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
Vitis vinifera L. · Common grape vine
Prunus domestica L. · European plum
Malus domestica (Suckow) Borkh. · Apple
Prunus persica (L.) Batsch · Peach
Vaccinium corymbosum L. · Highbush blueberry
Vitis vinifera L. · Common grape vine
Pyrus communis L. · European pear
Prunus avium (L.) L. · Sweet cherry
Solanum lycopersicum L. · Tomato
Prunus persica (L.) Batsch · Peach
Pyrus pyrifolia (Burm. f.) Nakai · Japanese pear
Pyrus communis L. · European pear
Prunus avium (L.) L. · Sweet cherry
Vitis vinifera L. · Common grape vine
Malus domestica (Suckow) Borkh. · Apple
Hordeum vulgare L. · Barley
Vitis L. · Grapevine
Malus domestica (Suckow) Borkh. · Apple
Vitis L. · Grapevine
Prunus avium (L.) L. · Sweet cherry
Prunus salicina Lindl. · Japanese plum
Prunus persica (L.) Batsch · Peach
Ribes rubrum L. · Redcurrant