Fresh tomato fruits have a very limited shelf life due to their high moisture content and respiration rate. One of the possible way of storing tomato fruits is to dry and process them into powder. Consequently, research was conducted to determine the effects of different drying methods and packaging materials on physicochemical characteristics and sensory qualities of powdered tomato in Yola, Adamawa State, Nigeria. Harvested fruits of tomato variety, "Rio de grande" were subjected to blanching prior to drying and subsequent packaging. The experiment was laid out in a Completely Randomised...