الفهرس 
Acknowledgement
Nutritional value of tomato fruits and its productsOnly 14 pages are availabe for public view
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Abstract
6- There is a strong debate about the safety aspects of synthetic preservatives since they are considered responsible for many carcinogenic and teratogenic attributes as well as residual toxicity. For these reasons, consumers tend to be suspicious of chemical additives.
Addition of some spices essential oils as natural antimicrobial and antioxidant to tomato products were investigated in this work. Essential oils of marjoram, rosemary, sage and thyme were added at levels of 0.005 and 0.01 % to samples of tomato juice and tomato sauce, then stored at room temperature for 45 and 60 days, respectively.
Chemical, physical, microbiological and sensory properties were evaluated at intervals of 0, 15, 30 and 45 days for tomato juice and 0, 15, 30, 45 and 60 days for tomato sauce. The obtained results could be summarized as follow:
1- The results indicated that different tomato products treatments had higher pH values than control samples which recorded 3.59 in tomato juice and 3.55 in tomato sauce .Data showed that there were significant (p≥ 0.05) differences and the best treatments were marjoram 0.01 % and thyme 0.01 % in both tomato juice and tomato sauce treatments.
2- During storage at room temperature total soluble solids recorded slightly decreasing in all tomato products treatments under investigation compared with control samples.
3- Addition of spices essential oils to tomato juice and tomato sauce reduced the degradation of ascorbic acid during storage.
4- Addition of spices essential oils to tomato products reduced total fungi and yeasts count compared with control sample in both tomato juice and tomato sauce. Data showed that there were significant (p≥ 0.05) differences and the best treatments were marjoram 0.01 % and thyme 0.01 % in both tomato juice and tomato sauce treatments.
5- Total bacterial count in all treatments at zero time was similar, but there was a slight increase during storage period within each treatment.
6- Organoleptic evaluation of tomato products samples:-
According to the obtained results of organoleptic evaluation. It was found that:
A. The highest color score in tomato juice were given in samples contained sage essential oil at level 0.005 %, while The highest color score in tomato sauce were given in samples contained rosemary essential oil at level 0.01 %.
B. The highest taste score was given in samples contained rosemary essential oil at level 0.005 % in tomato juice and samples contained 0.005% thyme essential oil in tomato sauce.
C. The highest odor score was given in samples contained marjoram essential oil at level 0.005 % in both of tomato juice and tomato sauce.
D. The highest texture score was observed in samples contained thyme essential oil at level 0.005 % in tomato juice and samples contained sage essential oil at level 0.01 % in tomato sauce.
E. The highest value of overall acceptability was found in samples contained rosemary essential oil at level 0.005 % in tomato juice and samples contained marjoram essential oil at level 0.005 % in tomato sauce .