Table 1: Change in pH in all fruit samples under varying temperature conditions after 1.5 hours.
|
5 °C ( ± 0.5 mL) |
Room temperature |
55 °C (± 0.5 mL) |
75°C (± 0.5 mL) |
100 °C (± 0.5 mL) |
||||||||
Initial |
Final |
Change |
No change |
Initial |
Final |
Change |
Initial |
Final |
Change |
Initial |
Final |
Change |
|
Banana |
4.86 |
4.83 |
0.03 |
4.61 |
4.57 |
4.47 |
0.10 |
5.00 |
4.82 |
0.18 |
4.93 |
4.89 |
0.04 |
Pineapple |
4.19 |
3.94 |
0.25 |
4.15 |
3.58 |
3.51 |
0.07 |
3.83 |
3.76 |
0.07 |
4.15 |
4.08 |
0.07 |
Orange Papaya |
5.55 |
5.43 |
0.18 |
5.84 |
5.23 |
4.78 |
0.45 |
5.37 |
5.22 |
0.15 |
5.31 |
5.26 |
0.05 |
Green Papaya |
6.15 |
6.08 |
0.07 |
6.15 |
5.78 |
5.76 |
0.02 |
5.75 |
5.70 |
0.05 |
6.01 |
5.66 |
0.35 |