Abstract
Sugar contents in the juice and peel of very early to late ripening satsuma mandarin cultivars were determined by HPLC. There was little difference in the seasonal change in the juice sugar contents among eight cultivars. In all cultivars there was a peak of glucose : fructose ratio during ripening, which was not related with ripening time of these cultivars. In 'Miyagawa Wase' (early ripening) and 'Aoshima' (late ripening), the sucrose content in the juice began to increase in September. However, an increase of total sugar content in the peel of 'Aoshima' was delayed compared to that of 'Miyagawa Wase', but the pattern of sugar accumulation by the juice differed little among the satsuma mandarin cultivars.
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