Changes in the sugar-acid ratio in apple fruits depending on the applied storage technology

Abstract

Physiological-biochemical changes that occur during the post-harvest period lead to the deterioration of the quality of agricultural products. The main biochemical indices of fruit quality, which determine their taste and consistency, are sugars and organic acids. As the apples ripen, the total amount of sugars increases and the acidity decreases. The taste of the fruits is determined not only by the absolute content of organic acids and sugars, but mainly by their ratio in the fruit. The fruits treated post-harvest with the Fitomag preparation were characterized at the time of release from storage by a more harmonious taste, compared to the control fruits. The sugar-acid ratio can be used as a diagnostic indicator of quality, by monitoring the biochemical content of fruits in storage.