Question:
What should be the pH of fruit, in tomato fruit processing?
What should be the pH of fruit, in tomato fruit processing?
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Tomato must stay in the high acid food category to be safe for boiling water processing.
Updated On: Jul 3, 2026
- Less than (<) 4.5 pH
- Greater than (>) 4.5 pH
- Equal to (=) 4.5 pH
- Neutral pH
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The Correct Option is A
Solution and Explanation
Step 1: Tomato is classed as a high acid food only when its pH stays below 4.5.
Step 2: Below this pH, Clostridium botulinum spores cannot grow, so the product can be safely processed by simple hot fill or boiling water canning without a pressure canner.
Step 3: If the natural pH of a tomato lot is higher, citric acid is added to bring it below 4.5.
Step 4: So the correct answer is option 1, pH less than 4.5.
Step 2: Below this pH, Clostridium botulinum spores cannot grow, so the product can be safely processed by simple hot fill or boiling water canning without a pressure canner.
Step 3: If the natural pH of a tomato lot is higher, citric acid is added to bring it below 4.5.
Step 4: So the correct answer is option 1, pH less than 4.5.
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