Relationship of acid phosphatase activity and Brix/acid ratio in apples

Relationship of acid phosphatase activity and Brix/acid ratio in cherries

“…The results of the present investigation and our earlier findings (Yoon et al, 2005) clearly show a positive relationship between acid phosphatase and Brix/acid ratio in apples and stone fruits such as cherries. As the Brix/acid ratio is a measure of fruit maturity and palatability (Fellars, 1991), acid phosphatase could probably be used as a marker by fruit breeders and molecular biologists for developing new fruit cultivars of desirable acidity and Brix/acid ratio for fresh market and processed products.…”

“…2, the values of correlation coefficient (r 2 ) for the 2003 and 2004 crops were 0.97 and 0.81, respectively. In a recent study, Yoon et al (2005) observed an inverse relationship between the acid phosphatase activity and the acidity. Similarly, Marsh et al (2001) reported that acid limes had the lowest level of pyrophosphatase activity, while sweet limes and moderately acid Valencia oranges contain the highest and intermediate levels of pyrophosphatase activity, respectively.…”

“…The Brix/acid ratio (the degrees Brix reading by refractometer divided by the titratable acidity) is commonly used as a measure of fruit maturity and palatability (Fellars, 1991). In a recent study, Yoon, Woodams, and Hang (2005) observed a strong positive relationship (r 2 ¼ 0:97) between the activity of acid phosphatase and the Brix/acid ratio in apples. This research was undertaken to examine the relationship of acid phosphatase and Brix/acid ratio in stone fruits such as cherries.…”

Can coloured hailnets improve taste (sugar, sugar: acid ratio), consumer appeal (colouration) and nutritional value (anthocyanin, vitamin C) of apple fruit?

“…'Pinova' depending on hailnet colour-bar coding from the top: top bar (closely hatched) 75e100% red; 2nd bar (closely hatched 50e75% red, 3rd bar (clear) 25e50% red; 4th bar (dotted) 15e25% red and 5th bar (solid black) 0e15% red. and were determined by the variety (Yoon, Woodams, & Hang, 2005). However, the taste as sugar/acid ratio was not influenced, since sugars and acidity decreased at a commensurate magnitude for all coloured hailnets.…”

The Influence of Variety and Storage Conditions with C.A. on Quality Indicators at Three Varieties of Quince (Cydonia Oblonga)

“…The soluble solids (°Brix) content of the quinces juice was obtained with refractive device Kruss DR301-95 ( o Brix). Titrating up to pH 8.2 with 0.1N NaOH reveals the titratable acidity (g malic acid/100g) (Szychowski, 2014;Yang, 2014;Legua, 2013;Yoon, 2005). The formula for calculate the titratable acidity is:…”