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strain 109-F29, IGS, and 874 were considered to be low, medium, and high, respectively, in titratable acidity. Their relative positions were maintained when the selections were grown in replicated plots at two locations (Table III). Titratable acidity comprised a greater percentage of total acidity in fruit samples from replicated plots than for varieties listed in Table I with similar acid ranges.Citric acid exceeded all other acids in concentration and increased as the acidity level of the variety or strain increased (Table III). For example, from

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