Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

Table 1

pH values of selected vegetables.

Vegetable	pH
Rhubarb	3.1–3.4
Tomatoes	3.9–4.5
Eggplant	4.7–5.7
Cauliflower	4.9–5.5
Potatoes	5.0–6.0
Cabbage	5.2–6.3
Broccoli	5.2–6.5
Artichoke	5.38–6.89
Asparagus	5.5–5.8
Celery	5.5–6.0
Pumpkin	5.5–7.5
Cucumber	5.6
Endive	5.8
Bean	6.0
Parsnip	6.0
Zucchini	6.0
Coriander leaf	6.0–6.25
Lettuce	6.0–6.4
Beets	6.0–6.5
Turnip	6.0–6.5
Jalapeno pepper	6.0–6.6
Onion	6.0–6.7
Spinach	6.0–7.0
Radish	6.0–7.0
Peas	6.0–7.0
Carrot	6.3
Okra	6.5
Brussels sprout	6.5
Leek	6.5–7.0

Data from [4, 18, 42, 82, 83, 180, 181].