Acidic constituents of various tomato fruit types
1979
Mahakun, N. | Leeper, P.W. | Burns, E.E.
Since acidity of tomatoes is an important chemical and flavor parameter of both the fresh and processed product, tissues from 5 morphological types of tomatoes were evaluated for acid composition, pH, total acidity, alcohol soluble acidity, nitrogen, phosphorus, and potassium. These data were compared with values obtained from fresh tomato juice of the whole fruit. Pericarp tissue exhibited the highest pH, whereas total acidity, alcohol soluble acidity and levels of citric acid were highest in the locular tissue. Tissues from plum tomatoes were the most acidic of the 5 types. Potassium appeared to be related to acidity in the locular tissue and the entire fruit; phosphorus was a factor in buffering activity in the pericarp tissue and the entire fruit. The pH in tomatoes can best be reduced by increasing potassium content or reducing phosphate content of the fruit.
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