Changes in the chemical constituents of New Zealand grapefruit during maturation

Abstract

New Zealand grapefruit were harvested at intervals throughout the 1978 and 1981 seasons and their juices analysed for several chemical constituents. The pH ranged from 3·0 to 3·8, the total soluble solids from 10·3 to 14·4 °Brix, the titratable acid from 0·92 to 2·56 g citric acid/100 ml, the Brix: acid ratio from 4·2 to 14·1, and the ascorbic acid from 33·2 to 38·3 mg/100 ml. Total flavonoids ranged from 626 to 1470 mg/litre, naringin from 528 to 743 mg/litre and limonin from 4·7 to 20·2 mg/litre. There was considerable variation in the concentration of the bitter constituents between the two seasons. The results obtained are compared with other published figures and their implications for juice processors and consumers are discussed. © 1983.

Source or Periodical Title

Food Chemistry

ISSN

3088146

Page

167-174

Document Type

Article

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