Malic acid is found in apples and other fruits. It is also used as a preservative in many foods and drinks. Citric acid is found in citrus fruits such as lemons, limes, and oranges. The most common acids found in fruits and juices are citric acid, malic acid, and tartaric acid. The acidity of a fruit or juice is determined by the type of acids it contains. For example, grapefruit juice has a pH of 3.3-4.0, while lemon juice has a pH of 2.0-2.6. Most fruits and juices have a pH level that falls below 7, making them acidic. The acidity or alkalinity of a substance is measured on a pH scale, with 0 being the most acidic, 14 being the most alkaline, and 7 being neutral. of Ontario, Report for 1966: 110–113.Fruit and juices are typically considered to be acidic, however, their pH levels can vary. Die organischen Säuren und Aminosäuren der Fruchtsäfte. Organic acid metabolism in cider and perry fermentations, I. How acid is an apple (Swedish with English summary). Physiologische Probleme im Obstbau Deutsche Akademie Landwirtschaft Berlin, Tagungsberichte nr. On the inheritance of acidity in cultivated apples. Apple juice experiments at Balsgård (Swedish with English summary). Verlag Paul Parey, Berlin-Hamburg, Band 9: 83–85. The vitamin C-content of apples and its relation to human welfare. Genetical studies in cultivated apples J. Determination of sugar and acid content in apple. Onze waarnemingen stemmen in het algemeen niet overeen met de theorie die zegt dat laag-zuur bij appel bepaald wordt door één recessief gen.ĭe relatie tussen de pH van bladsap en vruchtsap bij appel kan een mogelijkheid voor de voor-selectie bieden.ĭe Bruyn J. Het gemiddelde zuur-en suikergehalte van appel-en peerpopulaties wordt significant bepaald door dat van de ouders. Suikergehalte in appel en peer, en pH in peer, blijken normaal verdeeld te zijn de pH bij appel vertoont een splitsing in een zure en een laag-zure groep, die zowel in het onrijpe als het rijpe stadium optreedt. Voor veredelingsdoeleinden is de analyse van de vruchten op zuur en zoet met behulp van pH-indicatorpapier en een handrefractometer te verkiezen boven de organoleptische methode.īij appel is de zuurheid-afnemend met de rijpheid-van de onrijpe vrucht in hoge mate positief gecorreleerd met die van de eetrijpe vrucht suiker-toenemend met de rijpheid-pas als de vrucht plukrijp is. Zoet en zuur in appel en peer erven onafhankelijk van elkaar over en kunnen organoleptisch afzonderlijk worden bepaald bij peer echter minder nauwkeurig dan bij appel. The relationship between the pH of leaf juice and fruit juice in apple may offer a possibility for pre-selection. Most of the observations made did not support the theory that low acidity in apple is determined by one recessive gene. On the whole, the mean acidity and sugar content of apple and pear progenies is significantly determined by that of the parents. The segregation ratio between these groups was found to be highly variable. Sugar content in apple and pear, and the pH in pear, appeared to be normally distributed the pH in apple showed a segregation into an acid and a low-acid group, which occurred in both the unripe and ripe stage. 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 fruit was picking ripe. 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. Sweetness and acidity in apple and pear inherit independently and can be organoleptically evaluated separately, but less accurately in pear than in apple.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |