Fig. 2
From: Effects of temperature gradient on functional fruit traits: an elevation-for-temperature approach
Relationship between elevation (masl) and fruits sugar content; size; hardness, green slope with Psychotria sp1 (p = 0.03), in all five species. Sugar content was measured in °Brix with a refractometer by macerating 0.5-2gr with 1-2mL of water (depending on the species). Size was calculated based on fruit dimensions assuming ellipsoid shape in \({mm}^{3}\). Hardness was defined as skin puncture resistance in \(kg/{mm}^{2}\). All data log transformed to comply with the statistical test assumptions