FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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green beans
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tomato
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onion
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None of the above
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Detailed explanation-1: -Tomatoes are considered high acid as long as the pH is below 4.6. There has been speculation that certain growing conditions and possibly varieties may cause tomato products to have lower acidity than is safe for canning.
Detailed explanation-2: -The seeds carry much of the acid content of the tomato plant, so removing them altogether is a great way to reduce the acidity. Some dishes are enhanced by cooking the seeds along with the flesh of the tomato, so take this into account before you remove the seeds.
Detailed explanation-3: -What Makes Tomatoes Acidic? Tomatoes are acidic in nature due to the presence of four weak organic acids: folic, citric, ascorbic, and malic acids. The acidity of these fruits is inversely related to their maturity. A ripe specimen has a greater pH value, whereas an unripe one has a lower pH value.