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Alberto Battistelli ; Stefano Moscatello ; Juan Guillermo Cruz-Castillo ; Robert P. Walker ;REVISTA CHAPINGO SERIE HORTICULTURA 2015, XXI (2)

Autor: Franco Famiani

Fuente: http://www.redalyc.org/

Introducción

REVISTA CHAPINGO SERIE HORTICULTURA ISSN: 1027-152X chapingo.horticultura@gmail.com Universidad Autónoma Chapingo México Famiani, Franco; Battistelli, Alberto; Moscatello, Stefano; Cruz-Castillo, Juan Guillermo; Walker, Robert P. The organic acids that are accumulated in the flesh of fruits: occurrence, metabolism and factors affecting their contents - a review REVISTA CHAPINGO SERIE HORTICULTURA, vol.
XXI, núm.
2, julio, 2015, pp.
97-128 Universidad Autónoma Chapingo Chapingo, México Available in: http:--www.redalyc.org-articulo.oa?id=60941168001 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Review article The organic acids that are accumulated in the flesh of fruits: occurrence, metabolism and factors affecting their contents – a review Ácidos orgánicos acumulados en la pulpa de los frutos: ocurrencia, metabolismo y factores que afectan sus contenidos- una revisión Franco Famiani *; Alberto Battistelli ; Stefano Moscatello ; Juan Guillermo Cruz-Castillo ; Robert P.
Walker * Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, ITALY. Correo-e: franco.famiani@unipg.it y rob.walker@talktalk.net (*Autores para correspondencia) Istituto di Biologia Agroambientale e Forestale, CNR, Porano (TR), ITALY. Centro Regional Universitario Oriente, Universidad Autónoma Chapingo, Huatusco, Veracruz, MÉXICO. Abstract Keywords: citrate, cultural practices, malate, malate dehydrogenase (MDH), malic enzyme, phosphoenolpyruvate carboxykinase (PEPCK), phosphoenolpyruvate carboxylase (PEPC), pyruvate orthophosphate dikinase (PPDK), temperature. O rganic acids are abundant constituents of ripe fruits and are responsible for their sourness.
In addition, they contribute to their flavou...

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