Glossary

Titratable acidity is an analytical measure of acid content obtained by neutralizing a sample under a defined method. In mango quality assessment it helps describe the acid side of the sweetness-acidity balance and is different from pH. Two juices can have similar pH yet different titratable acidity and perceived sourness. Use consistent methods when comparing batches, and interpret the result with soluble solids and sensory observations rather than assuming the least acidic fruit must taste best.