The objective of this work is to assess the quality of fruits and vegetables in the Kenitra city, in order to ensure healthy nutrition. All of this work was carried out at the level of the Laboratory of Natural Resources and Sustainable Development, from April the first until the end of July. In water, the pH and acidity at the level of the laboratory by which we obtained our results, Most of these foods are acidic with a pH between 2.76 -6.9 and an acidity between 0.5 and 4, 02 g / l. And from these results we observe when the hydrogen potential increases the acidity is decreased. Regarding water activity of these foods allowing to notice that the temperature decreases when increasing temperature or vice versa.

Index Terms- Acidity, Fruits, Vegetables, Content, Nutrition, temperature.