Abstract
A unique feature of plant metabolism, when compared to that of animals and micro-organisms, is the ability of plants to accumulate organic acids in the cell vacuole, sometimes in considerable amount. For example, the expressed sap of lemon fruits has a pH of 2·5, due to the presence of as much as 58 mg ml−1 of citric acid. Indeed, the acidity of practically all edible fruits is due to such accumulation, but the phenomenon is not confined to fruit tissue. Leaves of many plants also have this ability and members of one plant family, the Crassulaceae, are notable for the diurnal variation in the amounts of the leaf acids, mainly citric, malic and isocitric acids (Kluge and Ting, 1978). Because of their importance in intermediary metabolism and plant respiration, a multitude of methods have been devised for determining these organic acids and for identifying them in plant extracts.
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Harborne, J.B. (1984). Organic Acids, Lipids and Related Compounds. In: Phytochemical Methods. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5570-7_4
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