What controls fleshy fruit acidity? A review of malate and citrate accumulation in fruit cells.

By Audrey Etienne, M. Génard, P. Lobit, Didier Mbeguie-A-Mbeguie, C. Bugaud. Journal of Experimental Botany, 2013

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Construction of a high density linkage map and its application in the identification of QTLs for soluble sugar and organic acid components in apple (2015, background): “However, increasing evidence indicates that malate accumulation in fruit cells is mainly controlled at the level of vacuolar storage (Verweij et al. 2008; Etienne et al. 2013).”
The organic acids that are accumulated in the flesh of fruits: occurrence, metabolism and factors affecting their contents - a review (2015, methodology): “La acetil-CoA es utilizada como precursor para la síntesis de flavonoides e isoprenoides, y puede derivarse a partir de cualquiera, el piruvato por la acción de la piruvato deshidrogenasa, o el citrato por la acción de la ATP isocitrato liasa (Etienne et al., 2013).”
Recent Advances in the Regulation of Citric Acid Metabolism in Citrus Fruit (2017, background): “On the other hand, prolonged storage induces extensive hydrolysis of hydroxycinnamic derivatives to yield free acids, which might produce the malodorous vinylphenols, which negatively influences the sensory quality of juices (Fallico et al., 1996).”