The organic acids that are accumulated in the flesh of fruits: occurrence, metabolism and factors affecting their contents – a review

Changes in secondary metabolites, organic acids and soluble sugars during the development of plum fruit cv. ‘Furongli’ (Prunus salicina Lindl)

“…Citrate and isocitrate had the same tendency, but the time point at which their decomposition occurred was earlier. This is in accordance with research conducted on loquat, peach, apple and Japanese plum – i.e., that the content of malate and citrate increased at the early and swelling stages of fruit and then decreased during the maturity period . Famiani et al .…”

“…This is in accordance with research conducted on loquat, peach, apple and Japanese plum – i.e., that the content of malate and citrate increased at the early and swelling stages of fruit and then decreased during the maturity period . Famiani et al . suggested that the decrease in the concentration (mg g −1 FW) of citrate/malate is only a dilution effect due to the increase in the size of the fruit, which is caused mainly by vacuolar swelling.…”

“…This is in accordance with research conducted on loquat, peach, apple and Japanese plum -i.e., that the content of malate and citrate increased at the early and swelling stages of fruit and then decreased during the maturity period. 16,[41][42][43] Famiani et al 43 suggested that the decrease in the concentration (mg g −1 FW) of citrate/malate is only a dilution effect due to the increase in the size of the fruit, which is caused mainly by vacuolar swelling. In order to verify whether the content of malate, citrate and isocitrate was regulated by organic acid metabolism-related enzymes, the activities of PEPC, NAD-MDH, CS, ACO, NADP-ICDH, NADP-ME and NAD-ME were measured.…”

Kinetics of Mango Fruits (Mangifera indica cv. ‘Nam Dok Mai Si Thong’) Quality Changes during Storage at Various Temperatures

“…On the initial day, the TA of the mature fruit was about 2.8-3.0%, and decreased to about 0.2-0.9% in ripe mango fruits. The concentration of organic acids declines during ripening because of a conversion of citric acid into sugars and their further utilization in metabolic process of the fruit (Wills et al, 1998;Srinivasa et al, 2002;Gupta & Jain, 2014;Famiani et al, 2015), and these are especially consumed during the respiration process (Hernández et al, 2006;Gomez & Lajolo, 2008;Ibarra-Garza et al, 2015). High temperature has an impact on the TA of mango during storage.…”

Efecto de recubrimientos comestibles de Aloe vera y alginato de sodio sobre la calidad poscosecha de fresa

“…Todos los tratamientos mostraron disminución de la acidez titulable durante el almacenamiento. Este descenso de la acidez es atribuido al consumo de ácidos orgánicos, siendo predominante en fresas el ácido cítrico (Famiani et al 2015), por parte de los procesos metabólicos, durante la respiración de la fruta (Sogvar et al 2016). No se evidencia una tendencia de la relación de concentración del recubrimiento sobre la acidez titulable; sin embargo, todos los tratamientos con recubrimiento presentaron mayor porcentaje de acidez titulable que la muestra control, comportamiento que puede ser atribuido a que los recubrimientos de alginato y de A. Vera reducen el ingreso de oxígeno requerido para los procesos de respiración en el fruto, protegiendo la reducción de los ácidos orgánicos, principalmente, el ácido cítrico de la fresa.…”