The Importance of pH in Plant Foods

Hannah: pH affects the breakdown of chemicals that kind of glue plant foods together. acid low pH will inhibit the breakdown of pectin, which is one of the reasons that we use pectin in like sour fruit preserves and such. What you end up getting with potatoes, for example, is cell sloughing, I believe is the technical term for it. But they, the cells with themselves will remain more intact and spill less starch into the solution.