GIFSQ Tools · Module 09 — Fruits, Vegetables, Beverages & Plant Foods · Tool 162 of 500
Sugar-acid ratio for fruit maturity. Enter soluble solids (Brix) and titratable acidity to get the maturity index used at harvest.
Try sample values — fills the form with the worked example below.
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Sugar-acid ratio
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Soluble solids (°Brix)
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Titratable acidity (%)
Equation: Maturity index (sugar-acid ratio) = soluble solids (°Brix) ÷ titratable acidity (%).
Method: AOAC 932.12 (soluble solids by refractometer) and AOAC 942.15 (titratable acidity); sugar-acid ratio as the maturity index for citrus and other fruit.
Assumptions: Acidity is expressed as citric acid; Brix and acidity were measured on the same juice sample.
Limitations: The ratio alone does not prove maturity — colour, firmness, starch pattern and flavour also matter, and the right ratio differs by fruit and variety.
Rounding: Ratio and inputs to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: AOAC 932.12 (soluble solids by refractometer) and AOAC 942.15 (titratable acidity); sugar-acid ratio as the maturity index for citrus and other fruit.
Assumptions: Acidity is expressed as citric acid; Brix and acidity were measured on the same juice sample.
Limitations: The ratio alone does not prove maturity — colour, firmness, starch pattern and flavour also matter, and the right ratio differs by fruit and variety.
Rounding: Ratio and inputs to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Orange juice at 12.0 °Brix and 0.80 % acidity. Ratio = 12.0 ÷ 0.80 = 15.00.
Enter values above to see results.
A sugar-acid ratio of 10:1 is a common minimum maturity guide for citrus; each fruit and variety has its own harvest standard — check the product specification. Tool 162 of 500 — GIFSQ
