[ilex]

All papers I see agree on a recommended or optimal ph range for optimal crop and quality. What I didn't see is studies of tomatoes grown at different ph, and for different reasons. I'm sure they are out there. I don't know what the effect of non-optimal is. I mean, it's not the same getting a 1% crop reduction than a 90%. What are the real effects?

Many modern hybrids seem to have higher and different nutritional requirements than old varieties, so that could be part of the answer as I only grow old varieties, most very local. I also think than Mycorrhiza is also part of the answer. It can change conditions a lot at root level.

In summary, I think that a certain optimal ph is not a requirement. It's just a piece of a much bigger puzzle . It might affect production, but I'm sceptic about its effect on quality. Maybe it's like when you grow tomatoes in salty soil, quality improves. Or it might reduce absorption of some elements, but if they are plentiful they compensate.