The average TPP content in fresh tomatoes was relatively high, 699.8 14.9 mg per 100 g DM, compared with the content in other fruits such as plums, strawberries and grapefruits (Chun et al., 2005). Kerkhofs et al. (2005) reported similar TPP concentrations (682.1 9.3 to 568.2 21.7 mg per 100 g DM) in three New Zealand varieties. The TPP contents in dried tomato slices varied from 548.5 11.3 to 685.1 6.2 mg per 100 g DM (Table 4). The largest TPP degradation occurred at 45 C, 1.2 m s1 without tray rotation (21.6%), whereas very low degradation (2.1%) occurred at 60 C, 0.6 m s1 and the use of tray rotation (Table 4).