Variety traits

Sugar content in apples

Malus domestica (Suckow) Borkh.

Sugar content in apples is a fruit quality indicator reflecting sugar concentration, which determines flavor profile, optimal harvest timing, and storage potential of the crop.

In the reference 145 varieties crop Apple, where this is mentioned in the description.

To assess sugar content, the refractometric method is used to measure the proportion of soluble solids in degrees Brix, as well as laboratory titration methods. An important quality criterion is the sugar-acid ratio, which represents the ratio of sugars to titratable acidity: for dessert varieties, it ranges from 20–34, while for sweet varieties, it exceeds 35. The absolute sugar content varies from 8–9% in temperate regions to 10–11% or higher in southern regions, with varieties showing 13–14% considered high-sugar.

This indicator serves as a key marker for harvest maturity alongside flesh firmness and the iodine-starch test. Sugar content depends on the genetic characteristics of the variety, agricultural practices, including nitrogen nutrition, and climatic conditions. Excessive nitrogen fertilization can disrupt sugar metabolism, while insufficient light or excessive irrigation may lower sugar concentration, negatively impacting the taste and shelf life of the apples.

General information about the subject — on the page Sugar content.

Sources8

Varieties of Apple 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.

Muscadet petit de l'Orne

Active

Malus domestica (Suckow) Borkh. · Apple

Domaine Public (FR)

2 records

Benitsurugi

Active

Malus domestica (Suckow) Borkh. · Apple

Shigeki Moriya^^^Kazuyuki Abe^^^Kazuma Okada^^^Taku Shimizu^^^Hiroshi Iwanami^^^Nobuhiro Kotoda^^^Takashi Haji^^^Sae Takahashi^^^Takashi Baba^^^Yutaka Sawamura^^^Yuki Moriya^^^Hirohisa Nesumi^^^Ayato Hori

2 records