This experiment was conducted in August 2002 at Food Research and Post-Harvest Technology Center, Aden, on Tomatoes fruits (Roma VF Type) which were bought from whole sale market of Aden. Fruits used were fresh with red color, thick, meaty malls and with fewer seeds and gelatinous material. Four treatments have been conducted: pre–drying blanching; sulphuring-blanching, sulphuring, and control. The fruits were spread on drying plates made of netted nylon, supported by wood on the four side (50 x 50 cm) and covered with another netted nylon and then left under the sun. The obtained results showed that the drying period lasted for seven days and the best treatment was that of blanching and sulphuring which maintained the chemical characteristics and preserved the quality of the dried tomatoes.
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