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F O R P R O F I TA B L E , A D A P T I V E A N D S U S TA I N A B L E P R I M A R Y I N D U S T R I E S

January 2010

Primefact 980

Citrus maturity testing

Sandra Hardy
Industry Leader, Citrus
Industry & Investment, Gosford Primary Industries
Institute
Graeme Sanderson
Research Horticulturalist, Industry & Investment,
Dareton

Introduction
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
1020 pieces of fruit representative of the fruit
ready to harvest. The more fruit tested the more
accurate the test results.
Juice content (% juice). This is the quantity of
juice in the fruit, expressed as percent juice. The
juice content of fruit increases as they mature.
However when fruit are over-mature their juice
content often decreases.
Total soluble solids (TSS) or Degrees Brix
( Brix). TSS refers to the total amount of soluble
constituents of the juice. These are mainly
sugars, with smaller amounts of organic acids,
vitamins, proteins, free amino acids, essential oils
and glucosides. Approximately 85% of the total
soluble solids of citrus fruit are sugars so TSS
is an excellent guide to the sugar content of fruit.
Fruit sugar levels generally increase as the fruit
matures; however levels can decrease when fruit
are over-mature.
TSS content also forms the basis of payment
for fruit by some juice processors in a number of
countries, especially where the trade in juice is

based on frozen concentrate. The lower the TSS

content of fruit the lower the yield of concentrate
produced from it. TSS is often expressed as kg/
tonne.
TSS or Brix can be calculated using either
a Brix scale hydrometer or a refractometer. A
Brix hydrometer measures specific gravity and
is calibrated to read directly in units of sugar
concentration degrees Brix (Brix) at a temperature
of 20C. One degree of Brix is the concentration
of a cane sugar solution containing 1 g of
sugar/100 g of solution. When the hydrometer
is floating in a sample of juice the point on the
scale corresponding with the juice surface is the
soluble solids content in Brix. The hydrometer
sinks or floats in response to changes in density.
The volume of a substance expands with a
rise in temperature and contracts with a fall in
temperature, so the density of the juice is also
affected by temperature. The Brix reading requires
temperature correction because the hydrometer is
calibrated to read true only at 20C. Temperature
is corrected by a factor in a standardised table
(Table 1). A hydrometer cannot be used if juice
temperature is higher than 37.5C.
Refractometers are quick and easy to use,
especially when there are lots of samples to be
tested. A refractometer is an optical instrument
that measures the amount of light refracted in a
liquid. There are different types of refractometers,
handheld (analog and digital) and digital. Most
digital refractometers have automatic temperature
compensation for a specified temperature range
(e.g. 1030C) so there is no need to correct
the Brix reading for temperature. For analog
refractometers the reading has to be corrected
for temperature. All refractometers need to be
calibrated. Distilled or deionised water is used to
set the baseline reading to zero this should be
done regularly throughout testing. Additionally,
testing solutions of a known Brix level (i.e. 10 and

30) can also be made up or purchased to more

accurately calibrate the instrument.

Factors affecting TSS

Rootstock rough lemon rootstock generally
has lower TSS content, acidity and juice content
compared with citrange and trifoliata rootstocks.
Variety/scions there can be differences
between varieties (e.g. Murcott mandarin is a
high Brix variety).
Fruit maturity sugar levels generally increase
as fruit mature, but can decline if fruit become
over-mature. The main changes in maturity are
associated with a decline in acidity so time of
harvest is important.
Seasonal effects there can be year to year
differences in fruit maturity and TSS, largely due
to climatic conditions.
Climate can affect both sugar and acid content.
Sugar and acid levels are generally lower in hot
climates compared to cooler regions.
Nutrition general affects of nitrogen (N),
phosphorous (P) and potassium (K) on internal
fruit quality. High levels of N increase juice
acidity and slightly increase % soluble solids
and decrease % juice, TSS/acid ratio, TSS/
tonne. High levels of P increase % juice content,
TSS/acid ratio and TSS/tonne and decrease
juice acidity and slightly decrease % soluble
solids. High levels of K increase juice acidity and
decrease % juice and TSS/acid ratio.
Fruit size and load generally small fruit have
higher TSS content than large fruit. A heavy crop
(on year) generally has a higher TSS content
than a light crop (off year).
Tree age fruit from older trees generally has a
higher TSS than fruit from young trees.
Position of fruit on tree fruit in the shade (inside
the canopy) generally has lower TSS content
than fruit in full sun.
Differences between trees a result of many
factors including soil type, nutrition, aspect etc.
Growing regions maturity differences mainly
as a result of climate but can also be because of
regional differences in variety, rootstock, soil type
etc.
Acid (citric) content. The citric acid content of fruit
is highest early in the season and decreases as fruit
mature. Fruit acidity is determined by a procedure
known as titration. This test involves adding a few
drops of indicator solution (phenolphthalein) to
10 ml of juice and then measuring the volume of
2

primefact 980, Citrus maturity testing

sodium hydroxide required to neutralise the solution

which is indicated by a colour change (persistent
pink) in the solution. The more citric acid the juice
contains the more sodium hydroxide required to
neutralise it. Titratable acidity is measured in ml.
Brix (sugar):Acid ratio. Immature fruit normally
have a low sugar:acid ratio because of low sugar
and high acid levels, making fruit taste sour. As
fruit mature and ripen carbohydrates are converted
into sugars, increasing the sugar content whilst the
acids diminish, resulting in a higher sugar:acid ratio.

Methods
Maturity testing involves measuring the weight of
the fruit sample, the weight of the juice from the fruit
sample, the percent total soluble solids of the juice
(expressed as Brix) and the titratable acidity of
the juice. From these measurements you can then
calculate: total soluble solids (TSS); % acid; % juice
and the sugar:acid ratio.
Collect the fruit sample harvest fruit from all sides
of selected trees (including the tops and inside of
tree). The sample should be representative of all
fruit sizes and of the fruit to be harvested (i.e. if
selective picking then only sample fruit ready for
harvest). A minimum of 10 fruit should be used for
testing, but 20 fruit is better.

Determining juice content

1. The fruit sample should be a minimum of
10 fruit.
2. Place the container that fruit will be
weighed in onto the scales and tare to zero.
3. Place fruit into the container and weigh the fruit
sample. Record weight in grams.
4. Extract and strain the juice through a fine sieve
from the fruit.
5. Place the container that will hold the juice on
the scales and tare to zero.
6. Pour the juice into the container.
7. Weigh the juice and record weight in grams.
8. % juice = juice weight fruit weight x 100.

Determining Brix using a hydrometer

1. The fruit sample should be a minimum of 10
fruit.
2. Cut each fruit in half (at right angles to fruit
axis).

3. Juice fruit and strain through a fine sieve

(12mm). Put aside some juice (10 ml) for the
titration (acidity) test.
4. Pour juice into a measuring cylinder until it
overflows the lip which helps with removing
bubbles and froth. Air bubbles will affect the
reading. The diameter of the measuring cylinder
should be at least 10 mm bigger than the
diameter of the hydrometer bulb.
5. Let the juice stand for 5 minutes so the solids in
suspension settle out.
6. Record the temperature of the juice (immerse a
thermometer in the juice for 1 minute).
7. Gently lower the hydrometer (graduated from
at least 515 Brix) into the measuring cylinder,
releasing with a slight swirl.
8. When the hydrometer has stabilised (1 minute),
read the value on the scale and record.
9. If the juice temperature is not 20C correct
the reading for temperature using the factors in
Table 1. This is the Brix reading.
10. Between samples rinse all equipment in clean
water and allow to dry.

Determining Brix using a refractometer

There are two types, hand-held manual analog
refractometers and digital refractometers. The
reading from a hand-held analog refractometer
needs to be corrected for temperature. Most
digital refractometers have automatic temperature
compensation for a specified temperature range

(e.g. 1030C) so there is no need to correct the

Brix reading for temperature.
1. Follow steps 13 as for hydrometer.
2. Place a few drops of juice onto the stage of the
refractometer and take the Brix reading and
record.
3. If the refractometer is not temperature
compensated then correct the reading and
record the final figure this is the Brix reading.
4. Between samples clean the refractometer with
distilled water and dry.
5. For hand-held refractometers, periodically (i.e.
every ten readings) check that the baseline is
set to zero.

Determining acidity (titration)

1. Put 10 ml (for lemons you can use 5 ml) of the
juice into a conical flask.
2. Add 5 drops of phenolphthalein solution
(indicator).
3. Fill a burette with 50 ml of 0.1% sodium
hydroxide.
4. Slowly add the sodium hydroxide solution drop
by drop to the flask and swirl, until the colour
goes a persistent pink for at least 30 seconds
(~pH 8.2).
5. Record the amount of sodium hydroxide
solution used in ml.
6. Acidity = 0.064 (or 0.128 for lemons when using
5 ml of juice) x ml of sodium hydroxide used.

Determining Brix using a hydrometer:

Determining Brix using a refractometer:

Step 7. Gently lower the hydrometer Step 8. When the hydrometer has
into the measuring cylinder,
stabilised read the value on the
releasing with a slight swirl.
scale.

Step 2: Place a few drops of juice onto the

stage of the refractometer and take the Brix
reading and record.
primefact 980, Citrus maturity testing

Determining acidity:
Step 1. Place 10 mls juice in flask

Step 2. Add 5 drops of

phenolphthalein solution

Formulas

References

% juice = juice weight (g) fruit weight (g) x 100

% Acid (citric) = titratable acidity (ml) x 0.064*
(factor for 10 ml juice)

Tasting the Difference The importance of citrus

juice yield and quality. NSW Department of
Agriculture. Proceedings of a seminar in Griffith,
1988.

*For lemons if using 5 ml of juice the multiplication

factor is 0.128.

Tugwell, BL & Robinson, JB, Soluble Solids Content

in the Juice of Valencia oranges.

TSS or % sugar = Brix

El-Zeftawi, B, Sarooshi, R, Gallasch P, Treeby

M 1982, Factors affecting total soluble solids
of oranges used for processing, Department of
Agriculture, Victoria.

TSS (kg) per tonne = % juice x temperature

corrected Brix 10
Sugar (TSS): Acid ratio = temperature corrected
Brix acidity (% citric acid)

Step 4. Slowly add sodium hydroxide

solution until colour change

primefact 980, Citrus maturity testing

Howard LJ & Wade N, A Procedural manual for the

Maturity testing of some fruits by NSW Department
of Agriculture Plant Diseases Act Inspectors, NSW
Department of Agriculture

Citrus Maturity Test Record Sheet

Date:
Variety:

Block:

No. of Fruit = 20
% Juice
A. Fruit Weight (g)

B. Juice Weight (g)

% Juice calculation
juice weight fruit weight x 100

BA

x 100

C. % Juice

%
% Acid

D. Amount of sodium hydroxide used

(ml) to neutralise juice

Acidity calculation
0.064 x ml sodium hydroxide

0.064* x D (*Figure for 10 ml of juice)

E. % Acid

ml

1. Brix (Soluble Solids) using hydrometer

Juice temperature (C)

Hydrometer reading

Brix

Temperature corrected hydrometer

reading

If juice temperature not 20C then add or subtract correction

factor from Table 1
=

F. Brix

2. Brix (Soluble Solids) using temperature compensating digital refractometer

F. Refractometer reading

Brix

3. Brix (Soluble Solids/Sugar) using analog refractometer

Juice temperature (C)

Refractometer reading

Brix

Temperature corrected refractometer

reading

If juice temperature not 20C then add or subtract correction

factor from Table 1
=

F. Brix

Brix

Brix: Acid ratio

Brix: Acid ratio calculation
Brix % acid

FE

G. Brix: Acid ratio

TSS(kg) per tonne

TSS calculation
% juice x Brix 10

CxF

TSS

10
kg/tonne

primefact 980, Citrus maturity testing

Table 1 Temperature correction table for Brix to standard temperature 20C

Temperature C

Correction factor Brix

Temperature C

Correction factor Brix

10

0.45

25.5

+0.30

11

0.40

26

+0.35

12

0.40

26.5

+0.35

13

0.35

27

+0.40

14

0.30

27.5

+0.40

15

0.30

28

+0.45

15.5

0.25

28.5

+0.50

16

0.25

29

+0.55

16.5

0.20

29.5

+0.55

17

0.15

30

+0.60

17.5

0.10

30.5

+0.65

18

0.10

31

+0.65

18.5

0.05

31.5

+0.70

19

0.05

32

+0.75

19.5

32.5

+0.75

20

33

+0.80

20.5

+0.05

33.5

+0.85

21

+0.05

34

+0.90

21.5

+0.10

34.5

+0.90

22

+0.10

35

+0.95

22.5

+0.15

35.5

+1.00

23

+0.15

36

+1.05

23.5

+0.20

36.5

+1.10

24

+0.20

37

+1.10

24.5

+0.25

37.5

+0.15

25

+0.25

State of New South Wales through Department of Industry

and Investment (Industry & Investment NSW) 2010. You may
copy, distribute and otherwise freely deal with this publication
for any purpose, provided that you attribute Industry &
Investment NSW as the owner.
ISSN 1832-6668
Check for updates of this Primefact at:
www.dpi.nsw.gov.au/primefacts
Disclaimer: The information contained in this publication is
based on knowledge and understanding at the time of writing
(January 2010). However, because of advances in knowledge,
users are reminded of the need to ensure that information
upon which they rely is up to date and to check currency of
the information with the appropriate officer of State of New
South Wales through Industry & Investment NSW or the users
independent adviser.
Job number 9810

primefact 980, Citrus maturity testing