Post-harvest losses of fruits and vegetables are very critical in developing countries. Processing excess fruits into vinegar, which can be used for preservation of some foods and snack is a helpful strategy in reducing these losses. The purpose of this research work was to evaluate the optimization of acetification process of tomato cider vinegar. Physiochemical analyses such as pH, Titratable Acidity, TSS & Alcohol content were evaluated at 4 days interval of storage for 40 days. Results showed that pH was decreased in all treatments (T1 Room temperature, T2 Incubator, T3 Dehydrator, T4 Open sun). Higher decrease was observed in T3 dehydrator (42.38%) while lower decrease was observed in T2 incubator (12.36%). The decrease in pH value greatly changed the percent acidity due to increase in acid content in all treatments (T1 Room temperature, T2 Incubator, T3 Dehydrator, T4 Open sun). Higher increase was observed in T3 dehydrator (93.78%) while lower increase was noted in T2 incubator (87.09%). Total soluble solids decreased both in yeast fermentation and acetic acid fermentation in all treatments.  Higher decrease was observed in T3 dehydrator (83.18%) while lower decrease was observed in T2 incubator (64.09%). The results showed that alcohol content decreased continuously in all treatments. Higher decrease was observed in T3 dehydrator (95%) while lower decrease was observed in T2 incubator (8.8%). It is concluded that dehydrator treatment is the best and rapid process for acetic acid fermentation because the fresh air and constant temperature is available for the acetic acid bacterial growth.

Keywords: Tomato, Vinegar, Dehydrator, Incubator, Physiochemical, Acetic Acid Fermentation