Acidity and sweetness in apple and pear

@article{Visser2004AcidityAS,
  title={Acidity and sweetness in apple and pear},
  author={Trudy A. Visser and Adriaan Anton Schaap and D. P. de Vries},
  journal={Euphytica},
  year={2004},
  volume={17},
  pages={153-167}
}
SummarySweetness and acidity in apple and pear inherit independently and can be organoleptically evaluated separately, but less accurately in pear than in apple. For breeding purposes an analysis of fruits for acidity and sweetness with pH indicator paper and a hand refractometer is to be prefered to the organoleptic method.In apple, the acidity-decreasing with time-of the unripe fruit was already strongly indicative of that of the eating-ripe fruit; sugar-increasing with time-not before the… 
Towards Understanding the Genetic Basis of Apple Acidity
Fruit acidity greatly affects overall eating quality and flavor. The major organic acid in mature apple fruit is malic acid although citric, quinic and other acids are also detectable. Because of its
The nature and inheritance of sweetness and acidity in the cultivated apple
TLDR
The study of a number of progenies shows that sweetness and sourness are inherited independently and the approximate range of variation can be predicted from the sugar and acid concentrations found in the parents.
Pome Fruit Juices
Apple and pear are the two major commercial importance pome fruits that are grown in most temperate regions of the world. Apples (Malus domestica) have a strong antioxidant activity, which is mainly
Chemical Composition of the Fruits of Several Apple Cultivars Growth as Biological Crop
To obtain a better quality of fruits and to adapt to the requirements of consumers needs, the researchers regard the content of fruits attentively, especially the content of sugar, vitamins and
The influence of addition of cranberrybush juice to pear juice on chemical composition and antioxidant properties
TLDR
Taking into account the analysis of the interaction between juices, the most active was the PC2 juice, which differed significantly in the content of bioactive compounds, the highest content of phenolic compounds being observed for PC5.
Key Descriptors for Sugars and Acids to Evaluate Vitis sylvestris Grapevines
Sugars and organic acids in grape berries are crucial quality traits to evaluate the market use and consumer’s preference. The composition of glucose, fructose, sucrose, tartaric, malic and citric
Malus sieversii: the origin, flavonoid synthesis mechanism, and breeding of red-skinned and red-fleshed apples
TLDR
This study highlights a valuable pattern of horticultural crop breeding using wild germplasm resources and considers how M. sieversii could be used to create new varieties of tasty red-skinned and red-fleshed apples, enriched with beneficial metabolites.
Physicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices
Summary In this study, were compared and characterised some of the physicochemical quality parameters as yield, turbidity and its stability of turbidity, viscosity, colour, dry matter, total
...
...

References

SHOWING 1-9 OF 9 REFERENCES
Determination of sugar and acid content in apple
TLDR
With the pH determination in deep-frozen leaves the results depend largely on the duration of freezing and the time interval between thawing and pH measurement.
An experiment in breeding apples
Physiologische Probleme im Obstbau Deutsche Akademie Landwirtschaft Berlin
  • Tagungsberichte nr
  • 1960
Apple juice experiments at Balsgard (Swedish with English summary
  • Comm . Balsgard Fruit breeding Inst. nr
  • 1958
How acid is an apple (Swedish with English summary
  • Comm . Balsgard Fruit breeding Inst . nrs
  • 1962