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