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Seasonal changes in the organic acid content of Valencia orange fruit in Florida

Rasmussen, G.K.

Proceedings of the American Society for Horticultural Science 84: 181-187

1964

ISSN/ISBN: 0099-4065
Accession: 014658085

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Summary
In very young fruit, when the major part is albedo, about 2 times as much malic- as citric-acid was present. Citric-acid was the major acid of the pulp from about 8 wks. after fruit set until maturity. There was only small amounts of citric-acid in the peel. Malic-acid was relatively low in the pulp, but was the major H2O-soluble organic-acid of the peel. Maximum amounts of citric-acid in the pulp and malic-acid in the peel accumulated in early fall, after which dilution by juice and growth took place. Citric -and malic-acids made up about 95% of the H2O-soluble organic acids. Oxalic-acid was maximum in the summer while the fruits were still immature, decreased per unit dry weight by growth of the peel and was not metabolized in the mature peel.

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