Table 4: Average change in pH in all fruit samples under varying temperature conditions after 1.5 hours.
|
Type of fruit |
5 °C (± 0.5 mL) |
Room temperature |
55 °C (± 0.5 mL) |
75 °C (± 0.5 mL) |
100 °C (± 0.5 mL) |
|
Banana |
0.03 |
0 |
0.10 |
0.18 |
0.04 |
|
Pineapple |
0.25 |
0 |
0.07 |
0.07 |
0.07 |
|
Orange papaya |
0.18 |
0 |
0.45 |
0.15 |
0.05 |
|
Green papaya |
0.07 |
0 |
0.02 |
0.05 |
0.35 |