Effect of acidification of canned tomatoes on quality and shelf life

The review included a discussion of the reasons why acidification of canned tomatoes is sometimes desirable from a microbiological point of view, the possible Changes in the pH of tomatoes as a result of the breeding of new varieties, and the methods and suitable acids for acidification. Acidification does cause some minor differences in the chemical components of the canned product, but the differences appear to be inconsequential. Although can corrosion may be accelerated slightly, this again does not seem to be of practical importance. The can manufacturers recommend the same type of can whether or not tomatoes are acidified. Flavor studies almost invariably have indicated that tomatoes are as acceptable as nonacidified tomatoes at least down to pH 4.1 to 4.0. In fact, most studies show that acidified tomatoes are somewhat more acceptable. Reasons are suggested as to why outbreaks of botulism have occurred from home‐canned tomatoes, although the pH appears to have been below 4.5, and as to why outbreaks have not occurred commercially, although at times the pH may have approached 4.8.