Organic acid and sugar composition of three New Zealand grown tamarillo varieties (Solanum betaceum (Cav))

A study was made of three New Zealand grown tamarillo varieties-two red and one yellow. Fruit were analysed by high performance liquid chromatography for their sugar (sucrose, fructose, and glucose) and organic acid (citric and malic) content. The sweeter red variety, as assessed by the growers, 'Andys Sweet Red', had significantly higher sugar levels and sugar to acid ratio than the more astringent tasting 'Secombes Red', in agreement with the measured soluble solids and titratable acidity results. The yellow variety ('Goldmine') had high sugar and acid levels resulting in a sugar to acid ratio between that of the two red varieties.