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Acid flavor from fruits and vegetables is formed by many different acids. Although malic and citric acid are the most common acids, a number of others can be found in selected plant foods. For example, grapes have considerable tartaric acid and oxalic acid (rhubarb) and benzoic acid (plums, cranberries) is found in a number of fruits. These acids, in turn give a range of pH values which are shown in the table below.
pH of Selected Foods*
| FOODS | pH | Reference |
| apple juice | 3.48-3.69 | 25 |
| apple juice, Delicious | 3.55-3.79 | 10 |
| apple juice, Delicious | 4.04-4.24 | 10 |
| apple juice, Delicious | 4.01-4.33 | 11 |
| apple juice, Golden Delicious | 3.78-3.94 | 10 |
| apple juice, Golden Delicious | 3.78 | 11 |
| apple juice, Golden Delicious frz | 3.61-3.93 | 10 |
| apple juice, Jonathan | 3.52-3.62 | 11 |
| apple juice, Jonathan | 3.49-3.51 | 10 |
| apple juice, Jonathan frz | 3.18-3.31 | 10 |
| apple juice, Grimes | 3.74-3.82 | 11 |
| apple juice, Grimes | 3.55-3.66 | 10 |
| apple juice, Grimes frz | 3.53-3.63 | 10 |
| apple juice, Stayman | 3.54-3.62 | 11 |
| apple juice, Willowtwig | 3.28-3.37 | 10 |
| apple juice, Willowtwig frz | 3.20-3.27 | 10 |
| apple juice, Winesap | 3.57-3.65 | 10 |
| apple juice, Winesap | 3.57-3.62 | 11 |
| apple juice, Winesap frz | 3.42-3.52 | 10 |
| apricot filling | 4.05-5.43 | 28 |
| asparagus, fresh | 5.8 | 31 |
| blackberry juice | 3.84 | 25 |
| carrots, Imperator, raw | 6.1 | 29 |
| carrots, Imperator boiled | 5.7 | 29 |
| cauliflower, frozen | 6.20 | 16 |
| cherries | 3.75 | 30 |
| cherry juice | 3.50 | 25 |
| corn, sweet, fresh | 6.7 | 31 |
| cranberry juice | 3.42 | 25 |
| currant juice | 3.19 | 25 |
| elderberry juice | 4.27 | 25 |
| grape juice | 3.13-3.15 | 25 |
| grapefruit juice | 4.0 | 15 |
| lemon juice | 2.2 | 15 |
| lemon filling | 3.09-3.24 | 28 |
| mangoes, alphonso | 4.57 | 32 |
| orange filling | 3.79-4.65 | 28 |
| orange juice | 4.2 | 15 |
| orange juice, canned | 3.69-3.53 | 24 |
| peaches | 3.8 | 30 |
| pears, Bartlett | 3.86 | 30 |
| perch red sea, fresh | 6.8 | 31 |
| pineapple filling | 3.42-3.62 | 28 |
| quince juice | 3.63 | 25 |
| raspberries, black | 3.25 | 30 |
| raspberry juice, black | 3.78 | 25 |
| rhubarb | 3.0 | 3 |
| spinach, frozen | 6.15-6.60 | 16 |
| spinach, fresh | 6.4 | 31 |
| strawberries fresh mature | 3.42-3.21 | 23 |
| strawberries, frozen | 3.30-3.55 | 16 |
| strawberries, overmature | 3.60 | 23 |
| strawberries, immature | 3.18 | 23 |
| strawberry juice | 3.44 | 25 |
| strawberry filling | 3.81-5.00 | 28 |
| tomato juice | 4.30-4.39 | 6 |
| tomato juice | 3.81-4.71 | 34 |
| tomatoes, ripe | 4.2 | 17 |
| tomatoes(sliced), frozen | 3.15-3.40 | 16 |
| wine, Albemarle | 3.19 | 4 |
| wine, burgundy, California 1917 | 3.86 | 33 |
| wine, Hunt | 3.09 | 4 |
| wine, Magoon | 2.97 | 4 |
| wine, Noble | 3.29 | 4 |
| wine, pink | 3.52 | 1 |
| wine, red | 3.63 | 1 |
| wine, Tarheel | 3.44 | 4 |
| wine, Thomas | 3.04 | 4 |
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REFERENCES
REPRINTS, COPIES 1 Amerine, M.A. and A.J. Winkler. 1941. Color in California wines. IV. The production of pink wines. Food Research 6:1.2 Bouton, P.E., P.V. Harris and W.R. Shorthose. 1971. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton. Journal Food Science 36:435. 3 Brown, E.J., H. Schuele, and F. Fenton. 1941. Loss of vitamin C during cooking of rhubarb. Food Research 6:1. 4 Carroll, D.E., W.B. Nesbitt and M.W. Hoover. 1975. Characteristics of red wines of six cultivars of Vitis rotundifolia Michx. Journal Food Science 40:919. 5 Cathcart, W.H. and A. Merz. 1942. Staphlococci and salmonella control in foods. III. Effect of on inhibiting growth of staphylococci. Food Research 7:98. 6 Crandall, P.G. and P.E. Nelson. 1975. Effects of preparation and milling on consistency of tomato juice and puree. Journal Food Science 40:710. 7 Dube, G., V.D. Bramblett, R.D. Howard, B.E. Homler, H.R. Johnson, R.B. Harrington, and M.D. Judge. 1971. Dietary effects on beef composition. 4. Processing and palatability attributes. Journal Food Science 36:147. 10 Forgacs, J., W.A. Ruth and F.W. Tanner. 1945. Freezing of apple juice. Food Research 10:149. 11 Forgacs, J., W.A. Ruth, and F.W. Tanner. 1945. Examination of canned apple juices. Food Research 10:227. 13 Hagenmaier, R.D., C.M. Cater and K.F. Mattil. 1975. Coconut skim milk as an intermediate moisture product. Journal Food Science 40:717. 14 Hoecker, W.h. and B.W. Hammer. 1944. Salt migration in cheddar cheese curd and its effect on moisture content, pH, and bacterial content. Food Research 9:278. 15 Joslyn, M.A. and A. Sedky. 1940. Effect of heating on the clearing of citrus juices. Food Research 5:223. 16 Kaloyereas, S.A. 1947. Drip as a constant for quality control of frozen foods. Food Research 12:419. 17 Kartesz, Z.I. 1938. Pectic enzymes. II. Pectic enzymes of tomatoes. Food Research 3:481. 18 Kemp, J.D., R.E. Montgomery, and J.D. Fox. 1976. Chemical palatability and cooking characteristics of normal and low quality pork loins as affected by freezer storage. Journal Food Science 41:1. 21 Kosikowski, F.V. 1971. Nutritive and organoleptic characteristics of nondairy imitation milks. Journal Food Science 36:1021. 23 Loeffler, H.J. 1946. Retention of ascorbic acid in strawberries during processing, frozen storage, and manufacture of velva fruit. Food Research 11:69. 24 Nolte, A.J. and H.W. Van Loesecke. 1940. Chemical and physical characteristics of the petroleum ether soluble material of fresh and canned Florida Valencia orange juice. Food Research 5:457. 25 Pederson, C.S. and H.G. Beattie. 1943. Buffering effect of fruit juices. Food Research 8:405. 28 Ryberg, R.E. and W. H. Cathcart. 1942. Staphyloccoci and salmonella control in foods. II. Effect of pure fruit fillings. Food Research 7:10. 29 Stephens, T.S., G. Saldana, H.E. Brown, and F.P. Griffiths. 1971. Stabilization of carreatment. Journal Food Science 36:36. 30 Tanner, F.W., P.R. Beamer and C.J. Rickher. 1940. Further studies on development of clostridium botulinum in refrigerated foods. Food Research 5:323. 31 Theriault, F.R. and C.R. Fellers. 1942. Effect of freezing and of canning in glass and in tin on available iron content of foods. Food Research 7:503. 32 Thomas, P. 1975. Effect of post-harvest temperature on quality, carotenoids and ascorbic acid content of Alphonso mangos on ripening. Journal Food Science 40:704. 33 Winkler, A.J. and M.A. Amerine. 1938. Color in California wines. II. Preliminary comparisons of certain factors influencing color. Food Research 3:439. 34 York, G.K., J.R. Heil, G.L. Marsh, A. Ansar, R.L. merson, T. Wolcott, and S. leonard. 1975. Thermobacteriology of canned whole peeled tomatoes. Journal Food Science 40:764.
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Updated: Sunday, March 30, 2008.
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