The effects of salt pretreated with different concentration of lemon juice were investigated in order to improve the storage stability of dried tomato slices during six months storage. After six months of storage under controlled conditions, the results revealed that the moisture, color parameters (lightness, L *;

redness, a * and yellowing, b *) and total phenolic of the sliced dried tomatoes pretreated with lemocta Technologica Agriculturaen juice (6% and 8%) showed a non-significant difference (p > .05) during storage compared to the control dried tomato slices. Lycopene and β-carotene levels in lemon juice pretreated

dried tomato slices (6% and 8%) decreased less than in untreated dried tomato slices during storage. The pretreatments with specific mixtures with salt (15%) and lemon juice (6% and 8%) are the pretreatments that best preserve the color and bioactive molecules of the sliced dried tomato during storage. These pretreatments can be used by processors when drying the tomato for better preservation of the nutritional components of the tomato.