Factors Affecting the Acidity of Tomatoes1
Open Access
- 1 April 1978
- journal article
- Published by American Society for Horticultural Science in HortScience
- Vol. 13 (2) , 187-189
- https://doi.org/10.21273/hortsci.13.2.187
Abstract
Acidity was measured on ripe and overripe samples of 16 cultivars of tomato (Lycopersicon esculentum Mill.) ‘Ace’ and ‘Garden State’ were the lowest in acidity. In some samples of ‘Garden State’, 25% of the individual ripe fruits exceeded pH 4.8. Overripe tomatoes, tomato tissue infected with Alternaria and anthracnose, and fruits obtained from dead vines were also abnormally high in pH.Keywords
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