Methods and conditions for determining the pH and acidity of foods are also summarized in 21 CFR 114.90. Methodology for pH is generally available from pH meter and electrode manufacturers.
Considerable variation exists between varieties, condition of growing and processing methods, etc.
Data is presented for the edible portion of foods in their normal and natural state, unless otherwise designated. We solicit your input to this matter. This list will be updated when new information is available. Bridges, M. A., and Mattice, M.R. 1939. Warren L. Landry and et al.