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Variety traits

Acidity of apple fruit

Malus domestica (Suckow) Borkh.

The acidity of apple fruit is determined by the content of organic acids, predominantly L-malic acid, and is a key indicator of flavor quality, storability, and optimal harvest timing.

In the reference 202 varieties crop Apple, where this is mentioned in the description.

Titratable acidity is measured as a percentage of the fresh fruit mass. The organic acid content in apples ranges from 0.08% to 2.0%. Dessert varieties are characterized by a low acidity level in the range of 0.2–0.3%, whereas varieties with high acid content can reach levels of 1.0–1.2% and higher.

Acid content is a labile biochemical indicator that decreases during storage due to natural oxidative processes. Along with the sugar-acid ratio, acidity is used to assess fruit maturity and resistance to spoilage microflora due to the bactericidal properties of organic acids.

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.

DURA

Active

Malus domestica (Suckow) Borkh. · Apple

ES
2 records

Malus domestica (Suckow) Borkh. · Apple

SI
2 records

Benoni

Active

Malus domestica (Suckow) Borkh. · Apple

NL
5 records

Malus domestica (Suckow) Borkh. · Apple

FR
2 records

Malus domestica (Suckow) Borkh. · Apple

ES
2 records

CELSO

Active

Malus domestica (Suckow) Borkh. · Apple

ES
2 records

Bramley

Active

Malus domestica (Suckow) Borkh. · Apple

NL
2 records

Cezar

Active

Malus domestica (Suckow) Borkh. · Apple

RO
2 records

Malus domestica (Suckow) Borkh. · Apple

FR
2 records

Malus domestica (Suckow) Borkh. · Apple

CZ
4 records

Malus domestica (Suckow) Borkh. · Apple

2 records

VIZMA

Application submitted

Malus domestica (Suckow) Borkh. · Apple

APP Darzkopibas instituts

LV
1 record

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