The aim of the present study is to clarify the influence of the difference in acidity of the fruits and the storage temperature on the citrus fruit 'Shiranuhi'. Sugar content, acidity and organic acid contents decreased significantly during storage, and the fruits stored at lower temperature had a tendency to keep higher levels than the fruits stored at higher temperature. On the other hand, the fruits with high acidity kept higher levels than the fruits with moderate acidity. Sucrose content increased slightly during storage, while glucose and fructose content decreased. The fruits stored at lower temperature had a tendency to keep higher contents than the fruits stored at higher temperature in a similar manner as above. Little change in content of l-ascorbic acid was observed during storage although there was a decrease in dehydroascorbic acid. Although most of the scores from sensory evaluation of the fruits decreased during storage, the fruits with high acidity (ca. 1.1%) stored at 7℃ kept the highest sensory properties. As conclusion, it was revealed that the fruits with high acidity (ca. 1.1%) stored at 7℃were kept their quality for 4 to 5 months.
