Variety traits

Mandarin sugar content

Citrus reticulata Blanco

A key indicator of mandarin fruit quality, determined by the content of total soluble solids in the juice and measured in degrees Brix.

In the reference 11 varieties crop Mandarin orange, where this is mentioned in the description.

The sugar content of mandarins is measured using the refractometric method on the degrees Brix scale, where 1 °Brix corresponds to 1 gram of soluble solids per 100 grams of juice. For an objective assessment of fruit taste, the sugar-acid ratio is additionally calculated, representing the relationship between sugar content and citric acid concentration. During the ripening process, the Brix level in mandarin fruits naturally increases, while acidity decreases, with optimal sugar-acid ratio values for citrus fruits ranging from 12 to 30.

Monitoring sugar content is an agronomic management tool that allows for determining optimal harvest start dates and evaluating the effectiveness of agricultural practices, including fertilization. Fruits with high Brix values demonstrate better storage life and resistance to pathogens, which determines their commercial value. Under experimental conditions, the sugar content indicators of mandarins vary in the range of 9–18%.

General information about the subject — on the page Sugar content.

Sources8

Varieties of Mandarin orange 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.