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The Brix/Acid Ratio

  • Dan Kimball

Abstract

The empirical Brix/acid ratio, found by dividing the acid-corrected and temperature-corrected Brix by the % titratable acidity w/w as citric acid (B/A ratio), is one of the most commonly used indicators of juice quality as well as fruit maturity. In California, the fruit harvested for the fresh fruit markets needs a B/A ratio of at least 8:1 or 8, whereas the fruit harvested for juice in Florida must have a B/A ratio of at least 10:1 or 10. Even through fruit destined for juice in Florida requires a B/A ratio of 10, commercial Florida juices must have a B/A ratio of at least 13, which can be achieved through blending. Consumers of citrus juices generally prefer a B/A ratio of 15 to 18, depending on the product and individual tastes.

Keywords

Flow Chart Orange Juice Acid Orange Juice Quality Navel Orange 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • Dan Kimball
    • 1
  1. 1.California Citrus Producers, Inc.USA

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