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.
- Flow Chart
- Orange Juice
- Acid Orange
- Juice Quality
- Navel Orange
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© 1991 Springer Science+Business Media New York
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Kimball, D. (1991). The Brix/Acid Ratio. In: Citrus Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-3700-3_4
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-5645-8
Online ISBN: 978-94-011-3700-3
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