TY - JOUR AU - Cancel, Luis E. AU - de Hernández, Evangelina R. PY - 1977/07/01 Y2 - 2024/03/29 TI - Chemical Changes in Citron Fruit Bars Due to pH Changes During Processing JF - The Journal of Agriculture of the University of Puerto Rico JA - JAUPR VL - 61 IS - 3 SE - Articles DO - 10.46429/jaupr.v61i3.10425 UR - https://revistas.upr.edu/index.php/jaupr/article/view/10425 SP - 279-289 AB - <p>pH was a determinant factor in the resulting chemical composition of citron fruit bars as shown by a study where this preserve was prepared at pH 3.4, 3.7, 4.1, and 4.3. Vitamin C destruction increased with decreasing pH, except in the case of fruit bars at 4.1 and 4.3, where a reverse tendency seemed to appear. Total acidity in the product was directly related to the pH. Reducing and non-reducing sugars agreed with results reported in the literature related to the inversion of sucrose. In preparing citron fruit bars with sucrose, a pH of 4.1 is recommended.</p> ER -