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Ascorbic Acid, Acidity, and Sugar in Meyer Lemons
Author(s) -
KENNEDY BARBARA M.,
SCHELSTRAETE MARC
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb00266.x
Subject(s) - ascorbic acid , chemistry , citric acid , grapefruit juice , sucrose , sugar , food science , orange juice , pulp (tooth) , fruit juice , vitamin c , reducing sugar , orange (colour) , biology , medicine , pathology , pharmacokinetics , pharmacology
SUMMARY Mean total ascorbic acid, with standard deviation, in 82 samples of Meyer lemon grown in California was 34.7 ± 15.6 mg per 100 ml juice and 54.9 ± 20.3 mg per 100 g peel. The difference in ascorbic acid content between juice and pulp was not significant. The concentration of ascorbic acid in the juice decreased with maturity of the fruit. Ascorbic acid content of the juice, although somewhat lower than in oranges and commercial lemons, compares well with that of other citrus fruit, such as grapefruit, limes, and tangerines. Reducing sugars, as glucose, in the juice averaged 4.6 g per 100 ml; free acidity as citric acid, 3.5 g; pH, 2.65; sucrose, 0. The concentration of reducing sugars increased and that of free acidity decreased as the fruit matured.