Which tomato varieties have less acid?
There persists a common myth that certain tomato varieties contain more acid than others. Traditionally, yellow and white varieties, such as the Dr. Carolyn cherry tomato, have been noted to have less acid. The truth is there is no such thing as a low-acid tomato. All tomatoes have the same amount of acid but the amount of sugar differed in each variety. Higher sugar content can mask an acidic flavor, making them taste not as sharp. Sugar content is very high in yellow and white varieties, which masks the acidity. There are ways to increase the sugar content in any tomato, thereby lowering the acidic taste. (Note to heartburn sufferers: masked acidity still means the possibility of digestive discomfort, if you are prone. Only the taste has changed).
When we prepare the soil, we can add live microbes. Beneficial microbes offer many advantages to plants but, most importantly, they increase nutrient availability. When there are many microbes present in the soil, plants are able to uptake more nutrients through their roots. These nutrients are essential for photosynthesis, the very process by which plants make sugar! Therefore, an increase in nutrients leads to an increase in sugar content. To encourage live microbes to the soil, add fully decomposed compost, manure or humus. For a highly-concentrated, organic form of microbes and humus, check out John and Bob’s Grow Green Smart Soil Solutions. Their products contain live microbes and their food. Visit them at www.johnandbobs.com Remember, all tomatoes have the same level of acid. It’s only the sugar content that differs. To check out some extra-sweet white and yellow tomato varieties, visit the Tomato section of my website: http://www.gotomato.us.com/tomatoes/