Best Yellow Tomato

[Ridgerunner]

The link
http://ext.wvu.edu/features/2010/3/26/tomato-flavor

The quote
Unfortunately, a few varieties are low in acid, having a pH above or close to 4.6. These varieties include Ace, Ace55VF, Beefmaster Hybrid, Big Early Hybrid, Big Girl, Big Set, Burpee VF Hybrid, Cal Ace, Delicious, Fireball, Garden State, Royal Chico, and San Marzano

It says “they include”. This does not mean it is an all-inclusive list. I’m sure there are others not listed. That’s why I either add lemon juice to the tomatoes I can or I use a pressure canning method, not water-bath. I don’t care what color they are. My granddaughter might be eating them so I will be safe.

It’s possible the difference in a “low-acid” and a “high-acid” tomato will be enough to help your medical problem, but maybe not. My wife has that same problem and she has totally quit eating tomatoes fresh and won’t eat much with tomatoes in them, certainly not if tomatoes are a major portion.

 

[digitS']

And while I'm typing -- there's RidgeRunner with some wisdom!

Question is there really a low acid tomato?

Hmmm . . . wouldn't psychological support to the idea that there is be of help to the stomach, Nyboy?

I cannot find a list of garden varieties that someone has actually "dipped a pH strip" into. The commercial boys worry about the pH because it has something to do with storage . . . who cares!!

What I seem to have found supports Thistle's contention - it is the balance that makes us taste mild, smooth . . . The Cooperative Extension sites all seem to want us to put more (!) citric acid in tomatoes when they are canned - claiming that they are borderline acidic. One side of the border or the other, it looks like they are fairly low on the pH scale.

Steve

 

[Ridgerunner]

I'm surprised that'st the only list of low-acid tomato varieties I could find. It seems the amount of sugar varies depending on how ripe they are. The amount of acid probably does too. And some grown in Idaho may be lower acid (or higher) than the same variety grown in Arkanas, whether it's soil chemistry, sunlight, or something else making the difference. So maybe it's not so much "low" or "high" acid as lower or higher than others grown in the same location at the same time under the same conditions?

 

[so lucky]

I finally received my Baker Creek catalog today! They tested 10 tomatoes this past year for several factors, including acidity.
their tests show that the Jubilee Orange (no true yellow in the test subjects) had the lowest acid level, at 0.27% Highest in acidity is one called Blush, at 0.67% The vine-ripe hybrid grocery store tomato has 0.32% acidity.
The most nutritious tomato, all around, is Black Krim, they say, with Indigo Apple being the highest in lycopene and vitamin C. Black tomatoes are generally more loaded in nutritive value than the other colors, per this company.
Interestingly, the green tomatoes have no measurable lycopene.
For those of you who are expecting to get a catalog, the info is on page 142. Pretty interesting reading. I love this catalog!!

 

[897tgigvib]

What Cane says, White Wonder.

 

[897tgigvib]

The real big meaty Amana Orange is also real mild.

 

[ninnymary]

so lucky, I just got my Baker Creek catalog also! It sure took forever. They must know that I never order from them, just want the catalog to drool over. But I do go to their Petaluma store even if I don't spend much there.

I planted black krim once in a container and it only produced a couple of tomatoes. But after reading their article, I think I will try them again in the ground this time.

Mary

 

[so lucky]

so lucky, I just got my Baker Creek catalog also! It sure took forever. They must know that I never order from them, just want the catalog to drool over. But I do go to their Petaluma store even if I don't spend much there.

I planted black krim once in a container and it only produced a couple of tomatoes. But after reading their article, I think I will try them again in the ground this time.


Mary

My son loves Black Krim, and used to grow them. I didn't care much for them at the time, but maybe it takes some getting used to, or, maybe knowing it is so healthy will improve my opinion of it.

 

[Jared77]

It's been my experience that the Black Krims are good producers. They take a while compared to other varieties I've grown but to me they are well worth it. Good flavor, good production they are on the keeper list.

What I would like to see is a study comparing sugar content to pH in tomato varieties. One may have a direct influence on the other so the tomato may actually have a lower pH.

Back to NyBoys question.....do the cherry tomatoes give you problems? The sun golds & other sweet varieties give you issues?

I'm trying to work my way through this so please forgive my ramblings

I'd look at yellow pear for salads. I got the red pear on mistake (was supposed to be black cherry) & that plant put out a zillion little very flavorful little bite sized tomatoes. From what Ive read the yellow is just as productive & flavorful but sweeter. It out produced the sweet 100 cherry tomato plant next to it by a wide margin. I'll be growing both red & yellow pear next year for sure. To me they are a perfect salad tomato. Good flavor small size & crazy productive.

Given the length of your season I'd look at Lemon Boys. I've hadgood success with them they are quite productive & are a good yellow slicer.

I'd take a cruise through here & here and see what fits in your time table for a growing season & fits in with what your looking for out of a tomato variety. Lots of options out there.

I'd just keep trying. Make a list & work from there. LOTS of places to look for varieties. Try some & replant what you like & scratch what you don't be it flavor or production, or growing complications. That's what I'm doing with what Im growing. Just chip away at the list.

 

[digitS']

. . . What I would like to see is a study comparing sugar content to pH in tomato varieties. . .

The food science folks get kind of goofy on issues of "flavor."

I came across a study from UCal, if I remember right. What they advised are varieties with both high acid and high sugar. The high acid has to do with storage issues. The high sugar, I suppose, is just to mask the acid for the "tasters."

Okay. There may be more to it than that but I'm fairly cynical when it comes to advice to the commercial food industry.

Yes, there are things they call "volatiles" - I believe that is the word. They obviously don't really like these things but are doing their best to quantify them. Given the name, a volatile must be something in the food that we can smell.

Yeah, for sweetness - cherry tomatoes! Here is something: Altho' I haven't grown them, Jet Star has been around a long time. Tomato Growers Supply says, ". . .superior, very pleasant taste. . . Not recommended for canning as Jet Star is low in acid." Hmmm?

Steve

 

[so lucky]

I wonder if the modern hybrids have more sugar/less acid than the old OP varieties. Other veggies/fruits are being bred for more sugar content, to accommodate our modern sweet tooth(s). I read that originally, apples were about 10 times more nutritious than they are now, and very tart and bitter. In fact, Red Delicious is pretty much akin to eating cardboard, nutritionally, per this book I read. (Don't ask me the name--something about Wild Eating) Sorry, I wandered off topic.....a first for me!