Variety traits

Blueberry fruit acidity

Vaccinium corymbosum L.

Blueberry fruit acidity is a biochemical quality indicator that determines a cultivar's flavor profile through the content of organic acids expressed as citric acid equivalents.

In the reference 52 varieties crop Highbush blueberry, where this is mentioned in the description.

To assess blueberry fruit quality, a titratable acidity index is used, which is measured by titrating an aqueous extract with an alkali solution. The content of organic acids in the fruits is expressed as a percentage in terms of citric acid, as it is the primary component in berries of this species.

Typical values for titratable acidity in blueberry fruits range from 3.5% to 11.6% of dry matter. This trait is a genetically determined varietal characteristic and, in combination with sugar content, shapes the crop's flavor qualities, determining its suitability for the fresh market or industrial processing.

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

Sources6

Varieties of Highbush blueberry 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.