Effects of calcium, potassium, & magnesium on oxalic, malic, & citric acid content of valencia orange leaf tissue

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Abstract
Analyses of 4- to 5-month-old Valencia orange leaves for oxalic, malic, and citric acids indicate that oxalic acid content was increased by Ca and K. Malic acid content was increased by Ca. Oxalic acid was determined by chemical methods and malic and citric acids were separated on Dowex 1-X4 ion exchange resin. Oxalic acid increased from 0.41 to 0.98 meq/g dry weight while Ca increased from 1.5 to 3.2% and from 0.40 to 0.81 meq/g while K increased from 0.37 to 2.08% of the dry weight. Malic acid increased from 0.28 to 0.43 meq/g over the same Ca range. Citric acid content was not affected by any of the cations and Mg had no apparent effect on the level of the 3 organic acids.