Titratable Acidity of Tomato Juice as Affected by Break Procedure

There is less titratable acidity in tomato juice that has been processed by a “hot‐break” procedure to inactivate pectolytic enzymes than in juice of tomatoes from the same lot of fruit that has been extracted cold. These differences in titratable acidity can be attributed to the activity of the pectolytic enzymes in the "cold‐break" juice which produce acidic breakdown products from the pectins.