Biochemical and microbiological evaluation of packed fruit products

Husk tomato has been known in Egypt for a long time ago. Recently, economical importance of husk tomato is raising, what due to its high acceptance in the local consumption with achieving a great success in Arabic and European markets. The idea was conducted to utilize this crop for processing many products throughout its contributing with apricot fruits to increase the nutritional and marketable values of such products with lower prices. Results stated a good nutritional value of fresh husk tomato juice especially in (carotenoids, polyphenolic compounds, vitamin C) comparing with the same components in fresh apricot juice which reflexes positively on the final products. The best formulas according to the sensorial evaluation were (50% apricot juice + 50% husk tomato) and (25% apricot juice + 75% husk tomato juice), whereas for leathers “Quamar El-Din” was (25% apricot juice + 75% husk tomato juice) the best. In comparison with the marketable leathers, our processed leathers “Quamar El-Din” were better and cheaper.