Brix and Acids: The Cornerstones of Citrus Flavor

Did you ever wonder how citrus growers develop specific tastes in their fruit? Oranges come in a range of flavors; some are more sweet and juicy, while others are more acidic. It is important to maintain a balance when growing oranges to keep them from getting too acidic or without enough zest.

Testing Fruit Flavor

Before citrus fruit including oranges, grapefruits and hybrid like mandarin oranges are picked, growers test the flavor to make sure that it meets the specifications desired. Additional tests are performed after the fruit has been harvested. Once the citrus fruit has been hand-picked and delivered from the grove, it is tested. The juice is checked for flavor, while tests also examine the percent of juice per fruit and how the flavor balance is divided into acids, solids and sugars. This measurement is called the Brix measurement. The amount of acid is also determined at this time.

The flavor is broken down into the following:

• Percent of juice content
  • Juice content is one way fruit quality is measured. If fruit is over ripe or under ripe, it is less juicy, which also impacts the flavor as a whole.
• Brix
  • Brix is a measure of total soluble solids that are in the juice including sucrose, glucose and fructose, citric acid and minerals. Brix is measured in degrees Brix, equivalent to a percentage. Therefore a juice with 16 degrees Brix has 16 percent total soluble solids.
• Acidity
  • Citric acid is the primary acid found in citrus fruit, although other fruits have different acids. Citrus fruit may also contain malic acid and tartaric acid. The acid is measured as a percentage, but cannot be measured by the pH level because the acid is not strong enough to register. Instead, the acid level is measured using a titration with sodium hydroxide.

Hale Groves? Citrus Flavor

Hale Groves measures fruit flavor in order to provide customers with juicy, flavorful citrus fruit straight from the grove. Brix, defined as percentage of sucrose by weight in a solution, is measured with an instrument called the refractometer and pressure-tested to determine peak ripeness. Citrus fruit from Hales Groves ranges around 13 percent Brix at peak season compared with 9 or 10 percent for grocery-purchased fruit.

The refractometer used to measure Brix is using the refractive index (RI) of concentrations to measure. In citrus fruit, the RI of Brix and citric acid cannot be separated, therefore Brix is measured and acid is calculated. Since so many variables can affect Brix, part of the inspection is visual to determine color. Hale?s experienced fruit experts ensure our citrus fruit is always at peak flavor by measuring Brix and acid, as well as determining the proper balance and ripeness.

Taste the Sunshine with Hale Groves

At Hale Groves, we believe the best gifts come from the land, not a factory. For generations, our fruit has been grown slowly under the Florida sun, picked at its peak, and delivered fresh to your door. From sweet Navel Oranges to rare Honeybells, every gift shares the simple joy of real flavor—perfect for holidays, milestones, or everyday moments worth celebrating.

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