在两个海拔高度生长的黄柳果中糖和有机酸的含量

A. Parra-Coronado, G. Fischer, H. E. Balaguera-López, L. Melgarejo
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引用次数: 3

摘要

海拔对feijoa果实中不同的糖和酸的影响尚不清楚。因此,本研究的目的是评估海拔对菲荷果发育过程中有机酸(柠檬酸和苹果酸)和糖(葡萄糖、果糖和蔗糖)含量的影响。该研究在Tenjo(海拔2580米,12.3°C, 76.4% RH, 190毫米降水)和San Francisco de Sales(海拔1800米,18.5°C;相对湿度86.1%,降水量573毫米),位于哥伦比亚的Cundinamarca。在第一个地点(天町),果实发育需要1979个生长度数(GDD)(开花后180天),而在第二个地点(旧金山),需要2728个生长度数(155天)。有机酸的优势酸是柠檬酸。在果实发育过程中,这些酸的含量呈低值变化,后来呈不规则变化,最终在收获时,旧金山的柠檬酸含量为14.21mg g-1 FW(鲜重),天条的柠檬酸含量为7.95mg g-1 FW。苹果酸在旧金山地区为9.14mg g-1 FW,在天朝地区为6.88mg g-1 FW,而柠檬酸在不同海拔地区差异显著。单糖、果糖和葡萄糖在果实发育过程中增加。然而,在2580 m asl (4.27mg g-1 FW)下,双糖蔗糖的含量显著高于1800 m asl (1.03mg g-1 FW),由此得出结论,低海拔地区较高的温度导致了果实中更多的呼吸和蔗糖的损失。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Sugar and organic acids content in feijoa (Acca sellowiana) fruits, grown at two altitudes
The impact of altitude on the different sugars and acids of the feijoa fruit is unknown. For that reason, the objective of this study was to evaluate the altitudinal effect on the content of organic acids (citric and malic) and sugars (glucose, fructose, and sucrose) during the development of feijoa fruits. The study took place in the towns of Tenjo (2,580 m asl with 12.3°C, 76.4% RH, 190mm precipitation) and San Francisco de Sales (1,800 m asl, with 18.5°C; 86.1% RH, 573 mm precipitation), located in Cundinamarca (Colombia). In the first locality (Tenjo), the fruits developed with 1,979 growth degree days (GDD) (180 days after anthesis (daa), while in the second locality (San Francisco), 2,728 GDD were required (155 daa). For organic acids, the predominant acid was citric. During the fruit development, the contents of these acids presented low values with a later irregular behavior, finally showing 14.21mg g-1 FW (fresh weight) at harvest for citric acid at San Francisco and 7.95mg g-1 FW at Tenjo. For malic acid, 9.14mg g-1 FW was recorded in San Francisco, and 6.88mg g-1 FW in Tenjo, with significant differences for citric acid between altitudes. The monosaccharides fructose and glucose increased during fruit development. However, the disaccharide sucrose showed a significant much higher content at 2,580 m asl (4.27mg g-1 FW) than at 1,800 m asl (1.03mg g-1 FW), for which it is concluded that the higher temperature in the low locality originated greater respiration and loss of sucrose in the fruit.
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