The Brix/Acid Ratio

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

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