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

The impact of altitude on the different sugars and acids feijoa fruit is unknown. For that reason, objective this study was to evaluate altitudinal effect content organic (citric malic) (glucose, fructose, sucrose) during development fruits. took place in towns Tenjo (2,580 m asl with 12.3°C, 76.4% RH, 190mm precipitation) San Francisco de Sales (1,800 asl, 18.5°C; 86.1% 573 mm precipitation), located Cundinamarca (Colombia). In first locality (Tenjo), fruits developed 1,979 growth degree days (GDD) (180 after anthesis (daa), while second (San Francisco), 2,728 GDD were required (155 daa). acids, predominant acid citric. During development, contents these presented low values a later irregular behavior, finally showing 14.21mg g-1 FW (fresh weight) at harvest for citric 7.95mg Tenjo. malic acid, 9.14mg recorded Francisco, 6.88mg Tenjo, significant differences between altitudes. monosaccharides fructose glucose increased development. However, disaccharide sucrose showed much higher 2,580 (4.27mg FW) than 1,800 (1.03mg FW), which it concluded temperature originated greater respiration loss fruit.