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A comparative study was done to determine the most suitable storage conditions. The selected quality and parameters of tomato ketchup were determined, the tomato slices was treated with KMS, sodium benzoate and control and dehydratedin cabinet tray dryer at 65 0 C for preparation of ketchup. The ketchup stored in the refrigerator (5 0 C) samples was found superior as compared to the room temperature storage. A gradual increase in Total Soluble Solids (TSS) and pH was observed during storagedoi:10.46370/sajfte.2015.v01i03and04.07 fatcat:mblolvtos5anrmeg2xed5iomb4