Analysis of Citrus Fruit 1962-1964

Technical Research Department, Cheetham, Manchester 8) The constituents potassium, phosphorus and nitrogen have been deter- mined on orangis from various sources and the results examined statistically. Whilst each of these constituents may be used to asce aio the potable fruit or fruit juice content of fruit products, it appears that phoiphorus is the most reliable single constituent and a combinatjon of all iheeis to be preferred. Some additional data, insufficient for statistical treatment, is given for lgmons and grapefruit. Introduction For some time analysts have been in difficulty when asked to ascertain the potable fruit content or fruit juice content of fruit products, particularly soft drinks. It appears that potassium, phosphorus and nitrogen contents ate most widely used for this purpose. Although the available data on citrus fruitjuices are fairly adequate, that for the whole iruit appears to be much more sparse, and it is this latter data which is required for the assessment of comminuted products such as orange drink’ Recently Hartl has reported a large number of analyses of Texan orange juice and Sherratt and Sinir2 have published results for the analysis of a range