Variety traits

Tomato Fruit Acidity

Solanum lycopersicum L.

A fruit quality indicator encompassing pH and titratable acidity, which determines flavor profile and suitability of tomatoes for industrial processing.

In the reference 116 varieties crop Tomato, where this is mentioned in the description.

To assess fruit acidity, pH (reflecting hydrogen ion concentration) and titratable acidity (characterizing the total content of organic acids, such as citric and malic acids) are used. The normal pH range for ripe tomatoes is considered 4.0–4.5, while titratable acidity typically varies from 0.3% to 0.8%. pH values below 4.2 are considered preferable for the safety of canned products.

Fruit acidity depends on the genetic characteristics of the cultivar, the ripening stage, and growing conditions. Keeping fruits on the vine after reaching full maturity leads to a decrease in titratable acidity and an increase in pH due to the degradation of organic acids. Agrotechnical factors, such as increased potassium fertilization, promote an increase in acidity and the accumulation of dry matter, which is critical for the sugar-acid balance in a harmonious flavor.

General information about the subject — on the page Fruit acidity.

Sources8

Varieties of Tomato mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.