Variety traits

Acidity of kiwifruit

Actinidia chinensis Planch.

Kiwifruit acidity is a key indicator of flavor profile and technological suitability, reflecting the total organic acid content. The crop is characterized by a titratable acidity range of 0.85 to 2.49%.

In the reference 6 varieties crop Kiwifruit, where this is mentioned in the description.

For kiwifruit, the titratable acidity index reflects the total content of organic acids, primarily citric, malic, tartaric, and succinic acids, as well as their acid salts. The values of this parameter under subtropical conditions vary within the range of 0.85–2.49%.

Flavor evaluation of the fruit is conducted using the sugar-acid ratio, which represents the relationship between sugar content and organic acids. Optimal values of this index for kiwifruit at the harvest maturity stage are 3.8–4.6, which ensures a balanced sweet-and-sour taste.

Acid content is an important varietal trait that influences harvest timing and the suitability of the yield for fresh consumption or industrial processing. A high level of acidity contributes to fruit preservation by inhibiting the development of decay-causing microflora.

General information about the subject — on the page Fruit acidity.

Sources7

Varieties of Kiwifruit mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.