List of low acid fruits

Pro Research Analysisby

Searched over 200M research papers

Analyzed relevant papers

Low Acid Fruits: Genetic and Biochemical Insights

Apple: Low Acid Varieties and Malate Transport

Some apple varieties are classified as low acid fruits due to a genetic mutation that affects the malate transporter protein (Ma1). This mutation leads to reduced malate accumulation in the fruit, resulting in lower acidity. The presence of the truncated ma1 protein is directly responsible for the low acid trait in certain apple cultivars.

Cranberry: Low Citric Acid Trait

While cranberries are typically known for their high acidity, a low acid trait has been identified in some undomesticated cranberry accessions. This trait is associated with significantly lower citric acid content and is inherited in a largely recessive manner. Marker-assisted selection is being used to develop new cranberry cultivars with reduced acidity.

Citrus: Mutations Leading to Low Acidity

Certain citrus fruits exhibit exceptionally low acidity due to mutations in the Noemi gene, which encodes a transcription factor. These genetic changes result in both low fruit acidity and the absence of specific pigments, distinguishing these citrus varieties from their more acidic counterparts. Additionally, hybridization between high-acid and low-acid citrus types, such as HB Pumelo and Fairchild, can produce offspring with a wide range of acid levels, including low-acid fruits.

Peach: Low Acid Cultivars

Peach cultivars can also be low in acid, primarily due to increased degradation of citrate and reduced transport of malate into the vacuole during fruit development. These metabolic changes are controlled by specific genes that regulate organic acid synthesis and storage, resulting in peaches with a milder, less acidic taste.

Melon: Sweet, Low Acid Varieties

Modern dessert melons are examples of low acid fruits. A specific gene (CmPH) is responsible for the low acidity in these melons. A mutation in this gene, which occurred over a thousand years ago, led to the development of sweet, low-acid melon varieties that are popular today.

Litchi: Low Acidity Through Malate and Citrate Degradation

In litchi, low-acid varieties are characterized by significant degradation of malic and citric acids during fruit ripening. The Huaizhi variety, for example, shows a dramatic decrease in malic acid content as the fruit matures, resulting in a much less acidic taste compared to high-acid varieties.

Conclusion

Low acid fruits include specific varieties of apples, cranberries, citrus, peaches, melons, and litchis. The low acidity in these fruits is primarily due to genetic mutations or metabolic changes that reduce the accumulation of organic acids such as malate and citrate. These traits are valuable for breeding programs aimed at producing fruits with milder flavors and broader consumer appeal1234678.

Sources and full results

Most relevant research papers on this topic

Apple ALMT9 Requires a Conserved C-Terminal Domain for Malate Transport Underlying Fruit Acidity1[OPEN]

Truncation of Apple ALMT9 to ma1 reduces its malate transport function, leading to low fruit acidity in apple.

2019·

52citations

·Chunlong Li et al.

A low citric acid trait in cranberry: genetics and molecular mapping of a locus impacting fruit acidity

The CITA locus on chromosome 1 is a multi-allelic gene that can be used to accelerate the development of reduced acidity cranberry cultivars.

2020·

11citations

·S. Fong et al.

Finding Noemi: The Transcription Factor Mutations Underlying Trait Differentiation Amongst Citrus.

Citrus with low fruit acidity and absence of anthocyanins are influenced by mutations in the Noemi gene, a bHLH transcription factor.

2019·

10citations

·Feng Zhu et al.

GABA Pathway Rate-Limit Citrate Degradation in Postharvest Citrus Fruit Evidence from HB Pumelo (Citrus grandis) × Fairchild (Citrus reticulata) Hybrid Population.

Postharvest citrus fruit's citrate accumulation is influenced by low GABA activity and a block in the TCA cycle, with a close relationship between organic acid and water metabolism.

2017·

53citations

·Ling Sheng et al.

Natural Acidification with Low-pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices.

Natural acidification with apple-lemon juice blend and essential oil constituents effectively extends the shelf-life of fruit juices without affecting quality or sensory parameters.

2018·

13citations

·Philip Pui-Li Yen et al.

Assessment of organic acid accumulation and its related genes in peach.

Peach fruit acidity is influenced by metabolism and vacuolar storage, with malate accumulation controlled by metabolism and vacuolar storage, and citrate accumulation by metabolism.

2020·

69citations

·Beibei Zheng et al.

The PH gene determines fruit acidity and contributes to the evolution of sweet melons

The PH gene determines fruit acidity and contributes to the evolution of sweet melons, with a four amino-acid duplication in CmPH playing a preadaptive role in Central Asia's sweet melon culturing over 1,000 years ago.

Highly Cited

2014·

115citations

·S. Cohen et al.

Combined Metabolome and Transcriptome Analyses Unveil the Molecular Mechanisms of Fruit Acidity Variation in Litchi (Litchi chinensis Sonn.)

Litchi fruit acidity variation is mainly driven by differences in malate and citrate metabolisms during fruit development, with fumarate, succinate, 2-oxoglutarate, GABA, and citrate metabolisms as key driving pathways.

2023·

7citations

·Yonghua Jiang et al.

Non-Destructive Determination of Bayberry Sugar and Acidity by Hyperspectral Remote Sensing of Si-Sensor and Low-Cost Portable Instrument Development

This study developed a low-cost portable non-destructive Bayberry fruit sugar and acidity detection device using Si-sensor, achieving detection accuracies of 94.74% and 97.14%, accelerating the digitalization of the industry.

2023·

1citation

·Jiaoru Wang et al.

Alkaline Diet and Metabolic Acidosis: Practical Approaches to the Nutritional Management of Chronic Kidney Disease.

Lowering dietary acid load with reduced protein content and increasing fruits and vegetables can improve metabolic parameters, preserve bone and muscle, and slow glomerular filtration rate decline in chronic kidney disease patients.

2017·

38citations

·Larissa Rodrigues Neto Angéloco et al.

Try another search

perinatal depression

cholesterol lowering effects of cereal consumption

richard feynman contributions to physics

cancer mortality factors

gelatin safety studies

plant growth mechanisms