In citrus fruits,the levels of citric acid are related to its ability to conduct a citric acid cycle of reactions and not to its ability to act as a preservative or a reservoir of carbon.

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Citric acid in citrus fruits primarily acts as a preservative and contributes to the sour taste, but it is not directly related to the fruit's ability to conduct a citric acid cycle of reactions. The citric acid cycle is a series of chemical reactions used by all aerobic organisms to generate energy through the oxidation of acetate derived from carbohydrates, fats, and proteins into carbon dioxide and water.

In Citrus Fruits,the Levels of Citric Acid Are Related to Its