*2.2. Moisture Content*

The thermogravimetric method was used to determine the tomato's moisture content. Briefly, the sample was cut, and 1 g of the sample was put in a weighing bottle. The sample was then placed in the drying oven at 105 ◦C for 2 h. After that, the sample was cooled in a desiccator for 10 min before weighing. This step was repeated until the constant weight of the sample was achieved. Finally, the sample's moisture content was expressed as the moisture percentage within the sample.

### *2.3. Weight Loss*

The weight loss of the sample was monitored during the storage period. The weight of the tomatoes was measured at the beginning of the experiment (day 0) after the air drying. Then, the sample was weighed every 3 days of observation for 12 days. The weight loss was expressed as a percentage of loss to the initial weight.

### *2.4. Titratable Acidity*

The titratable acidity of tomatoes was measured according to [21]. Briefly, the sample was crushed. Then, 10 g of sample was placed in a 100 mL volumetric flask, filled with distilled water, and mixed thoroughly. After that, the sample solution was filtered using Whatman no. 42 filter paper. Then, 10 mL of sample was placed in an Erlenmeyer flask, and three drops of 1% phenolphthalein indicator were added. Finally, the titration was performed using 0.1 N NaOH until the pale pink color was observed. The result was expressed as a percentage of titratable acidity.

### *2.5. The pH*

The pH was examined using a pH meter. First, 10 mL of tomato filtrate was placed in a glass beaker. Next, the electrode was simmered in the sample until the stable pH value was observed.

### *2.6. Total Soluble Solid*

The total soluble solid of tomato was determined using a refractometer. In brief, three drops of the tomato filtrate were placed in the refractometer prism, which was cleaned beforehand using distilled water and lens paper, and the measurement was performed. The result was expressed as ◦Brix.
