The Organic Acids of Lemon Fruits

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Abstract
The acidity of lemon juice is due chiefly to citric and malic acids. The total acid content precipitated from lemon juice by lead acetate is equal to the sum of the citric and malic acids. The difference between the free-acid fraction and the total organic acid radical (citric and malic) is relatively much greater than the combined acids detd. from the alkalinity of the ash. Since this difference is not reflected in the titratable acidity or pH values, it probably represents the quantity of organic acid in the ester form. The alkalinity of the ash represents the organic acid combined in salt form with the excess inorganic cations. The titration curve of lemon juice is very similar to that of a pure citric acid soln., provided a correction is made for the combined acid naturally occurring in the juice. There is a definite relation between the pH and the amt. of acid in the salt or combined form. The small fluctuations in pH of mature lemon juice are correlated with the large ratio of free/-combined acid. The free acids (mg. per ml.) increased and the pH of the juice decreased with increase in fruit size. The large reduction in pH (5.2 to 2.6) which occurred in fruits 2-4 cm. in diam. was due to a correspondingly large increase in free acid. Further increase in fruit size (up to 6 cm. in diam.) resulted in a slight decrease of approx. 0.3 pH, while the free acids continued to gradually increase in the juice.

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