Acidity and sweetness in apple and pear

  title={Acidity and sweetness in apple and pear},
  author={Trudy A. Visser and Adriaan Anton Schaap and D. P. de Vries},
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… 
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Determination of sugar and acid content in apple
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