Question

Tomato contains:
This question has multiple correct options.
A. ascorbic acid
B. tartaric acid
C. citric acid
D. acetic acid

Answer 1

Hint: There are about 10 types of different acids present in tomatoes, but only one acid will be prominent. Some varieties of tomato are more acidic than others due to the difference in amount of acids and sugars present in them.

Complete step by step answer:
The substance having pH lower than 7 is considered as an acid. According to the Bronsted-Lowry model of acids and bases, a substance will be acidic if it gives away its protons (\[{H^ + }\]). The Arrhenius model of acids and bases describes an acid as a compound that combines with water to form hydronium ion (\[{H_3}{O^ + }\]).
Tomatoes are fruits but consumed as a vegetable all over the world. Tomatoes contain organic acids which give the sour taste to the tomatoes. Tomatoes have pH ranging from 4.0 to 4.6.
One of the most prevalent organic acid in fresh tomatoes is ascorbic acid (\[{C_6}{H_8}{O_6}\]), which is commonly referred as vitamin C. It occupies the 5% of dry weight of fresh tomato. Ascorbic acid belongs to the group of water-soluble vitamins. Ascorbic acid is known as an immunity booster and possesses antimicrobial and antioxidant properties.
The most dominant organic acid present in tomato is citric acid (\[{C_6}{H_8}{O_7}\]), contributing to about 9% of dry weight of tomato. The citric acid is commonly found in the fruits of the citrus family, providing their characteristic sour taste. As the tomato ripens on its vine, the citric acid composition of the tomato degreases making it less acidic.

So, the correct answer is Option A,C.

Note: The malic acid is the second most predominant acid in tomato. The unripe tomatoes are more sour than ripe one due to the presence of malic acid as the most dominant acid in unripe tomatoes.

Students might have this misconception that only citric acid is present in tomatoes but along with it, there are other acids present in tomatoes such as ascorbic acid, malic acid, oxalic acid. The tartaric acid is present in grapes and tamarind whereas acetic acid is present in vinegar.