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
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR
Vitis L. · Grapevine
INCONNU (FR)
Prunus persica (L.) Batsch · Peach
PSB Producción Vegetal S.L
Prunus salicina Lindl. · Japanese plum
PSB Producción Vegetal S.L
Prunus persica (L.) Batsch · Peach
PSB Producción Vegetal S.L
Prunus persica (L.) Batsch · Peach
PSB Producción Vegetal S.L
Ribes uva-crispa L. · Gooseberry
Shestopal Halyna Serhiivna, Kopan Volodymyr Pavlovych, Kopan` Kira Mykolaivna,
Vitis vinifera L. · Common grape vine
Naumenko Mykola Pavlovych, Kutal`ova Tetiana Serhiivna, Chebanenko IEvheniia Pavlivna,
Prunus persica (L.) Batsch · Peach
Floyd Zaiger (US)
Lotus corniculatus L. · Bird's-foot trefoil
Biofactor Ltd. (BG)
Citrus junos Sieb ex Tanaka · Yuzu
INCONNU (FR)
Rheum rhabarbarum L. · Rhubarb
PlantiCo Hodowla i Nasiennictwo Ogrodnicze Golebiew sp. z o.o.
Prunus cerasus L. · Sour cherry
Instytut Sadownictwa i Kwiaciarstwa im. Szczepana Pieniążka
Hordeum vulgare L. · Barley
Cebeco Handelsraad (NL)
Rubus idaeus L. · Red raspberry
Dmytriiev Volodymyr Ihorovych
Triticum turgidum L. subsp. dicoccum (Schrank ex Schübl.) Thell. · Emmer
PROMETEO SRL
Nicotiana tabacum L. · Tobacco
Instytut Uprawy Nawożenia i Gleboznawstwa Państwowy Instytut Badawczy
Pyrus communis L. · European pear
Krasulia Tetiana Ivanivna, Tolstolik Liudmyla Mykolaivna, Maksymova Iryna Mykolaivna,
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Vitis vinifera L. · Common grape vine
INCONNU (FR)
Petunia x hybrida hort. ex E. Vilm. · Garden petunia
KIRIN BREWERY CO LTD
Vitis L. · Grapevine
INCONNU (FR)
Malus domestica (Suckow) Borkh. · Apple
APP Darzkopibas instituts