MadSci Network: Biochemistry

Re: What acids account for the acidity of tomatoes?

Date: Thu Jun 24 12:02:20 1999
Posted By: Alfred Bushway, Professor of Food Science
Area of science: Biochemistry
ID: 929746560.Bc

Dear Mr. Owens:

The acids that account for the acidity of tomatoes are citric, malic, 
lactic, ascorbic (Vitamin C)and polycarboxylic. Their concentrations vary 
from several parts per million (ppms) to 1-20 mg/100 g of fresh tomato. The 
concentrations will also vary depending on the variety, cultural practices 
and the environmental conditions during the growing season.

I hope this answers your question.

Al Bushway
Professor of Food Science 

Current Queue | Current Queue for Biochemistry | Biochemistry archives

Try the links in the MadSci Library for more information on Biochemistry.

MadSci Home | Information | Search | Random Knowledge Generator | MadSci Archives | Mad Library | MAD Labs | MAD FAQs | Ask a ? | Join Us! | Help Support MadSci

MadSci Network,
© 1995-1999. All rights reserved.