Fig. 1 : Vegetable pH & PPM Requirement Table :
Name | pH | PPM | eC |
---|---|---|---|
Ampalaya (Bitter Gourd) | 6.4-6.7 | 1190-1750 | 2.38-3.5 |
Asparagus | 6.0-6.8 | 1400-2800 | 2-4 |
Basil | 5.5-6.5 | 700-1120 | 1.0-1.6 |
Beans | 6.0-6.5 | N/A | N/A |
Broccoli | 6.0-6.5 | 1960-2450 | 2.8-3.5 |
Cabbage | 6.5-7.0 | 1750-2100 | 2.5-3.0 |
Capsicum | 6.0-7.5 | 1260-1540 | 1.8-2.2 |
Cauliflower | 6.0-7.0 | 1050-1400 | 0.5-2.0 |
Celery | 6.0-7.0 | 1260-1680 | 1.8- 2.4 |
Cucumber | 5.8-6.0 | 1190-1750 | 1.7-2.5 |
Eggplant | 5.5-6.5 | 1750-2450 | 2.5-3.5 |
Kangkong | 5.5-6.0 | 600-1200 | 1.2 to 2.4 |
Leeks | 6.5-7.0 | 980-1260 | 1.4-1.8 |
Lettuce | 5.5-6.5 | 560-840 | 0.8-1.2 |
Melon | 5.5-6.0 | 1400-1750 | 2.0-2.5 |
Mustasa (Mustard Greens) | 5.5-6.5 | 600-1200 | 1.2 to 2.4 |
Okra | 6.5 | 1400-1680 | 2.0-2.4 |
Onions | 6.0-6.7 | 980-1260 | 1.4-1.8 |
Pak-choi / Bok-choi | 7.0 | 1050-1400 | 1.5-2.0 |
Peppers (Bell peppers, Green Chili) | 5.8-6.3 | 1400-2100 | 2.0-3.0 |
Peppers (Super hot) | 6.0-6.5 | 2100-2450 | 3.0-3.5 |
Petchay | 5.5-6.5 | 600-1200 | 1.2 to 2.4 |
Pumpkin | 5.5-7.5 | 1260-1680 | 1.8-2.4 |
Strawberry | 5.5-6.0 | 800-1,200 | 1.6-2 |
Tomato | 5.5-6.5 | 1400-3500 | 2.0-5.0 |
Watermelon | 5.8 | 1050-1680 | 1.5-2.4 |
Zucchini | 5.8 | 1260-1680 | 1.8-2.4 |
Terminologies :
- pH = potential of hydrogen, it is a scale used to specify the acidity or alkalinity(basicity) of an aqueous compound.
- TDS = Total Dissolved Solids, it is a measurement of the dissolved content of all inorganic and organic substances .
- PPM = Parts Per Million, milligrams per liter (mg/L)
- EC = Electrical Conductivity, it is the measurement of the amount of electrical current a material can carry or it's ability to carry a current