Lycopene content in fresh and dried tomato slices was measured for different drying conditions. Average lycopene concentration in fresh tomato was 34.9 0.2 mg per 100 g DM, while dried tomato concentrations ranged from 25.0 1.0 to 33.9 0.7 mg per 100 g DM (Table 4). The highest loss of lycopene (26.4%, average) occurred in the drying experiments conducted at 50 C without tray rotation (Table 4).