Análisis comparativo entre los parámetros de calidad de frutas amazónicas ecuatorianas y las características edafoclimáticas de su producción

Abstract

The present study analyzed how soil and climatic conditions influence Ecuadorian Amazonian fruit quality, focusing on La Joya de Los Sachas and Pastaza localities. For this purpose, four fruits were evaluated: cidra, paso, madroño, and tagua, considering physicochemical parameters including pH, titratable acidity (TA), total soluble solids (TSS), and firmness. Meteorological and soil data were also collected, to understand the relationship with fruit quality. First, statistical analyses included inference tests, identifying significant differences between locations, in addition to cluster analysis and main component analysis (PCA). As a result, it was shown that Pastaza fruits are mainly influenced by features such as the percentage of sand, organic matter, nitrogen, sulfur, boron, iron, zinc, phosphorus, altitude, precipitation, and fruit pH. On the other hand, La Joya de Los Sachas fruits were affected by variables for instance, as a percentage of silt, clay, soil pH, cation exchange capacity (CEC), potassium, calcium, magnesium, copper, manganese, temperature and relative humidity, in addition to the physicochemical parameters AT, TSS and firmness. In addition, cluster analysis allowed the grouping of fruits according to locality and quality parameters, while PCA identified the most relevant variables to explain these differences. Finally, both positive and negative correlations were found between the localities' fruit quality parameters and soil and climatic characteristics. In conclusion, soil and climatic conditions significantly influence the quality of Amazonian fruits. Therefore, identifying these factors is essential to optimizing agricultural practices and improving crop quality in these regions.