A method is suggested for quantitative determination of ‘Mineola’ tangerine “maturity” based on four parameters sugar:acid ratio, acid content, ethanol content, and fruit weight. A high correlation (r=0.9) was found between maturity and “taste acceptability”—a combination of four parameters of taste: sweetness, sourness, aroma and edibility.
A method is suggested for quantitative determination of ‘Mineola’ tangerine “maturity” based on four parameters sugar:acid ratio, acid content, ethanol content, and fruit weight. A high correlation (r=0.9) was found between maturity and “taste acceptability”—a combination of four parameters of taste: sweetness, sourness, aroma and edibility.