RELATIONSHIPS OF COLOR, VISCOSITY, ORGANIC-ACID PROFILES AND ASCORBIC-ACID CONTENT TO ADDITION OF ORGANIC-ACIDS AND SALT IN TOMATO JUICE

Malate and citrate acidified juices produced statistically similar res ults for pH and titratable acidity (TA), but these acidified juices we re significantly different from nonacidified juice when comparing pH a nd TA. During storage time, the pattern of the pH and TA curves, regar dless of acidification, were similar. Salted juice exhibited a signifi cantly higher ascorbic acid content and greater viscosity than did the unsalted juice during storage. The organic acids citric, lactic, mali c, and pyrocarboxylic increased immediately after heat processing for commercial sterility, while the presence of salt in this juice lowered these same organic acids. There was minimal correlation of the organi c acids or the summation of the acid equivalents of all the organic ac ids to the titratable acidity or pH of the juices. Juices acidified wi th malate or citrate did not consistently display an increased level o f that specific acid after processing and storage.