Physicochemical properties, nutritive value and ability to processing of husk tomato (Physalis pruinosa L.) “local variety” were carried out. The influence of drying conditions such as pretreatments and drying methods and its effects on acceptability, quality, physicochemical properties and storage stability of the dried product and their application in some food products were also undertaken. The results indicated that combining hot air with microwave drying reduced the drying time by about 35%. The moisture content and the total amount of titratable acidity increased after drying and storage. On the other hand, ascorbic acid content, phenolic compounds, total antioxidant activity, total and free sulphur dioxide content decreased after drying and storage for the different periods at room temperature. Dried husk tomato no longer had any microbial growth and can inhibit the spread of fungi and bacteria. The organoleptic properties of cake containing dried husk tomato and chocolate coated husk tomato were accepted by the panelists with some suggestions.
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