Table of Contents
What is the pH of Apple?
The pH of an apple relies on the kind of apple and its ripeness. Substantially, an apple’s pH lies between 3 and 5, indicating that it is acidic in nature. The acidity of apples is primarily due to the presence of malic acid.
Different kinds of Apple’s pH
The pH of different kinds of apples are mentioned below.
|Type of Apple
Why is pH different for different apple variants?
The pH of apples differs for different apple variants because of the presence of a distinct amount of malic acid inside them. Additionally, ripeness can also affect the pH of an apple. A ripened apple produces more sugar, thereby decreasing the apple’s pH.
Why do different colour apples have different pHs?/ Why is the pH of green apples lower than red apples?
The pH of green apples is lower than that of red apples because green apples contain more malic acid. Further, more acid contributes to lower pH levels.
The pH of different byproducts of Apple
The pH value of the apple and its byproducts are mentioned below.
|Byproducts of Apple
|3 to 5
|3.5 to 4
|Apple baked with sugar
|3.2 to 3.55
|3.35 to 4
|3.1 to 3.6
Why is the pH of cooked apples lower than fresh apples?
The pH of cooked apples is lower than fresh apples because malic acid breaks down into supplemental acids counting lactic acid. The increase in acid further corresponds to a lower pH value.
pH Value of Different Fruits
The pH values of different fruits are mentioned below.
Factors affecting the pH of Apple
There are multiple factors that affect the pH of apples. A few of them are mentioned below.
- Type of Apple: Distinct types of apples have a distinct range of pH levels. For example, the pH of granny smith is 3, whereas the pH of sky spur is 4.8.
- Soil: The acidity or alkalinity of soil determines the pH of the apple. An acidic soil produces apples of lower pH value. In contrast, alkaline soil has apples of more pH value.
- Atmospheric Conditions: The atmospheric conditions influence the pH of an apple. Hot weather yields apples of higher pH value, whereas cold weather yields apples of lower pH value.
- Storage: The storage conditions may alter the pH level of apples to a great extent. Exposure to air, light and heat may increase or decrease the pH level of apples.
- Blend: Blending apples with acidic items lower the pH level of the apple. In contrast, blending apples with alkaline food items increases the pH level of the apple.
How can we Increase the pH level of Apple?
We can increase the pH level of apples by following the methods given below.
- Mixing with an alkaline substance: Mixing apples with alkaline substances like sodium bicarbonate (baking soda) or calcium carbonate increases the pH level of apples.
- Blending apples with alkaline fruits (higher pH fruits): Blending apples with alkaline fruits like bananas or dates increases the pH level of apples. It is primarily used in making milkshakes, smoothies and fruit salads.
- Use Apple from Hot Regions: Apples grown in hot regions have more pH value, i.e., less acidic.
How can we Decrease the pH level of Apple?
We can decrease the pH level of apples by following the methods given below.
- Mixing with an acidic substance: Mixing apples with acidic substances like lemon juice or vinegar decreases the pH level of apples.
- Blending apples with acidic fruits (lower pH fruits): Blending apples with acidic fruits like grapes, pineapples and other citrus fruits decreases the pH level of apples.
- Use Apple from Cold Regions: Apples grown in cold regions has lower pH value, i.e. are more acidic.