During the ripening process fruit acids are degraded, the sugar content increases and the sugar/acid ratio reaches a higher value.
A high level of acidity - common in under-ripe fruit - makes the fruit taste sour. Conversely, over-ripe fruits have very low levels of fruit acid and therefore lack characteristic flavor.
For lemons, a higher level of acidity is particularly important. Lemon varieties have between 5-7% (mostly citric acid), compared with around 1% in oranges.
Crop Nutrition and Citrus Fruit Acidity
Nitrogen and potassium increase fruit acidity, whereas calcium and copper will reduce acidity. Other nutrients have little effect.
Recommended Yara Fertilizers for Citrus
Elaborated by our specialists, Yara's nutrition programmes for citrus can help you to achieve excellent crop performance.