Ascorbic acid is one of the most thermolable components of food products, fact also confirmed at tomato drying. Zanoni et al. (1999) have discovered in the process of tomato drying at temperature of 80oC, the diminution by 90% in the content of ascorbic acid and complete decomposition at temperature of 110oC. The results obtained by Lavelli et al. (1999) have shown that the content of ascorbic acid decreased from 3300 mg/kg DM in fresh tomatoes to 400 mg/kg DM in dried tomatoes at temperature of 80oC. The results of Toor and Savage (2006) have shown that drying tomatoes in quarters at 42oC during 18 h, led to ascorbic acid losses between 17-27%, according to tomato varieties. The increase of drying temperature results in deep decomposition of ascorbic acid.