The chemical reactions that determine pH and titration curve of peach (Prunus persica L. Batsch) fruit flesh tissue have been modeled. Fruit pulp pH is computed as the result of acid/base reactions between organic acids, amino acids, and phosphate derivatives, and their respective salts. Amino acids and phosphate derivatives are taken into account as if they comprised asparagine and phosphoric acid respectively. The computations have been validated by a comparison between measured and predicted pH, titration curves, and titratable acidity on fruits of known chemical composition.
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Lobit et al. (2002) studied this question.
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