SUMMARYChanges were followed in fresh weight, juice content, soluble solids, total acidity, and ascorbic acid of lemon fruits during 4, 8, and 12 weeks at 4, 13, and 24°C and after 3 and 14 days at 24°C following 4, 8, and 12 weeks at 4 and 13°C. Juice content, soluble solids, and total acidity increased during storage. The increase was greatest for fruit held at 24°C and least for fruit held at 4°C. Upon transfer to 24°C from 4 and 13°C, all three constituents increased. Changes in ascorbic acid in the lemon fruit do not appear related to the mechanism of chilling injury, but the losses observed in chilled fruit when transferred to 24°C were secondary, probably associated with symptom deve
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