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Hotwired · February 9, 2013

I was always told that yellow were low acid tomatoes. I wanted to find out how much lower the Ph was. The Red and Yellow were nearly the same. Yellow had a little more sugar content. I was driving them crazy at Cornell with Ph tests. The tomatoes advertised as low acid, had higher sugar contents, but not lower Ph levels. It appears that higher sugar content is perceived as lower acid. I measured 16 varieties of tomatoes. Maybe low acid tomatoes exist, but I couldn't find them. I still have the report from Cornell somewhere. I remember that they all tested between 4.59 and 4.62, and test accuracy was something like +/-.03.

February 9, 2013	#7
Hotwired Tomatovillian™ Join Date: Nov 2012 Location: Ithaca, NY - USDA 5b Posts: 241	I was always told that yellow were low acid tomatoes. I wanted to find out how much lower the Ph was. The Red and Yellow were nearly the same. Yellow had a little more sugar content. I was driving them crazy at Cornell with Ph tests. The tomatoes advertised as low acid, had higher sugar contents, but not lower Ph levels. It appears that higher sugar content is perceived as lower acid. I measured 16 varieties of tomatoes. Maybe low acid tomatoes exist, but I couldn't find them. I still have the report from Cornell somewhere. I remember that they all tested between 4.59 and 4.62, and test accuracy was something like +/-.03. __________________ Give a man a fish and he eats for a day - Teach him to fish and he eats for a lifetime. Last edited by Hotwired; February 9, 2013 at 05:59 PM.