between light exposure and organic acid biosynthesis by both immature and mature berries has been reported ( DeBolt et al., 2006 , 2007 ; Kliewer and Schultz, 1964 ) and showed that full sun exposure resulted in maximum levels of tartaric acid formation
Sugars and organic acids in ripe ‘Charleston Gray’ and ‘Jubilee’ watermelons [Citrullus lanatus (Thunb.) Matsum & Nakai] were measured at harvest and after 14 or 19 days of storage at 0°, 7°, 16°, 23°, or 27°C. Soluble solids content (SSC), sucrose, fructose, and glucose concentrations mostly did not change during storage at 0°, but all generally were reduced at the higher temperatures. ‘Charleston Gray’ contained about 3% to 4% sucrose, 2% to 3% fructose, and 1.0% to 1.5% glucose. Fructose was the major sugar in ‘Jubilee’, followed by sucrose and glucose. Malic acid was the major organic acid in both cultivars. Temperature of storage had little effect on malic acid concentration. The concentration of citric acid decreased during storage at 23° or 27°, but not consistently at low temperatures.
Maleic hydrazide (MH)-treated and untreated (control) onion (Allium cepa L.) bulbs were stored for up to 20 weeks at 0, 15, or 30C with relative humidities (RH) of 40% or 60%. MH and RH had minimal effect on sugars and organic acids in inner or outer scale leaves that were analyzed at S-week intervals. Concentrations of fructose, glucose, and total sugars were higher in inner than outer leaves of the bulb, while the reverse was true for sucrose. Total sugars, glucose, and fructose decreased and sucrose increased with higher storage temperature. Total sugars and glucose decreased with increased storage duration. Malic acid concentration was greater in the outer leaves while citric acid levels were higher in inner leaves. Malic acid increased in onion bulbs during storage while citric acid levels were not influenced by storage duration. Total acids showed little difference across temperatures, due to the concurrent increase in citric acid and decrease in malic acid at 30C.
antioxidants linked to inhibiting cancers such as prostate ( Giovannucci et al., 1995 ), skin ( Gonzalez et al., 2003 ), and colon ( Slattery et al., 1999 ). Organic acids, such as malic and citric, and soluble sugars, such as fructose and glucose, contribute
, 2014 ; Horvat and Senter, 1985 ), blueberries also contain different organic acids, including citric, quinic, malic, and succinic acids that contribute to their unique flavor ( Ehlenfeldt et al., 1994 ). Moreover, they are also known for the rich
et al., 2011 ). Cluster roots are characterized to release organic acid anions at a high level, and citrate is demonstrated to be the predominant acid released by cluster roots of tobacco under a K-deficient condition ( Wu et al., 2013 ). Collectively
China is 7 million kilograms, which is primarily used for producing wine, juice, jam, and preserved products ( Zong et al., 2011 ). Anthocyanins, flavonoids, phenols, and organic acids in V. uliginosum fruit show various biological properties
to yield high quality, nutritious fruit, in addition to optimum production. Therefore, in the present study, we focused on the impact of different rates of N fertilization on fruit quality including organic acid, TSS, TA, total phenolic content
Concentrations of the major sugars and organic acids within ripe ‘Charleston Gray’ and ‘Jubilee’ watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] flesh were quantified in 5 different regions. The percentage of soluble solids (%SS) in both cultivars and the percentage of sucrose in ‘Charleston Gray’ were highest in the heart region, followed by the blossom end, and lowest in the stem end. Glucose, malic acid, and citric acid were generally higher in the heart and blossom end compared to the stem end, while fructose was higher in the blossom end than stem end. No significant differences between the top side and the soil side were found for any of the sugars or organic acids. Fructose was the major sugar in all regions in ‘Jubilee’, whereas the major sugar in ‘Charleston Gray’ (sucrose or fructose) depended on the region. Malic acid was the primary organic acid in all regions of both cultivars.
Changes in acid content in fruits of tomato (Lycopersicon esculentum Mill.) left on the vine compared with those of fruits removed from the vine at one stage each of development and ripening. Developing fruits detached 28 days after anthesis had an increase in total acidity attributable to increased malic and citric acid concentrations. Detached developing fruits accumulated organic acids more rapidly than attached fruits. Mature fruits detached at the breaker stage decreased more in total acidity than attached fruits which was reflected in a decrease in malic and citric acids, with a greater decrease in malic acid. The data indicate that organic acid accumulation in detached fruits is determined by metabolism at the time of detachment.