North American Fruit Explorers mailing list at ibiblio

["Alan Haigh" <alandhaigh@gmail.com>]

Do not assume that an apple with high brix is sweet.  A lemon has plenty of sugar and if an apple is high acid it can be tart with lots of sugar also.  Goldrush has about the same brix as Fuji which I think is what makes it such an appealing apple to me- that and the denseness of its flesh.  I believe that some of the great tart English apples like Cox are also very high on the brix.

 

Anecdotally I assume that brix and flesh density are the determining factors in what holds the flesh together after hard freeze.  I have never seen a study on the subject, however.