Variety traits

Peach fruit acidity

Prunus persica (L.) Batsch

Acidity is a key biochemical indicator of peach fruit quality, determining its flavor characteristics and suitability for processing. The value is calculated as malic acid equivalent.

In the reference 116 varieties crop Peach, where this is mentioned in the description.

The titratable acidity of peach fruit typically ranges from 0.24% to 1.39%. In agronomic practice, values of 0.6% to 0.7% and above are classified as elevated or high. Since malic acid is the primary organic acid in the fruit, concentration calculations are performed in terms of this acid.

The flavor quality of the fruit is determined by the sugar-acid ratio, which is the ratio of sugar content to titratable acidity. During the ripening process, the acidity level in the fruit consistently decreases, while the sugar content increases. The level of this indicator is a varietal trait, although it significantly depends on weather conditions, the choice of rootstock, and the agrotechnical practices employed.

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

Sources8

Varieties of Peach 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.