The effects of spraying Cl^- and SO₄^(2-) solutions on sugar, organic acid and amino acid levels in citrus(C. unshiu Marc.) fruit juice were examined using the ^(14)C-tracer method. Each ^(14)C-labelled compound under investigation was measured during the three weeks after ^(14)CO₂ assimilation. The total carbon compound, which was measured as the specific activity(cpm/㎖) of ^(14)C, was transported more into the fruit juice within one week after ^(14)CO₂ assimilation with the SO₄^(2-) treatment than with the Cl-treatment, The ^(14)C-specific activity changes of the sugar fraction were very similar in both Cl- and SO₄^(2-) treatments although the organic acid fraction was reduced more by SO₄^(2-). The specific activity ratio of the sugar fraction to organic acid was increased rapidly when treated with Cl-. This indicates that SO₄^(2-) plays a role in raising the ratio of sugar to organic acid. It was found that the ^(14)C-specific activity in the amino acid fraction was higher when Cl- was applied.