I've seen people claim that all tomatoes have exactly the same level of acid, no matter what, which is laughable.

I wouldn't be surprised if they are fairly close at an under-ripe stage. But I wonder how extensive that research was. Just reds that are optimal for canning?

Anyway, climate and variety are important considerations, as warmth is a key factor in fully ripening.

GO HERE Then scroll down to the message posted by korney19 z6a Buffalo, NY on Wed, Aug 15, 07 at 19:57 ...

Read the chart showing the minor variances in acid content of the tomatoes listed on that chart. Take it from there, folks.

Hard to argue with a table like that I suppose but my Darlin's mouth will flat blister if she eats too many reds but she'll happily eat a yellow a day and ask for more.

Fortunately I also enjoy a good yellow and also enjoy (for the most part) making her happy :-)

I've seen her discomfort, what else could it be?

One of the tomatos I have claims to be good for those people* who are allgeric to the chemical that makes tomatos red.

It's a white oxheart.

*What a tradgedy. Almost as bad as being allergic to hops.

Is which part true? The part about no such thing as low acid tomatoes? Or the part about a concept that was introduced by the tomato canning industry in the 1950Âs? Or that part about only letting them ripen on the vine? Or the part that says "allows the natural sugars to develop fully, and reduce the acid"? Only eat the ripest? Avoid orange?

It's a marketing ploy and full of holes (like most marketing ploys). On a truthful scale of 10 I'd give it a 5, maybe a 6 tops. ;)

Part of the problem is semantics. All tomatoes are acidic (no suck thing as an alkaline tomato ;) But there are "lower/lesser acid" (not low but lower) tomatoes but it is a marginal difference. See linked chart.

Still the canning industry research does show that the LOWER acid varieties MAY pose problems when home canning - thus the rule about adding lemon juice or citric acid so that you don't have to worry about the pH of your particular tomato. It was the development of a couple of hybrid varieties (can't recall which ones off the top of my head, maybe Jet Star???) and their popularity for home canning that led to the research. A bit more mold and bacterial problems, a bit more risk of bot, more incidents of spoilage with using a BWB. So, add a bit more acid to the jar and eliminate the risks.

Only let them ripen on the vine? Sure if it is possible but it sure isn't mandatory in any way and the garden hazards may cost you that tomato. But the pH doesn't change if they are picked before fully ripe and ripened inside on the kitchen counter. And once the ripening process begins the plant seals off that fruit at the stem. It has all it needs to complete the process of developing its genetically bred taste/acid/sugar/color/etc.

Only eat the ripest? Yeah, right!!! Let's see a show of hands from those who only eat the ripest tomato. Avoid orange? Not this tomato lover. ;)

Consider the source of this info - a private company with their own agenda and their own private tomato variety to market.

Dave

What the heck is "backwards color" fruit??

I have an Ortho book that gives the acidities of various tomatoes, and the yellows have the exact same range as the reds. But...the night my BF put a lot of habanero on his taco, and his mouth was burning burning BURNING, we tried using tomatoes to wash the heat off his tongue and lips (we didn't have any lemon). He absolutely noticed a difference between how the red tomato felt vs. the yellow. I wish I'd had the right pH paper to get readings on the tomatoes we used, maybe they happened to be at the high and low ranges for tomatoes. I can't argue with pH readings, but I also can't argue with someone threatening me with pieces of habanero, demanding more red tomato.

adding..

re: the linked chart
pH is on a logarithmic scale.
7 is neutral.
4 is 10 times more acidic than 5
So looking at the chart shows, yes, there can be a big difference in acidiity.

Sweetness would only hide the acid from the taste, not negate it in anyway..

{{gwi:1307520}}

They are selling red tomatoes. I think what they mean by "avoid orange or backward colour" is to wait until the tomato is fully ripe to eat as opposed to supermarket gassed tomatoes.

Like stated about one point is a big difference. So there would be considerable difference from the top to the bottom. .50 or even .75 doesn't seem to be much but in this case is more than many realize in my opinion. Jay