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Abstract
Organic acid components of tissues of grapefruit (Citrus paradisi Macf.) were analyzed by gas-liquid chromatography. At harvest, in autumn, malic acid was the main component of the flavedo (78% of total acid content), with malonic, adipic, citric, succinic and oxalic, ranging in order from 11% to 2%. In the albedo, malic was again the prevalent acid (67%), with malonic, adipic, oxalic and succinic acids ranging in order from 19% to 2%; citric acid was present in traces only. In the juice, citric was the prevalent acid (87%), malic attained 12% while other acids were present only in minute amounts. Malic, malonic, adipic and succinic acids in the flavedo declined when the fruit was left on the tree but increased during off-tree storage. Oxalic acid disappeared from the flavedo during storage. Orange and grapefruit acids are compared.