7 Facts on Ph Of Banana : Types, Factors And Reasons

What is the pH of a Banana?

The pH of a banana typically ranges from 4.5 to 5.2, making it slightly acidic. However, the pH may vary depending on the ripeness and variety of the banana.

What is the pH level of different types of bananas?

The pH level of different types of bananas can vary slightly, but they generally fall within the same range of acidity. For instance,

Type of Banana pH Level
Cavendish5.06
Gros Michel4.39
Lady Finger4.70
Red Banana4.50 to 4.70
Burro Banana4.50 to 5.20
Plantain4.25 to 5.20

Why is pH different for different varieties of bananas?

The pH level of bananas varies depending on the variety and ripeness. Bananas are generally slightly acidic fruits with a pH level ranging from 4.5 to 5.5. Ripening can also affect the pH level, with the fruit becoming less acidic and more alkaline as it ripens.

What is the pH of different byproducts of Banana?

The pH of different byproducts of bananas are

Byproducts of Banana pH Level
Banana pulp4.5 to 5.5
Banana peel5.5 to 6.5
Banana vinegar2.4 to 4.2
Banana wine3.5 to 4.5
Banana powder5.0 to 6.5

Why is the pH of a cooked banana lower than a fresh banana?

Cooking releases acids and reduces the water content of bananas, resulting in a lower pH level than fresh bananas. The breakdown of organic compounds during cooking contributes to the alteration of the banana’s chemical composition.

Factors Affecting the pH of Banana

The pH of a banana is affected by several factors, including its ripeness, the type of banana, and the storage conditions.

  1. Ripeness: As a banana ripens, its pH decreases. This is because as the banana ripens, it produces more ethylene gas, which in turn increases the concentration of acids in the fruit, lowering the pH.
  2. Type of banana: Different types of bananas have different pH levels. For example, plantains tend to have a higher pH than sweet bananas.
  3. Storage conditions: The pH of bananas can also change depending on how they are stored. If bananas are stored in a cool and dry place, their pH remains stable. However, if they are stored in warm and humid conditions, their pH may decrease due to increased bacterial activity.
  4. Processing: The pH of bananas can also be affected by processing methods such as freezing or canning. These methods can alter the pH of the fruit due to changes in the chemical composition caused by temperature changes.
  5. Soil and growing conditions: The pH of the soil in which bananas are grown can affect their pH. Bananas grown in soil with a higher pH tend to have a higher pH value.

What is the pH level of different types of fruits?

The pH of different types of fruits are:

FruitspH Value
Mango≈ 4.8
Papaya≈ 5.9
Apple≈ 4
Guava ≈ 5.2
Pineapple≈ 3.5

About the author

I am Leena Raswant, a chemistry postgraduate. I thrive on challenges and continually specified goals. I aim to learn, unlearn, relearn and spread my knowledge in the best possible ways.

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