These studies were made to investigate the changes of acid and sugars of citrus fruits at growing stages in Cheju-do.
The results were summarized as follows :
1) The correlation coefficient between total acid and titratable acid was significant in all fruit life and increased continuously.
2) Total acid showed maximum content before the ripening stage in all varieties except C. grandis whereas sugar content increased continuously.
3) The time of maximum content of titratable acid came a little later than the time of maximum content of total acid.
4) Total acid content at harvesting time was in decreasing order of, C. junos$gt; native citron$gt; C. natsudaidai$gt; C. tamurana$gt; C. ohalis$gt; C. nobilis$gt; C. byeongyul$gt; C. sulcata$gt; C. hassaku$gt; C. leiacarpa$gt; C. grandis, heiko$gt; C. miyaka$gt; C. grandis, madow and maximum minimum and mean was 47.9, 15.0 and 27.8±9.0 me/100g F. W, respectively.
5) Total sugar content was in decreasing order of C. ohali$gt; C. grandis, madow$gt; native citron$gt; C. miyakawa$gt; C. nobilis$gt; C. hassaku C. byeongyul$gt; C. grandis, heiko$gt; C. tamurana$gt; C. sulcata$gt; C. natsudaidai$gt; C. junos$gt; C. leiocarpa and maximum, minimum and mean was 7.78, 4.86 and 6.72±0.92%, respectively.
6) Sweetness index was in decreasing order of Cs grandis, madow$gt; C. miyakawa$gt; C. grandi. heiko$gt; C. hassaku$gt; C. byeongyui$gt; C. ohali$gt; C. nobilis = C. suleata$gt; C. tamurana$gt; C. leiocarpa$gt; native citron$gt; C. natsudaidai$gt; C. junos and maximum, minimum and mean was 14.3, 2.2 and 6.08±3.01, respectively.
7) Percent of reducing sugar was below 50 and percent of titratable acid was above 60 in all varieties.
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