<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-0135</journal-id>
<journal-title><![CDATA[Revista de Ciencias Agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Cienc. Agr.]]></abbrev-journal-title>
<issn>0120-0135</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Nariño]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-01352022000100055</article-id>
<article-id pub-id-type="doi">10.22267/rcia.223901.173</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Sugar and organic acids content in feijoa (Acca sellowiana) fruits, grown at two altitudes]]></article-title>
<article-title xml:lang="es"><![CDATA[Contenido de azúcares y ácidos orgánicos en frutos de feijoa (Acca sellowiana), cultivados en dos altitudes]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Parra-Coronado]]></surname>
<given-names><![CDATA[Alfonso]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fischer]]></surname>
<given-names><![CDATA[Gerhard]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Balaguera-López]]></surname>
<given-names><![CDATA[Helber Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Melgarejo]]></surname>
<given-names><![CDATA[Luz Marina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<volume>39</volume>
<numero>1</numero>
<fpage>55</fpage>
<lpage>69</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-01352022000100055&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-01352022000100055&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-01352022000100055&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT 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 was carried out 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]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El impacto de la altitud sobre los diferentes azúcares y ácidos del fruto de feijoa es desconocido. Por lo cual el objetivo de este estudio fue evaluar el efecto altitudinal en el contenido de ácidos orgánicos (cítrico y málico) y azúcares (glucosa, fructosa y sacarosa) durante el desarrollo del fruto. El estudio se llevó a cabo en las localidades de Tenjo (2.580 msnm; 12,3°C; 76,4% HR; 190mm precipitación) y San Francisco de Sales (1.800 msnm; 18,5°C; 86,1% HR; 573mm precipitación), ubicadas en Cundinamarca (Colombia). En Tenjo, los frutos se desarrollaron con 1.979 grados día de desarrollo (GDD) (180 días después de antesis (dda)), mientras que en San Francisco de Sales se requirió de 2.728 GDD (155 dda). En las dos localidades se observó que el ácido predominante fue el cítrico. Durante el desarrollo del fruto, los contenidos de estos ácidos presentaron valores bajos con un posterior comportamiento irregular, mostrando finalmente 14,21mg g-1 PF (peso fresco) en la cosecha para ácido cítrico en la localidad de San Francisco y 7,95mg g-1 PF en Tenjo. Para ácido málico se registraron 9,14mg g-1 PF en San Francisco y 6,88mg g-1 PF en Tenjo, con diferencia significativa para el ácido cítrico entre localidades. Los monosacáridos fructosa y glucosa aumentaron durante el desarrollo del fruto. Sin embargo, el disacárido sacarosa presentó un contenido significativamente mayor a 2.580 msnm (4,27mg g-1 PF) que a 1.800 msnm (1,03mg g-1 PF), por lo cual se concluye que la temperatura más alta en la localidad baja originó una mayor respiración y pérdida de la sacarosa en el fruto.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Temperature]]></kwd>
<kwd lng="en"><![CDATA[radiation]]></kwd>
<kwd lng="en"><![CDATA[citric acid]]></kwd>
<kwd lng="en"><![CDATA[malic acid]]></kwd>
<kwd lng="en"><![CDATA[glucose]]></kwd>
<kwd lng="en"><![CDATA[fructose]]></kwd>
<kwd lng="en"><![CDATA[sucrose]]></kwd>
<kwd lng="es"><![CDATA[temperatura]]></kwd>
<kwd lng="es"><![CDATA[radiación]]></kwd>
<kwd lng="es"><![CDATA[ácido cítrico]]></kwd>
<kwd lng="es"><![CDATA[ácido málico]]></kwd>
<kwd lng="es"><![CDATA[glucosa]]></kwd>
<kwd lng="es"><![CDATA[fructosa]]></kwd>
<kwd lng="es"><![CDATA[sacarosa]]></kwd>
</kwd-group>
</article-meta>
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