what is the effect of pH on fruits and vegetables' quality ?
Most plants have adapted to a pH of between 6 and 7.5 which ranges from weakly acidic to weakly alkaline. Therefore, certain plants can only be grown in certain soils with a particular pH. Anything out of the optimal range can cause the plants to do poorly. Most nutrient deficiences can be avoided if plants are grown in soils with pH ranging from 5.5 to 6.5 if organic matter, or humus is available. Macronutrient and micronutrient availability is affected by soil pH. These nutrients are needed for growth and are incorporated into plant tissues.In terms of extending shelf life of fresh fruit, while inhibiting the growth of microorganisms, a pH value to 2.5-5.5 increases how long these products can last. For vegetables, a pH in the 4.6-6.4 range is optimal for extending shelf life.