Part of this organic acid may
be oxidized in the Krebs cycle and the remainder stored in the
cytosol, representing high amount of organic acids in fruits
(Chitarra & Chitarra, 2005; Taiz & Zeiger, 2013). For the pH, there
was a reduction in the ripe fruit, according to the results found
for acidity, since there is an increase in acidity when the pH is
reduced.