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Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit

Author:
Reche, J., Hernández, F., Almansa, M.S., Carbonell-Barrachina, Á.A., Legua, P., Amorós, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 438-444
ISSN:
0023-6438
Subject:
Ziziphus, antioxidant activity, antioxidants, carotenoids, chlorophyll, color, consumer attitudes, conventional farming, cultivars, flavonoids, flavor, fruits, functional foods, functional properties, markets, nutritive value, organic acids and salts, organic foods, phenols, production technology, sugars, vegetables, volatile compounds
Abstract:
Organic food is associated with improved nutritional properties, and this consumer expectation has led to increasing demand for organic fruits and vegetables. The objective of this study was to evaluate the changes in physical, chemical, and nutraceutical parameters of the jujube fruits 'Grande de Albatera' cultivar, grown under organic or conventional production systems. Results showed that the organic jujubes were smaller, with a slightly more intense yellow and red color, with higher contents of chlorophylls, carotenoids, sugars, organic acids, and total volatile compounds, but with lower protein and flavonoids, contents than conventional jujubes. Therefore, it can be concluded that the market quality of organic jujubes was similar to that of the conventional ones because fruits were smaller but with a more intense coloration. However, the flavor quality was better as they had more sugars, acids, and volatile compounds, making the flavor of fruits more attractive for consumers. Finally, there were no significant differences in the antioxidant attributes, as organic and conventional jujubes had similar total contents of phenols and antioxidant activity.
Agid:
6250833