UC Davis Study on Organic Tomatoes

By Michelle Fabio

As reported in the November-December issue of the Journal of Food Science, a University of California-Davis study has found that among the four commercial farms participating, organically-produced tomatoes were higher in sugars, soluble solids, consistency, and acidity than their processed counterparts—all positive qualities in tomato production.

On the other hand, the organic tomatoes also tested lower in red color, Vitamin C, and phenolics, which are potential antioxidants.
Read the rest of this entry »