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Variety traits

Raspberry fruit acidity

Rubus idaeus L.

A biochemical quality indicator of berries, defined as titratable acidity expressed as malic acid. The acid content in raspberry fruits is genetically determined and typically ranges from 1.2% to 2.5%.

In the reference 7 varieties crop Red raspberry, where this is mentioned in the description.

Titratable acidity is the primary criterion for assessing the flavor characteristics of raspberries, determined by neutralizing acids with an alkali. The measurement results are expressed as a percentage and are calculated predominantly based on malic acid, which is the dominant acid in the berries. Values within the range of 1.2–1.5% are characteristic of cultivars with a mild dessert flavor, whereas figures of 2.0–2.5% correspond to a more pronounced acidity.

Flavor quality is shaped by the balance of sugars and acids, which is evaluated using the sugar-acid ratio. Acid accumulation depends on varietal characteristics, as well as on light and temperature conditions during the ripening period. Furthermore, soil conditions, including an optimal pH range of 5.5 to 6.5, have a direct impact on the biochemical composition of the berries and the intensity of their flavor.

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

Sources8

Varieties of Red raspberry 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.