Supree
While sun-dried tomatoes often undergo pre-treatment with sulfur dioxide or salt before being dried, typically in an oven, a recently developed cherry tomato variant has been specially bred to naturally dry while still on the vine.
Created by the food tech firm Supree, these tomatoes possess microscopic fissures in their skin.
Enhancing Flavor and Nutrient Concentration in Harvested Tomatoes
When the fruits reach a sufficient size and ripeness, the cracks in their skin widen, enabling natural evaporation of moisture from the tomatoes. Consequently, at the time of harvest, these tomatoes have generally shed around 80% of their initial weight, concentrating the flavor, antioxidants, and other nutrients in the remaining 20%.
Supree
Supree presently picks the tomatoes at this stage to manage their ultimate moisture level, adjusting it based on market demands. Although some post-harvest drying may still occur to fine-tune the moisture content, it is noteworthy that no additives are utilized in this process.
Preserving Taste, Texture, and Nutritional Value of Dried Tomatoes for Extended Periods
In any scenario, the dried tomatoes are later frozen for transportation and storage. It is claimed that they can maintain their taste, texture, and nutritional value for up to a year in this frozen state without any adverse effects.
Currently, Supree is focusing on direct sales to corporate clients in the food industry. The company is also in the process of developing a mechanical harvesting system, aiming to reduce the cost of tomatoes. Additionally, there are plans to explore the potential creation of other self-drying crops, including bell peppers.
Read the original article on: New Atlas