Relationships Between Organic Acid Metabolism and the Accumulation of Sugars and Calcium in Fruits of <i>Cerasus humilis</i> During Different Development Stages.

Correlations Between Organic Acid Metabolism and Sugars During the Development and Maturation of Cerasus humilis Fruits As Cerasus humilis fruits develop and mature, both the total acid and malic acid exhibit highly significant positive correlations with all sugar components and total sugar across fruits of different acidity levels.

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In contrast, the proportion of citric acid and oxalic acid content exhibited a decreasing trend, with higher levels observed in the earlier stages compared to the later stages.

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The content of active calcium did not display a clear trend, with the highest levels observed at the late hard seed stage and relatively lower levels at the fully ripe stage.

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The proportion of sorbitol showed a trend of initially increasing followed by a decrease, with proportions at the fully ripe stage being 7.86% and 7.46%, respectively, making it the lowest among the sugars ( Figure 5 ).

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