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.
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.