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HPLC separation and concentration changes of organic acids in “Starkrimson” apple flesh during ripening period. (a) “Starkrimson” apple peel monitored by photo-diode array(PAD) detector. Peaks: 1 oxalic acid; 2 citric acid; 3 malic acid; 4 succinic acid; 5 acetic acid, and values are means ± SE (n = 4); (b–f) concentration and changes of oxalic acid, citric acid, malic acid, succinic acid, 6 acetic acid in “Starkrimson” apple peel during ripening period.
