Effect of tomato powder as sodium nitrite replacer on qualities of Frankfurter was studied. The ratio of tomato powder: sodium nitrite were 0: 2 0.5: 1.5 1: 1 and 1.5: 0.5 respectively. Physicochemical microbiological and sensory properties during storage in vacuum seal at 4 ?C for 21 days were studied. The results were found that the optimum ratio of tomato powder: sodium nitrite was 1: 1 that produced the highest in a* and b* which was higher lycopene content than control. Furthermore it had the highest scores in appearance color and flavor. In addition the formula with the ratio of 1.5 : 0.5 had the highest total acidity and lycopene content but the lowest in hardness gumminess flavor taste texture and overall liking. The ratio of 1: 1 was increased in total acidity TBA and L* after longer storage. Whereas a* flavor taste and overall liking were decreased upon storage time. The sausage that storage before 14 days was accepted in physical chemical microbiological and sensory properties consumer acceptance.

However recognized as more sustainable and safer way for crop production organic agriculture is still facing many technical difficulties. One of the problems is concerning the management of posthavest disease caused by fungal pathogens. Since the applications of synthetic fungicides are prohibited thus organically produced crops are more vulnerable to be attacked by pathogens. Therefore the development of novel reliable and more compliant technologies for diseases management are required. The aim of this study was to demonstrate the potential use of plant essential oils as biofumigant to control of fungal diseases of tomato during storage. We selected three essential oils including clove oil cinnamon oil and ajowan oil for this study. The in vitro test for antifungal activity showed that the volatile headspace of the three oils exhibited potent effect on the test pathogens which includes Botrytis cinerea Fusaruim oxysporum and Aspergillus niger. Then ajowan oil which showed highest inhibitory effect was further evaluated for its effectiveness when applied as biofumigant. Results from the experiment indicated that fumigation with ajowan oil can reduce the occurrence gray mold decay of tomato (caused by B. cinerea) significantly. The rate of control was up to 100 % during fifteen days of storage at 20 ºC. These results support the idea of using the essential oil as biofumigant for protection of postharvest tomato from fungal diseases. However further comprehensive studies are still required especially on the issues concerning the reliability and eco-efficiency of this method at trial and commercial level.