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

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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
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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...