Chemical profile and correlation analysis of ‘pêra-rio’ orange quality parameters

The consumption of fruits, both fresh and processed, is closely linked to their quality and the attributes valued by the consumer market. Chemical characteristics of the ‘Pêra-Rio’ orange such as vitamin C content, acidity, and soluble solids—are increasingly important in fruit analysis. These factors play a key role in guiding genetic improvement and determining the optimal harvest period for cultivars that produce fruits with traits specifically sought by end consumers. This study aims to present a detailed perspective on the chemical characterization of fruits, with a particular focus on the correlation analysis of the ‘Pêra-Rio’ orange. The fruits were obtained from a local market in Jataí, Goiás, and transported to the Fruit Growing Laboratory at the Federal University of Jataí. Upon arrival, the samples were selected and sanitized for subsequent analysis of soluble solids content, titratable acidity, and vitamin C concentration. The ‘Pêra-Rio’ orange samples exhibited an average citric acid concentration of 1.22 mg/100 mL of juice. Soluble solids content ranged from 8.6 to 11.5 °Brix. A positive correlation was observed between titratable acidity and vitamin C levels, whereas an inverse correlation was found between titratable acidity and the soluble solids to titratable acidity (SS/TA) ratio. These findings suggest that the fruits analyzed may have exhibited enhanced chemical characteristics had they remained on the plant for a longer maturation period.