Titratable Acidity Tests

Acidity in fruit is an important factor in determining maturity. Many fruits have high acidity early in the season, making them unacceptable to consumers even though they meet minimum sugar (Brix) standards. Several fruits have specific Brix/acidity maturity standards required for domestic or international commerce. Available tests are:
This test is intended for measuring the Titratable Acidity of Cranberries and Cranberry Juice. Results are reported as g of citric acid/100 mL. RN-Cranberry TA is based on the titration of cranberry acids, mainly citric and malic acids, by an alkaline solution. The test minimizes interferences from colored and turbid samples. Samples do not have to be pre-filtered or treated with color-removing substances. Sample temperature may be from 0 to 35 degrees C (32 to 95 degrees F). The test range is from 1.6 - 3.6 g/100 mL This test is intended for measuring the Titratable Acidity of Table Grapes. Results are reported as g of tartaric acid/100 mL. RN-Table Grape TA is based on the titration of grape acids, mainly tartaric and malic acids, by an alkaline solution. The test minimizes interferences from colored and turbid samples. Samples of table grape juice can be used as is. They do not have to be prefiltered or treated with color-removing substances. Sample temperature may be from 0 to 35 degrees C (32 to 95 degrees F). The test range is from 0.4 - 0.9 g/100 mL This test is intended for measuring the Titratable Acidity of Oranges, Orange Juice, and Tangerines. Results are reported as g of citric acid/100 mL, equivalent to % citric acid. RNOrange TA is based on the titration of citrus acids, mainly citric acid, by an alkaline solution.

RN-Cranberry TA

RN-Table Grape TA

RN-Orange TA

The test minimizes interferences from colored and turbid samples. Sample temperature may be from 0 to 35 degrees C (32 to 95 degrees F). The test range is from 0.8 - 1.4 g/100 mL This test is intended for measuring the Titratable Acidity of Tomatoes and Tomato Juice. Results are reported as g of citric acid/100 mL, equivalent to % citric acid. RN-Tomato TA is based on the titration of tomato acids, mainly citric acid, by an alkaline solution. The test minimizes interferences from colored and turbid samples. Sample temperature may be from 0 to 35 degrees C (32 to 95 degrees F). The test range is from 0.34 - 1.0 g/100 mL. This test is intended for measuring the Titratable Acidity of Grapefruit and Grapefruit Juice. Results are reported as g of citric acid/100 mL, equivalent to % citric acid. RN-Grapefruit TA is based on the titration of grapefruit acids, mainly citric acid, by an alkaline solution. The test minimizes interferences from colored and turbid samples. Sample temperature may be from 0 to 35 degrees C (32 to 95 degrees F). The test range is from 1.20 - 2.00 g/100 mL. A harvest maturity index guide is provided. This test is intended for measuring the Titratable Acidity of Cider, Apples and Pears. Results are reported as g of malic acid/100 mL. RNCider/Apple/Pear TA is based on the titration of apple or pear acids, mainly malic acid, by an alkaline solution. The test minimizes interferences from colored and turbid samples. Samples of cider,apple juice or pear juice can be used as is. They do not have to be pre-filtered or treated with color-removing substances. Sample temperature may be from 0 to 35 degrees C (32 to 95 degrees F). The test range is from 0.36 0.80 g/100 mL This test is intended for measuring the Titratable Acidity of Lemon Juice and Lime Juice. Results are reported as g of citric acid/100 mL, equivalent

RN-Tomato TA

RN-Grapefruit TA

RN-Cider/Apple/Pear TA

RN-Lemon/Lime TA

to % citric acid. RN-Lemon/Lime TA is based on the titration of lemon or lime acids, mainly citric acid, by an alkaline solution. The test minimizes interferences from colored and turbid samples. Sample temperature may be from 0 to 35 degrees C (32 to 95 degrees F). The test range is from 4.0 - 6.2 g/100 mL. This test is intended for measuring the Titratable Acidity of Pineapple Juice. Results are reported as g of citric acid/100 mL, equivalent to % citric acid. RN-Pineapple TA is based on the titration of pineapple acids, mainly citric acid, by an alkaline solution. The test minimizes interferences from colored and turbid samples. Sample temperature may be from 0 to 35 degrees C (32 to 95 degrees F). The test range is from 0.70 - 1.60 g/100 mL. This test is intended for measuring the Titratable Acidity of Strawberries. Results are reported as g of citric acid/100 mL, equivalent to % citric acid. RN-Strawberry TA is based on the titration of strawberry acids, mainly citric acid, by an alkaline solution. The test minimizes interferences from colored and turbid samples. Sample temperature may be from 0 to 35 degrees C (32 to 95 degrees F). The test range is from 0.60 - 1.10 g/100 mL. This test is intended for measuring the Titratable Acidity of Mangoes. Results are reported as g of citric acid/100 mL, equivalent to % citric acid. RNMango TA is based on the titration of organic acids in mangoes, mainly citric acid, by an alkaline solution. The test minimizes interferences from colored and turbid samples. Sample temperature may be from 0 to 35 degrees C (32 to 95 degrees F). The test range is from 0.34 - 0.84 g/100 mL.

RN-Pineapple TA

RN-Strawberry TA

RN-Mango TA

RNPeach/Nectarine/Sweet This test is intended for measuring the Titratable Cherry TA Acidity of Peaches, most Nectarines, and Sweet Cherries. Results are reported as g of malic acid/100 mL, equivalent to % malic acid. RNPeach/Nectarine/Sweet Cherry TA is based on the titration of organic acids in peaches,

nectarines, or sweet cherries, mainly malic acid, by an alkaline solution. The test minimizes interferences from colored and turbid samples. Sample temperature may be from 0 to 35 degrees C (32 to 95 degrees F). The test range is from 0.24 - 0.94 g/100 mL. This test is intended for measuring the Titratable Acidity of Plums and Sour Cherries. Results are reported as g of malic acid/100 mL, equivalent to % malic acid. RN-Plum/Sour Cherry TA is based on the titration of organic acids in plums or sour cherries, mainly malic acid, by an alkaline solution. The test minimizes interferences from colored and turbid samples. Sample temperature may be from 0 to 35 degrees C (32 to 95 degrees F). The test range is from 0.94 - 1.64 g/100 mL.

RN-Plum/Sour Cherry TA