The Effect of Orchard Factors on The Chemical Composition of Apples: II. The Relationship Between Potassium and Titratable Acidity, and Between Potassium and Magnesium, in the Fruit

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Abstract
The free acid in apples and the main alkaline constituent (potassium) are known to vary within wide limits and yet the pH of the fruit remains fairly constant and is characteristic for the variety. It has therefore been suggested that anything causing an increase in potassium content (such as application of potash or the type of season) must also result in a corresponding increase in acidity. This paper describes experimental results from manurial and management trials which confirm that this expected relationship exists. Deviations from the theoretical are discussed. The results from the same trials also suggest that increased potassium in the fruit is accompanied by increased magnesium. This result is contrary to that found for leaves where higher potassium means lower magnesium, even to the extent of magnesium deficiency; it is therefore suggested that high potassium fruits may draw magnesium from the leaves

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