Effect of pasteurization method on fermented woody tomato juice and evaluation of the storage process

Fermentation of fruits produces significant changes in their nutritional composition and is also an ancient food preservation process. This study evaluated wood tomato beverages obtained by using controlled fermentation followed by heat pasteurization. The present study was conducted to determine the effect of pasteurization temperatures (85, 90, 95℃) and times (10, 15, 20 min), as well as temperature (5±2℃ and 28±2℃) after 8 weeks of storage on color quality, total yeast and mold counts, and total aerobic microorganisms of fermented tomato juice on the quality of color, total yeast and mold counts, and total aerobic microorganisms in fermented tomato juice was investigated. This study highlighted the potential to preserve fermented beverages made from woody tomatoes while enhancing their nutritional properties, resulting in a health-promoting product.