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Variety traits

Lemon Fruit Acidity

Citrus x limon (L.) Osbeck

Lemon fruit acidity is a determining quality criterion measured by juice titration. Unlike other citrus fruits, the total acidity of a lemon often increases as it matures, reaching 7.6–8.3% in certain cultivars with a juice pH of 2.0–2.6.

In the reference 20 varieties crop Lemon, where this is mentioned in the description.

To assess lemon fruit quality, the titratable acidity method is used, with results expressed in grams of citric acid per 100 ml of juice or as a percentage. An important evaluation metric is the sugar-acid ratio, which reflects the balance between sugar content on the Brix scale and acid concentration.

During the ripening of lemon fruits, a specific dynamic is observed: in contrast to most citrus fruits, total acidity often increases. The pH value of lemon juice typically ranges from 2.0–2.6. Fruit acidity is used as a key indicator for determining harvest timing, as it directly influences fruit metabolism, transport, and long-term storage.

General information about the subject — on the page Fruit acidity.

Sources8

Varieties of Lemon mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

Citrus x limon (L.) Osbeck · Lemon

Dr Hannes Breedt, ARC - Institute for Tropical and Sub-Tropical Crops (ITSC)

ES
4 records

Citrus x limon (L.) Osbeck · Lemon

FRANCISCO FORTE SALVADOR

3 records

Citrus x limon (L.) Osbeck · Lemon

INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, FR

FR
2 records

LISBON

Active

Citrus x limon (L.) Osbeck · Lemon

ES
3 records

Citrus x limon (L.) Osbeck · Lemon

INCONNU (FR)

FR
1 record

Citrus x limon (L.) Osbeck · Lemon

1 record

Citrus x limon (L.) Osbeck · Lemon

1 record

SEGESTA

Active

Citrus x limon (L.) Osbeck · Lemon

1 record

FINO 49

Active

Citrus x limon (L.) Osbeck · Lemon

1 record

FINO 95

Active

Citrus x limon (L.) Osbeck · Lemon

1 record