Variety traits

Acidity of Apple Fruit

Malus Mill.

An indicator of the chemical composition of apple fruit reflecting the content of organic acids (predominantly malic), which determines taste qualities and the intended use of the harvest.

In the reference 7 varieties crop Apple, where this is mentioned in the description.

To evaluate fruit, titratable acidity is used, expressed as a percentage per 100 g of fresh weight. Malic acid accounts for about 75% of the organic acids in apples; citric and succinic acids are also present. In breeding, a scale is adopted ranging from a very low level (up to 0.3%) to a very high level (over 1.1%).

Taste qualities are determined by the sugar-acid index (SAI), where a harmonious flavor is achieved at values from 13–15 to 25–27. This indicator is labile and depends on growing conditions: as one moves from south to north, the acid content in the fruit of the same variety usually increases.

During fruit storage, acidity gradually decreases as malic acid is consumed in respiration processes. Due to the variability of the trait, titratable acidity is less reliable for determining technical maturity than indicators of flesh firmness or soluble solids content.

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

Sources8

Varieties of Apple 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.