Variety traits

Apricot fruit acidity

Prunus armeniaca L.

An important biochemical indicator of apricot quality that determines flavor characteristics and suitability for processing. It is expressed as the content of organic acids, primarily malic and citric, as a percentage of fruit weight.

In the reference 21 varieties crop Apricot, where this is mentioned in the description.

The organic acid content in apricot fruits varies from 0.82% to 2.40%, with values in the range of 1.4–2.0% being typical for most varieties. To evaluate the flavor profile, a sugar-acid index is used, where values around 4.7 correspond to sour fruits, and those above 8.1 to sweet-and-sour.

Acidity is genetically determined and serves as a key criterion for breeding. This trait influences the flavor depth and technological properties of the raw material, which are valued in the canning industry. During fruit storage, acid levels tend to decrease, dropping by an average of 10%.

General information about the subject — on the page Fruit acidity.

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Prunus armeniaca L. · Apricot

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