Fig. 2.
Analysis of organic acids by HPLC. (A) Chromatogram of a standard containing citric acid, malic acid and tartaric acid. The fumaric acid peak visible at 12.7 min originates from an impurity in malic acid. (B) Chromatogram for ripe Heinz 1706 tomatoes. (C) Chromatogram for green, unripe Heinz 1706 tomatoes. (D) Calibration curves for citric acid (red) and malic acid (blue).
