Fruits and Fruit Products

Boland, Frederick E

doi:10.1093/jaoac/69.2.256a

Cited by 1 publication

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“…Fifty milligrams of powdered sample was suspended in 5 mL of bidistilled water. Acidity was measured (titration to pH 8.1) using an automatic titrator Mettler DL25 (Mettler-Toledo, France) according to the AOAC method (18). Each sample was analyzed in duplicate.…”

Section: Samplesmentioning

confidence: 99%

Changes in Organic Acids and Sugars during Early Stages of Development of Acidic and Acidless Citrus Fruit

Albertini

Carcouet

Pailly

et al. 2006

J. Agric. Food Chem.

218

149

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Most of the studies on organic acids and sugars in citrus were performed during fruit maturation, and less is known before this stage of development. The aim of our study was to investigate acids and sugars in lemon, lime, and orange from fruit-set toward development. We chose to compare organic acid and sugar accumulation among acidic and acidless varieties within three species. We estimated the acidity by titrimetry and quantified the concentrations of seven organic acids and three sugars by reverse HPLC. During the first 50 days of development, quinic acid was the major organic acid whatever the variety. Afterward, citric acid predominated in acidic varieties, while in acidless, malic acid exceeded it. Fructose substituted citric acid in acidless and could be synthesized either from citric acid or directly from glucose. Our results provided the first complete report on sugar and organic acid accumulation during the early stages of fruit development in several citrus varieties.

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Section: Samplesmentioning

confidence: 99%