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Variety traits

Acidity of sweet cherry fruit

Prunus avium (L.) L.

The main quality indicator for sweet cherries is titratable acidity, expressed as a percentage in terms of malic acid. The level of acid content determines the flavor balance and sensory evaluation of the fruit.

In the reference 32 varieties crop Sweet cherry, where this is mentioned in the description.

To determine the acidity of sweet cherries, the titration method with an alkali solution is used, with the result recalculated for malic acid (coefficient 0.0067). Measurements are carried out using visual or potentiometric methods, and acid content is expressed as a percentage.

The range of titratable acids in sweet cherry cultivars varies from 0.40% to 1.14%. Values below 0.5% provide a mild flavor, while values above 0.8% give the fruit a distinct tartness. Acidity is a varietal trait and is critically important for calculating the sugar-acid index during breeding.

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

Sources8

Varieties of Sweet cherry mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

DI GIARDINO

Active

Prunus avium (L.) L. · Sweet cherry

1 record

Wils Tidiga

Withdrawn

Prunus avium (L.) L. · Sweet cherry

SE
1 record

VIPAUKA

Active

Prunus avium (L.) L. · Sweet cherry

1 record

MERMAT

Active

Prunus avium (L.) L. · Sweet cherry

1 record

PISTOIESE

Active

Prunus avium (L.) L. · Sweet cherry

1 record

POKELCA

Active

Prunus avium (L.) L. · Sweet cherry

1 record

Ulster 84

Active

Prunus avium (L.) L. · Sweet cherry

1 record

MAJSKA_RANA

Active

Prunus avium (L.) L. · Sweet cherry

1 record