. 2012 Jan 27;13(2):1380–1392. doi: 10.3390/ijms13021380

Table 4.

Organic acids content (mg/100 g on FW) in selected fruits at different ripening stages

Organic Acids	Stages	Strawberry		Sweet Cherry	Long Mulberry		Small Mulberry

		Korona	Tufts		M. laevigata	M. macroura	M. nigra	M. alba
Malic acid	Un-ripened	0.5 ± 0.0 ^a	0.3 ± 0.0 ^a	0.2 ± 0.0 ^a	1.2 ± 0.2 ^a	Traces ^A	0.4 ± 0.0 ^a	Traces ^A
	Semi-ripened	0.5 ± 0.0 ^b	0.9 ± 0.0 ^b	1.6 ± 0.1 ^b	1.9 ± 0.0 ^a	Traces ^A	0.5 ± 0.0 ^b	2.3 ± 0.2 ^a
	Fully-ripened	0.7 ± 0.0 ^c	2.6 ± 0.1 ^c	2.3 ± 0.0 ^c	2.6 ± 0.1 ^b	0.5 ± 0.0 ^a	2.1 ± 0.0 ^c	4.1 ± 1.2 ^b

Tartaric acid	Un-ripened	41.0 ± 0.7 ^a	16.1 ± 0.4 ^a	2.3 ± 0.3 ^a	2.4 ± 0.1 ^a	13.0 ± 2.0 ^a	9.9 ± 0.2 ^a	3.4 ± 0.1 ^a
	Semi-ripened	45.9 ± 0.5 ^b	38.7 ± 0.7 ^b	5.9 ± 0.5 ^b	6.6 ± 1.7 ^b	51.2 ± 2.3 ^b	46.4 ± 0.4 ^b	9.6 ± 1.7 ^b
	Fully-ripened	48.8 ± 0.8 ^c	55.6 ± 0.6 ^c	8.3 ± 0.7 ^c	10.1± 0.9 ^c	118.7 ± 2.6 ^c	99.9 ± 0.8 ^c	14.1 ± 0.9 ^c

Citric acid	Un-ripened	70.1 ± 2.3 ^a	95.6 ± 2.9 ^a	2.3 ± 0.1 ^a	234.2 ±8.1 ^a	nd ^B	139.0 ± 1.9 ^a	nd ^B
	Semi-ripened	172.1 ± 1.4 ^b	248.4 ± 1.9 ^b	5.4 ± 0.2 ^b	456.5 ±10.6 ^b	nd ^B	256.3 ± 2.6 ^b	nd ^B
	Fully-ripened	1202.4 ± 5.8 ^c	1434.3 ± 3.8 ^c	10.4 ± 0.1 ^c	987.7 ±12.3 ^c	nd ^B	773.8 ± 4.0 ^c	nd ^B

Ascorbic acid	Un-ripened	10.9 ± 0.9 ^a	18.8 ± 0.6 ^a	9.6 ± 0.6 ^a	6.3 ± 0.2 ^a	23.1 ± 2.3 ^a	11.6 ± 0.9 ^a	2.3 ± 0.9 ^a
	Semi-ripened	45.8 ± 0.4 ^b	94.4 ± 1.8 ^b	13.2 ± 1.9 ^b	10.3 ± 1.1 ^b	65.3 ± 4.6 ^b	16.4 ± 0.5 ^b	16.4 ± 2.4 ^b
	Fully-ripened	90.9 ± 1.9 ^c	131.9 ±2.1 ^c	17.0 ± 2.0 ^c	17.2 ± 1.1 ^c	209.8 ± 12.2 ^c	305.4 ± 1.4 ^c	32.2 ± 3.5 ^c

Total acid	Un-ripened	122.5 ± 4.5 ^c	130.8 ± 3.7 ^c	14.4± 2.4 ^c	244.1 ± 6.1 ^c	36.1 ± 2.1 ^c	160.9 ± 2.4 ^c	5.7 ± 0.2 ^c
	Semi-ripened	264.3 ± 6.4 ^b	382.4 ±5.7 ^b	26.1 ±3.2 ^b	475.3 ± 5.2 ^b	116.5 ± 3.2 ^b	319.6 ± 4.2 ^b	28.3 ± 3.2 ^b
	Fully-ripened	1342.8 ± 16.9 ^a	1624.4 ± 12.4 ^a	38.0 ±5.6 ^a	1017.6 ± 9.8 ^a	329.0 ± 4.7 ^a	1181.2 ± 8.4 ^a	50.4 ± 4.1 ^a

Values (mean ± SD) are average of three samples of each fruit, analyzed individually in triplicate (p < 0.05). Different superscript letters with in the same column represent significant difference among ripening stages per individual organic acid.

Traces = < 0.04;

nd = not detected.