Variety traits

Plum fruit acidity

Prunus domestica L.

The acidity of Prunus domestica fruit is characterized by a titratable acidity ranging from 1.2% to 3.4% and an active acidity (pH) of 3.1–3.7. These indicators determine flavor quality, suitability for industrial processing, and fruit resistance to microorganisms during storage.

In the reference 13 varieties crop European plum, where this is mentioned in the description.

To evaluate plum fruits, titratable acidity, reflecting the total organic acid content, and active acidity, which determines the actual pH level, are used. During the ripening and storage process, acid content typically decreases by a factor of 1.5–2, which influences harvest timing and storage regimes, as higher acidity reduces the likelihood of spoilage by microorganisms.

The flavor profile of plums is determined by the balance of sugars and acids. Technological requirements for the fruits vary depending on the intended use: for prune production, cultivars with an acid content of no more than 1% are preferred, whereas for the preparation of jams and purees, a balance of acids and pectin substances is important.

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

Sources8

Varieties of European plum 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.