Ascorbic acid content of citrus during growth and development

The ascorbic acid concentration and content are reported during growth and development for the following: (a) whole orange fruits, (b) whole lemon fruits, (c) the peel, pulp, and juice of lemon fruits, and (d) lemon leaves. Also, the flavedo and albedo of lemon peel were analyzed separately. The data were presented as mg ascorbic acid per (a) 100 g of tissue, (b) 100 g of whole fruit, (c) fruit, (d) 100 cm3 of fruit and (e) 100 cm2 of surface. Analysis of the small fruits revealed a sharp rise in the ascorbic acid concentration to a maximum followed by the previously reported decrease with increasing weight and maturity. Leaves followed a similar pattern. The peel of lemon fruits contained more ascorbic acid than the pulp or juice and the flavedo more than the albedo.