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THE pH OF 107 VARIETIES OF MINNESOTA-GROWN TOMATOES (1979)

WOLF, I. D. ; SCHWARTAU, C. M. ; THOMPSON, D. R. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 44 (1979), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: One hundred seven tomato varieties were grown in three different soil types in Minnesota and evaluated for pH in the underripe, ripe and overripe stages of maturity. The pH of one variety, Ace, exceeded 4.6 in the ripe stage of maturity. The pH of 12 varieties exceeded pH 4.6 in the overripe stage of maturity. Results indicate that the pH of cultivars increases as the tomato matures and that home canners’ should process only slightly underripe and firm ripe tomatoes. The growing location appears to affect the pH of the variety.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03433.x

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