Sugar and organic acids content in feijoa (Acca sellowiana) fruits, grown at two altitudes

Keywords: temperature, radiation, citric acid, malic acid, glucose, fructose, sucrose


In two locations in the Department of Cundinamarca (Colombia), San Francisco de Sales (1,800 meters above sea level [m a.s.l.]); 18.5 °C; 86.1% RH; 573 mm precipitation, and 7,814 W m-2 of accumulated radiation until Acca sellowiana fruit harvest) and Tenjo (2,580 m a.s.l.; 12.3 °C, 76.4% RH; 190 mm precipitation, and 12,303 W m-2 of accumulated radiation), the altitudinal effect on the content of organic acids (citric and malic) and sugars (glucose, fructose and sucrose) during the development of feijoa fruits was determined. In the upper location (Tenjo), at 2,580 m a.s.l., the fruits developed with 1,979 growth degree days (GDD) (180 days after anthesis (daa)), while, in the lower location (San Francisco) at 1,800 m a.s.l., 2,728 GDD were required (155 daa). For organic acids, it was observed that the predominant acid was citric. During the fruit development, the contents of these acids presented low values with a later irregular behavior, finally showing 14.21 mg g-1 FW (fresh weight) at harvest for citric acid in the lower locality and 7.95 mg g-1 FW in the upper location. For malic acid, 9.14 mg g-1 FW was recorded in the lower locality, and 6.88 mg g-1 FW was recorded in the higher location, with a significant difference for citric acid between the two altitudes. The monosaccharides fructose and glucose increased during fruit development, with decreases in the middle of this stage (159 daa for Tenjo, 127 daa for San Francisco de Sales). However, the disaccharide sucrose showed significant differences in its accumulation, with a much higher content in the higher locality at 2,580 m a.s.l. (4.27 mg g-1 FW) than in the lower locality at 1,800 m a.s.l. (1.03 mg g-1 FW), probably because of a higher fruit respiration t in the lower locality where the temperature was higher.


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How to Cite
Parra-Coronado, A., Fischer, G., Balaguera-López, H., & Melgarejo, L. (2022). Sugar and organic acids content in feijoa (Acca sellowiana) fruits, grown at two altitudes. Revista De Ciencias Agrícolas, 39(1). Retrieved from