Table 3.

Organic acids and monosaccharides in unripe fruits.

Active Components	Unripe Fruits	Cultivars	Maturity Stages	Component Characterization	Reference
Organic acids	Grape	Glera, Chardonnay, Sauvignon Blanc, Merlot, Cabernet Franc and Cabernet sauvignon	Bunch closure	Tartaric acid and malic acid	[49]
	Peach	Mibaekdo and Nagasawa Hakuho	30–35 days after flowers	Oxalic acid, tartaric acid, malic acid, and lactic acid	[50]
	Strawberry	Seolhyang, Janghee, and Maehyang	50% of fruit surface turns into red color	Malic acid and citric acid	[39]
Monosaccharide	Grape	Glera, Chardonnay, Sauvignon Blanc, Merlot, Cabernet Franc and Cabernet Sauvignon	Bunch closure	Glucose and fructose	[49]
	Tomato	——	——	Rhamnogalacturonan	[53]
	Apple	——	30 days after blossom	Galactose, arabinose, mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, and xylose	[54]
	Banana	Musa sapientum	——	Rhamnose, trehalose, arabinose, xylose, mannose, galactose, glucose, and uronic acid	[55]
	Strawberry	Seolhyang, Janghee, and Maehyang	50% of fruit surface turns into red color	Fructose, glucose, and sucrose	[39]

——: not mentioned in the literature.