pH of Fruits and Vegetables
Measuring pH of fruits and vegetables is important for various processing and canning industries. Fruits and vegetables are best enjoyed when they are fresh. Freshness also indicates maximum nutritional benefit. The pH information helps to ensure the shelf life and freshness of these products. Analysis includes pH determination in a whole, fresh cut, frozen, or canned fruit or vegetable.
Recording the pH of fruits and vegetables with a conventional pH sensor, which has a ceramic junction and a standard shaped glass membrane, poses various hindrances. The solid nature of fruits and vegetables makes it difficult for the electrode to pierce into the sample for direct pH determination. Moreover, interaction of a solid sample with the reference electrolyte is restricted in a ceramic junction based pH sensor and the junctions can easily clog leading to inaccurate and sluggish results.
Read this application note to know which sensor would be appropriate for measuring pH of fruits and vegetables.