THE pH OF 107 VARIETIES OF MINNESOTA‐GROWN TOMATOES

Abstract

ABSTRACT 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.