Abstract
1. Holding the fruit at 30 to 40°C for several days lowered the acidity of Citrus natsudaidai. The titratable acid decreased with higher temperatures and number of days treated. However, under these conditions the bitter taste increased and an off-flavor developed.
2. The acidity of sour fruits held at 35°C for 3 days was lowered considerably without impairing fruit quality. This treatment on moderately sour fruits was not so effective.
3. During the treatment respiration of the fruit increased in a climacteric-like curve.
4. The treatment decreased both citric acid and malic acid with the former decreasing the most.
