High rate of nitrogen also increased the fragility and translucence of the fruit. It was reported that high level of nitrogen resulted in reduction of total soluble solids [4]. Results showed that an increase nitrogen level was found to decrease in acidity of the fruit (Table 6). Marchal and Pinon [5] reported that an increase in nitrogen level causes a reduction in free acid. The concentration of acids should be between 12.0-12.5 meq%. With lower acid level the fruit flavor will be insipid and there will be little aroma. High acid level reduces sweetness and the fruits will have unpleasant taste.