Factors Affecting the Acidity of Tomatoes1

Abstract

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.