The acidifier from unripe apples – source of natural acidity

Abstract

In this paper, the titratable acidity and the content of predominant acids in apple acidifiers were studied. According to the literature, the dominant acids in apples are malic and citric. The titratable acidity decreases on average from 29,5 g/dm 3 to 12,0 g/dm 3. The content of organic acids during fruit development decreases, as a large part of the acids are used in the process of respiration and are converted into carbohydrates.