Citrus maturity testing


Some markets require that citrus fruits meet specific maturity standards before being sold.

These standards are most commonly described as a ratio of sugar, expressed as total soluble solids (TSS) to acid and sometimes percent juice.

Maturity testing is undertaken on a sample of 10–20 pieces of fruit representative of the fruit ready to harvest. The more fruit tested the more accurate the test results.

This Primefact covers the following topics:

  • Factors affecting TSS
  • Methods
  • Determining juice content
  • Determining °Brix using a hydrometer
  • Determining °Brix using a refractometer
  • Determining acidity (titration)
  • Formulas
  • Citrus Maturity Test Record Sheet
  • Table 1 – Temperature correction table for °Brix to standard temperature 20°C


Primefact 980 First Edition

Published: Jan 2010