Résumé:
Our study was carried out with the aim of evaluating the pH of their diet and the shelf life of two
varieties of plants: vegetables and fruits. We studied the variations in pH and the effect of
packaging under different temperatures: + 4 ° C (refrigeration temperature), 25 ° C (room
temperature) and at 30 ° C (oven) for a week (at fresh). The results obtained showed the
conformity of the initial pH values of the samples (carrot, tomato, banana and apple) with the
standards of physicochemical assays. A slight difference in pH was recorded in the present study
(5.88 for carrots; 4.20 for tomatoes; 5.37 for bananas and 4.5 for apples) at 25 ° C without
packaging. Regarding the packaged samples, the pH values were in the order of (5.76 and 5.70;
4.20 and 4.31; 5.09 and 5.05; 4.80 and 4.40) at 25 ° C for wrappers by cellophane and aluminum
foil respectively.
The evolution of the pH varies between 4,06 and 6,49 for samples (with and without packaging)
at 4°C and from (5,87-4,85) at 30°Cfor packed samples . these pH values vary between 3,64 and
4,73 for samples ( wrapped and unpacked ) at 30°C.
