Table 1.

The concentration of organic acids (mg g^-1 FW) in the flesh of unripe and ripe stone fruits.

	Unripe (stage II)
	Malic acid	Citric acid	Total soluble sugars
Apricot (common)	33	1.5	6.6	Baldicchi et al., 2015
Apricot (Japanese)	34	13	6.6	Otoguro and Kaneko, 1994
Cherry (sweet)	8	low	41	Walker et al., 2011b
Peach Hakuto			33	Moriguchi et al., 1990
Peach Adriatica	6.6	4.8	43	Famiani et al., 2016
Plum (Japanese)	17	0.1	35	Donen, 1939
				Famiani et al., 2012
	Ripe (end of stage III)
	Malic acid	Citric acid	Total soluble sugars
Apricot (common)	8	10	92	Baldicchi et al., 2015
Apricot (Japanese)	21	40	12	Otoguro and Kaneko, 1994
Cherry (sweet)	6.7	low	126	Ballistreri et al., 2013
				Walker et al., 2011b
	9.4	0,2	165	Winkler and Knoche, 2018
Cherry (sour)	21.6	0.3	115	Winkler and Knoche, 2018
Cherry (Morello)
Line 16	35	low	171	Proietti et al., 2019
Line 37	37	low	55
Peach Hakuto			72	Moriguchi et al., 1990
Peach Adriatica	4.8	0.9	68	Famiani et al., 2016
Peach Pamirskij	3	3	141	Moing et al., 2003
Nectarine Summergrand	4.3	3.7	113	Moing et al., 2003
Plum (Japanese)	11	0.1	104	Donen, 1939
				Famiani et al., 2012
Prunus davidiana	15	0.3	17.5	Moing et al., 2003