I’ve often thought that fruits and vegetables seem “waterlogged” when I harvest them after a rainfall. I recently discovered why the composition varies when I read an article in a hundred-year-old trade magazine for the canning industry called The American Food Journal. I also enjoyed seeing how a scientific study was written up in the early 1900’s. Here’s a few excerpts:
Influence of Rainfall on Composition of Tomatoes
It is the experience of many canners that tomatoes are unusually “sloppy” in seasons of excessive rainfall. They find this is evident both from the amount of water that separates on the peeling table on in the can during or after processing.
The composition of tomatoes varies through rather wide limits because of the environment in which they are grown. Arrangements were made with the Bureau of Plant Industry and the Maryland Experiment Station by which the laboratory secured samples of tomatoes of known varieties grown on plants set aside by these institutions for that purpose. During the growing seasons of 1914 and 1915 tomatoes were picked as fast as they ripened (usually two or three times a week).
In both the years mentioned the rainfall was higher before the tomato season than during the season, and the ground was well saturated at the time the tomatoes began to ripen.
There was considerable variation in the composition of successive pickings, which could not be explained by variation in rainfall. There appears to be a general tendency for the soluble solids to decrease in amounts as the season advances. Tomatoes ripening in September and October may contain less solids than those ripening in August because of the cooler weather.
We are not warranted, therefore, in concluding that the high rainfall and the relatively high soluble solids in the first part of the season are evidence of a relation between the two. The question would have been simplified if we had, as we hoped to have, a heavy, soaking rain preceded and followed by dry weather. However, it appears improbable that the “watery” condition of tomatoes observed after a heavy rain is due to a greater percentage of water in the tomatoes.
The American Food Journal (February, 1916)