Internal maturity standards for citrus fruit

Page last updated: Friday, 5 June 2020 - 8:37am

The strength of the Australian citrus industry and its profile in domestic and export markets rely heavily on the consistency and taste of its products.

To ensure good tasting fruit is available to consumers of Western Australian citrus, the citrus industry has developed minimum internal maturity standards.

Western Australian standards

Internal maturity standards are based on the three key parameters that affect the taste and acceptability of citrus fruits to consumers:

  • juiciness
  • sweetness
  • balance between sweetness and tartness.

The Western Australian standards have been written into the Biosecurity and Agricultural Management (Agricultural Standards) Regulation 2013 Part 5.

All citrus fruit produced in Western Australia and sold on the fresh market must meet these minimum standards.

Internal maturity standards 2020

Western Australian minimum internal maturity standards set for different citrus types for the 2020 citrus season are found in Tables 1 and 2 below.

Table 1 Minimum Quality standards for navel and Valencia oranges and mandarins
Fruit Type % Juice content Minimum BrimA
Oranges (navel & valencia only) 38 90
Imperial mandarins 33 110
All other mandarins 35 110
Table 2 Minimum Quality standards for other citrus fruit
Fruit Type % Juice content Brix° Minimum Brix°:Acid ratio

Blood oranges

38 9 8:1
Tangelos 40 9 8:1
Grapefruit & Pomelos 33 8 6:1
Hybrids of any species 33 8 8:1
Lemons 25 na na
Limes 33 na na

National standards

Citrus Australia provides national citrus quality standards which are based on similar parameters as the WA standards such as the brix and acid levels of fruit. For more information visit the Australian Citrus Quality Standards webpage.

Contact information

Kevin Lacey
+61 (0)8 9368 3546

Authors

Bronwyn Walsh
Kevin Lacey