Cherry juice , acid concentrations

By far the most important acid present in fruits is L-ascorbic acid, vitamin C. Fruits, together with vegetables, are the main sources of this vitamin in the human diet. Its importance was first reported by a Hungarian physician in 1732, who documented the relationship between citrus fruit and antiscorbutic activity. The concentration of L-ascorbic acid can vary between only 2 and 30 mg per 100 g in apples and pears, to over 1000 mg per 100 g in rose hips and certain cherry varieties. The majority of fruits, however, including citrus, have values in the region of 30-100 mg per 100 g. Today, orange juice alone provides 60% of the US Recommended Daily Allowance (RDA) for vitamin C in the American diet. 

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