water absorption capacity value of 3.19 (mg/100g). The glass jars performed better than polythene bags in color retention, taste and consistency at four weeks of storage. The study shows that tomato fruits can be successfully dried using oven, sun and shade drying methods but preferably oven drying method. The processed powder could be successfully stored for 12 weeks or above using either glass jars or plastic container without affecting the consumer appeal and this will also reduce the postharvest losses of tomato fruits. Keywords: Tomato, drying, packaging, physical properties, sensory quality INTRODUCTION Tomato (Lycopersicon lycopersicum L.) meaning “worlf- peach”, is a herbaceous, usually sprawling plant of the Solanaceae or night shade family that is typically cultivated for the purpose of harvesting it’s fruits for human consumption (Agrios, 2005). Tomato is one of the most important commercial and dietary vegetable crops that are cultivated all over the world for its fleshy fruits. Tomato being a climacteric fruit, rapid rise in rate of respiration leads to fruit deterioration during handling. After harvesting further transpiration loses make the fruit shrive and eventually becoming unmarketable (Adaskaveg, 2002). They are eaten fresh in salads or processed and can be stewed, fried, baked and used to produce soup, or used as juice (Varela et al., 2003). In addition to this versatility, tomatoes are also an important source of vitamins and minerals. According to