Total Soluble Solids (TSS) is therefore of extreme importance to measure the quality of apple. Referred to as oBrix, TSS is assessed by refractometry or near-infrared spectroscopy and can be used to check fruit maturity and ripeness, important to determine harvest timing. A balanced crop nutrition can influence TSS content of fruit.
Apple acidity is a relevant characteristic for both fresh and processing markets. It is one of the main group compounds determining flavor. The higher the level of acidity, the more tart the flavor and the better the thirst-quenching properties of processed soft drinks.
Magnesium has a slight effect on fruit acidity.
