摘要：

The content of sucrose, glucose, fructose, titratable acid, ABA, and the activity of acid invertase (AI) were measured in juice sacs of Bendizao mandarin (C.succosa Hort), ponkan (C.reticulata Blanco), Miyagawa wase (C.unshiu Marc) and Meyer lemon (C.meyeri Y). Acid hydrolysis of sucrose in vitro was also studied. The evident differences in sugar content, the ratio of different sugars, titratable acidity, ABA content, and the activity of AI were observed in four citrus varieties. Sugar content in juice sacs of citrus fruit was significantly related to that of ABA at the late stage of fruit development. The result suggested that ABA played an important role in sugar accumulation in juice sacs of citrus fruit. Bendizao mandarin and Miyagawa wase mainly accumulated sucrose in juice sacs of citrus fruit, the main sugars in Meyer lemon was hexose, and Ponkan citrus was the sucrose hexose accumulating type vaviety. For Meyer lemon with high acid degree, acid hydrolysis of sucrose determined the composition of sugars in juice sacs. In addition, for Bendizao mandarin, Ponkan citrus and Miyagawa wase with low acid degree, the AI activity obviously affected the composition of sugars at the late stage of fruit development

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