Variety traits
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.
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.
Vitis L. · Grapevine
Malus domestica (Suckow) Borkh. · Apple
Trifolium incarnatum L. · Crimson clover
Vitis L. · Grapevine
Rubus L. · Blackberry
Fragaria x ananassa Duchesne ex Rozier · Garden strawberry
Fragaria x ananassa Duchesne ex Rozier · Garden strawberry
Malus domestica (Suckow) Borkh. · Apple
Malus domestica (Suckow) Borkh. · Apple
Ribes uva-crispa L. · Gooseberry
Vitis vinifera L. · Common grape vine
Prunus avium (L.) L. · Sweet cherry
Pyrus communis L. · European pear
Vitis vinifera L. · Common grape vine
Rubus idaeus L. · Red raspberry
Malus domestica (Suckow) Borkh. · Apple
Vitis vinifera L. · Common grape vine
Rubus L. subg. Rubus · Blackberry
Rubus idaeus L. · Red raspberry
Ribes rubrum L. · Redcurrant
Vitis L. · Grapevine
Rubus L. · Blackberry
Malus domestica (Suckow) Borkh. · Apple
Vitis L. · Grapevine