Chemistry and Safety of Acidified Vegetables

Evaluation of physico-chemical characterization of tomato (Lycopersicon esculentum Mill.) germplasm

“…In canned vegetables if the acidity increased it reduced processing time and temperature, thus contributes to enhanced flavor, color, texture, and nutritive quality of products Swanson and Bonorden, (1989). Our results are in agreement with Ali et al (2016) who found that tomato fruit acidity (%) in different tomato varieties was significantly varied from 0.40 to 0.35.…”