Shin-ichi Shiraishi

On the Interpretation of °Brix Value for the Juice of Acid Citrus

°Brix, which has been commonly used for expressing the juice quality of the so-called table citrus, has been frequently used also for expressing the juice quality of acid citrus despite no definitive information being available on how good °Brix is for this purpose. Therefore a study to elucidate correlations between °Brix with acid and sugar contents in the juice of acid citrus was carried out. The results showed no correlation at all between °Brix and acid content or sugar-to-acid ratios and low, though significant, correlations between °Brix and sugar contents. °Brix or total soluble solid content seemed to be less informative for expressing the juice quality of acid citrus fruits than for measuring acid and sugar contents individually.