Organoleptic quality indicators of apple fruits, evaluated on a 5-point scale based on the sugar-acid index (SAI) and the intensity of aromatic compounds.
In the reference
1 372
varieties
crop Apple,
where this is mentioned in the description.
To evaluate the taste qualities of apple fruits, a tasting scale of up to 5 points is used, where values of 4.5–5.0 correspond to a dessert level. An objective indicator is the sugar-acid index, which represents the ratio of sugars to titratable acids; the most harmonious taste is achieved at index values from 15 to 25.
The realization of the varietal potential for taste is limited by growing conditions, sunlight availability, and mineral nutrition management, especially nitrogen-potassium fertilizers. The correct harvest timing plays an important role, as the processes of ripening and starch breakdown directly affect the final sugar-to-acid ratio during the consumption period.
General information about the subject — on the page
Taste and aroma.
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.
Prof. Dr. Manfred Fischer / Heinz Murawski + im Institut für Obstforschung Dresden-Pillnitz / Dr. Johann Schmadlak / Prof. Dr. Christa Fischer / Dr. Barbara Dathe