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The carotenoid content in juice of seven citrus cultivars was followed during the fruit maturation period. The analyses were performed with high-performance liquid chromatography (HPLC) procedures that are rapid and reproducible. Using these methods, isomers of cryptoxanthin as well as the carotenes were separated and determined for calculating provitamin A values. ß-Cryptoxanthin readily separated from -cryptoxanthin. The ß isomer was found to be the main source of provitamin A in citrus juice while the structure of the a form would indicate that it is nonactive. The provitamin A content of citrus juice varies with fruit cultivar. Juice of the sweet orange cultivars had the lowest provitamin A carotenoid content while that of Dancy tangerine and Robinson were intermediate. The provitamin A content of Murcott was found to be the highest among all the cultivars studied.

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