Variety traits

Acidity of Rhubarb

Rheum rhabarbarum L.

The acidity of rhubarb petioles is determined by the concentration of organic acids, which influence the taste quality and safety of the product. The optimal pH range is considered to be 3.1–3.2, with a total titratable acidity ranging from 0.93% to 2.73%.

In the reference 5 varieties crop Rhubarb, where this is mentioned in the description.

Rhubarb petioles are characterized by pH values in the range of 3.1–3.2, with total titratable acidity varying from 0.93% to 2.73%. The sugar-acid index, which accounts for the ratio of sugars to acids, serves as the primary indicator of flavor balance. Varieties with red-colored petioles generally contain fewer acids and possess a milder taste compared to green-petioled varieties.

The composition of acids changes depending on the age of the plant. In young petioles, malic and citric acids predominate, creating a pleasant flavor profile. As the plant ages, the content of these acids decreases; however, there is a dangerous accumulation of oxalic acid, which degrades organoleptic properties and increases the oxalate content. This makes adherence to harvest timelines critical for obtaining safe and high-quality raw material.

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

Sources8

Varieties of Rhubarb 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.