• slide
  • slide
  • slide
  • slide
  • slide
  • slide
  • slide
  • slide

Low Acid Tomato

Can you tell me some names of tomato varieties that are more "low acid" than others?

Great question. Research has shown that although many white, yellow, orange and pink varieties are touted as "low acid", their acid content is that of most other red tomato varieties, pH below 4.6. It is their higher sugar content that makes them taste less acidic. Since a ripe tomato will have less acid than an unripe one, harvest tomatoes when they are fully colored. Leave ripe tomatoes on the vine for an extra five to eight days to enhance flavor.


Upcoming Webinars & Appearances

August 4 - 14
Wisconsin State Fair

CLICK HERE for additional information on Melinda's presentation topics

Sept. 10
Pasquesi Home & Gardens

Sept. 24
Ebert's Greenhouse Village

Sept. 25
Historic Milwaukee Doors Open
at Sanger House Gardens

Oct. 14-16
NARI Milwaukee
Home & Remodeling Show

Oct. 26

Webinar: Year-round Perennial
Garden Maintenance

Nov. 2
Webinar: Boosting the Beauty of
and Propagating Houseplants

CLICK HERE for pollinator gardening webinars, videos & DIY projects

Watch Melinda's past webinars ON DEMAND

Learn More

Book an Appearance

Learn More

Enter to Win
The Great Courses' How to Grow Anything: Make Your Trees and Shrubs Thrive DVD set