Los ácidos orgánicos son componentes abundantes de los frutos maduros y responsables de la acidez, además contribuyen en su sabor. En muchos frutos, los ácidos más abundantes son el málico y el cítrico. Los objetivos de esta revisión son, en primer lugar, proporcionar una reseña clara respecto de los ácidos málico y cítrico en los frutos. Se describe la abundancia de diferentes ácidos en frutos cultivados comercialmente, la manera en que esta abundancia cambia durante el desarrollo de los frutos y las rutas metabólicas usadas en la síntesis y la desasimilación de los ácidos málico y cítrico en los frutos; adicionalmente, se discute sobre las funciones de estos ácidos en la pulpa de los frutos. En segundo lugar, se aborda la manera en que las prácticas ambientales y culturales pueden alterar el contenido de los ácidos orgánicos en frutos.
Organic acids are abundant constituents of ripe fruits and are responsible for their sourness. In addition, they contribute to their flavour. In many fruits, the most abundant organic acids are malic and citric. The aims of this review are two-fold. The first is to provide a clear overview of malic and citric acids in the flesh of fruits. The abundance of different organic acids in commercially grown fruits is described. How this abundance changes during fruit development is outlined. The metabolic pathways used in the synthesis and dissimilation of malic and citric acids in fruits are described. The functions of malic and citric acids in the flesh of fruits are discussed. Secondly, how environmental and cultural practices can alter the organic acid content of fruits is considered.
The organic acids that are accumulated in the flesh of fruits: occurrence, metabolism and factors a ffecting their contents - a review
Alberto Battistelli;Stefano Moscatello;
2015
Abstract
Organic acids are abundant constituents of ripe fruits and are responsible for their sourness. In addition, they contribute to their flavour. In many fruits, the most abundant organic acids are malic and citric. The aims of this review are two-fold. The first is to provide a clear overview of malic and citric acids in the flesh of fruits. The abundance of different organic acids in commercially grown fruits is described. How this abundance changes during fruit development is outlined. The metabolic pathways used in the synthesis and dissimilation of malic and citric acids in fruits are described. The functions of malic and citric acids in the flesh of fruits are discussed. Secondly, how environmental and cultural practices can alter the organic acid content of fruits is considered.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.