ASCORBIC ACID CONTENT OF CITRUS FRUITS AT DIFFERENT MATURITY STAGES
Agwu Grace N.
Department of Food Science and Technology
Federal Polytechnic, Nekede, Owerri.
E-mail: ernagwu@yahoo.com
ABSTRACT
Ascorbic acid content of oranges, grapefruits and lemons at different maturity stages were determined as well as their pH and sugar content. The juice was squeezed out from the fruits into different labeled beakers and analysed. The results show that ascorbic acid content of the fruits decreases as the fruit matures, while the sugar content increases. The results for pH showed to be below 3.7 ranging from 3.12 to 3.36 for grape fruit, 2.31 to 2.62 for lemons and 3.16 to 3.59 for oranges.
KEY WORDS: Juice, Oranges, Grape fruits, Lemons, Ascorbic acid, pH, Sugar content.