ABSTRACT
References ......................................................................................................................................278
Many fruits and fruit products are high-acid foods that have a pH under 4 (Table 12.1). Although the organic acids will differ with the kind of fruit, the predominant acids are often citric, malic, and tartaric. The amount of acid and the pH is influenced by the cultivar, fruit maturity, climate, and makeup of the soils. Fruits produced in the regions having a cool climate usually are more acidic than those grown in warmer regions. Grapes harvested after a cool, cloudy growing season, for example, may have a pH under 3 and a titratable acidity of over 1%, while the same vines may yield fruit with a pH of 3.4 or higher and a titratable acidity of under 0.7% when the summer is hot and sunny.
