Determining the ripeness of tomatoes by measuring pH can help you reduce processing costs. Ripe tomatoes can be used to make a variety of dishes and processed foods.
To obtain such high-quality processed foods, a quality raw material is required.
This means that tomatoes should be at the desired ripeness before they can be used in manufacturing.
Although color is one way of determining ripeness, it can be inaccurate due to the subjective nature of color. Tomato color also tends to differ according to variety.
A less subjective and more accurate method of determining tomato ripeness is to measure pH. For a perfectly cooked tomato, the optimum pH is around 4.6.
In processed foods, the pH must be below pH 4.6 to prevent the growth of pathogens and microbes. Ideally, food processors aim for a pH of around 4.2 for food safety.
Tomatoes become more acidic as they ripen, so they are often not harvested for use in processed foods until they are lightly cooked. If tomatoes have a pH above 4.2 at harvest, then citric acid is usually added to lower the pH. The additional chemical cost of this acidification process can be reduced if the tomatoes are picked at the optimum time.
AFRIMESURE recommends the HI99161 HACCP portable pH meter for sauces and measuring the pH of tomatoes in the plantation.
HI99161 is a precise pH meter that can be calibrated in 3 points, offering high precision readings. The instrument is small and portable, making it easy to use in the field.
