should have acidic nature when tested with pH and the higher the concentration of ascorbic acid the more acidic. When testing with pH paper the following results were obtained:

These results indicate that the lemon and lime have the highest concentration of ascorbic acid/vitamin C, where as the orange and apple have the least. This in-fact is not the case when considering graph 2. This shows that an orange has the highest value of Vitamin C (12500.00 mg), the lime has the ‘median’ value (2857.00 mg) and the apple has the least vitamin C (1187.50 mg).

This large difference in correlation occurs as the second graph (concentration of vitamin C solution) considers the whole fruit. An orange in comparison to the other fruits is relatively large. Therefore it will be interpreted to have the highest concentration of vitamin C

Vitamin C decreases with temperature. High nitrogen fertiliser rates can lower vitamin C levels in citrus fruits. Proper potassium levels are also needed for good vitamin C levels. Additionally, climate, especially temperature and total available heat; affect vitamin C levels. Areas with cool nights produce citrus fruits with higher vitamin C levels. Hot tropical areas produce fruit with lower levels of vitamin C. Environmental conditions that increase the acidity of citrus fruits also increase vitamin C levels.

Vitamin C helps the formation of connective tissues, especially collagen fibres. This vitamin is found in fresh fruit. The body is unable to store vitamin for any length of time, as it is water-soluble. Therefore it must be replaced continually, as it is a very important vitamin. People who do not get enough vitamin C develop the disease known as scurvy, in which the bones, joints and gums are affected. Many sailors used to get scurvy because they had no fresh fruits and vegetables on board the ship.

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