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Variety traits

Fruit acidity

Fruit acidity is a biological trait of a variety that determines taste quality, suitability for processing, and resistance to spoilage. It is assessed via the total concentration of all acids contained in the fruit.

Mentioned in descriptions 10 508 varieties reference book.

Fruit acidity is a biochemical quality indicator reflecting the sugar-acid ratio, which shapes the taste of the produce. This parameter determines the suitability of fruits for fresh consumption or industrial processing and also influences storage life, as an increased acidity level inhibits the development of pathogenic microorganisms.

For objective evaluation, the titratable acidity index is used, representing the total concentration of free acids and their salts. In laboratory conditions, this parameter is determined by the titration method using alkaline solutions until a fixed pH level is reached. The measurement results are expressed in grams per 100 grams of product or as a percentage.

In official variety testing, acidity is evaluated as one of the key quality indicators, often in combination with sugar content via the sugar-acid ratio. The final values of the trait depend on the crop species, although they are also influenced by the maturity stage of the fruits, growing conditions, and the mineral nutrition regime of the plants.

Sources10

Breakdown by crop

Grape acidity 1 160 Grape acidity 507 Acidity of apple fruit 202 Peach fruit acidity 116 Tomato Fruit Acidity 116 Blueberry fruit acidity 52 Acidity of sweet cherry fruit 32 Olive Fruit Acidity 32 Fruit Acidity — Garden Strawberry 32 Apricot fruit acidity 21 Lemon Fruit Acidity 20 Acidity of Mandarin Fruits 18 Fruit acidity — Sour cherry 17 Citrus fruit acidity 16 Orange Fruit Acidity 16 Blackberry Fruit Acidity 15 Plum fruit acidity 13 Fruit acidity — Japanese plum 13 Pear fruit acidity 12 Acidity of oat grains 9 Tomato Fruit Acidity 8 Acidity of Apple Fruit 7 Raspberry fruit acidity 7 Acidity of kiwifruit 6

Found in these crops

Grapevine 1 163 Common grape vine 507 Apple 505 Bigleaf hydrangea 301 Tomato 238 Peach 194 European pear 127 Sweet cherry 122 Garden strawberry 86 Highbush blueberry 77 Apricot 58 European plum 48

Varieties that feature this in their description

Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.

LISELUNDKRIKON

Active

Prunus domestica L. subsp. insititia (L.) C. K. Schneid. · Damson

1 record

LADOLIA

Active

Olea europaea L. · Olive

1 record

NATZUMIKAN

Active

Citrus x paradisi Macfad. · Grapefruit

2 records

LECTIEROVA

Active

Pyrus communis L. · European pear

1 record

Kiowa

Active

Rubus idaeus L. x Rubus subg. Eubatus Focke

2 records

Katy

Active

Malus domestica (Suckow) Borkh. · Apple

1 record

KARYSTINO

Active

Citrus x limon (L.) Osbeck · Lemon

1 record

Karnjuka

Active

Prunus avium (L.) L. · Sweet cherry

2 records

NUBIANA

Active

Prunus domestica L. · European plum

1 record

RIVAL

Active

Prunus armeniaca L. · Apricot

1 record

Kondo

Active

Pyrus communis L. · European pear

1 record

RISOMMA

Active

Prunus armeniaca L. · Apricot

1 record

Nova Easygro

Active

Malus domestica (Suckow) Borkh. · Apple

1 record

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