Talk:Crabapple

Help
--Sophiabeaar (talk) 22:14, 21 September 2012 (UTC)sophia:D bear help

Which acid is responsible for the fruit's tartness?
Is it ascorbic acid that is responsible for the fruit's tartness? Or sourness? If it isn't ascorbic acid, could some species have trace amounts of tannic acid? 11:00, 26 September 2012 (UTC) — Preceding unsigned comment added by 216.99.219.136 (talk)