Consumers demand organic products because they believe they are more flavorful and respectful to the environment and human health. The effects of conventional, integrated, and organic farming, grown in a controlled greenhouse, on color, minerals, and carotenoids of sweet pepper fruits ( Capsicum annuum), cv. Almuden, were studied. Experimental results proved that organic farming provided peppers with the highest (a) intensities of red and yellow colors, (b) contents of minerals, and (c) total carotenoids. Integrated fruits presented intermediate values of the quality parameters under study, and conventional fruits were those with the lowest values of minerals, carotenoids, and color intensity. As an example, the concentrations of total carotenoids were 3231, 2493, and 1829 mg kg (-1) for organic, integrated, and conventional sweet peppers, respectively. Finally, organic red peppers could be considered as those having the highest antioxidant activity of all studied peppers (agricultural farming and development stage).

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Twelve volatile compounds were quantified by gas chromatography/mass spectrometry in juices from two Spanish mandarin varieties, Fortuna and Clemenules. Fresh Clemenules juice contained a higher amount of total volatile compounds (61.1 ± 1.1 mg L −1 ) than fresh Fortuna juice (48.8 ± 2.5 mg L −1 ), with D-limonene (97.1%), myrcene (1.7%), sabinene (0.5%), α-pinene (0.3%) and linalool (0.3%) being the predominant compounds. Pasteurisation of the mandarin juices (20 s at 98 • C) caused a significant reduction (∼12%) in vitamin C concentration. On the other hand, vitamin C was stable during storage of the juices for 60 days in aseptic tanks at 2 • C. Volatile compounds, however, were more affected by storage in aseptic refrigerated tanks (2 • C) than by heat treatment. Pasteurisation caused a mean decrease in the total concentration of volatile compounds of about 18%, while, after a storage time of 60 days, 36% of total volatiles present in the juices after pasteurisation were lost from both Fortuna and Clemenules juices. Significant reductions in the concentrations of D-limonene, myrcene, sabinene, α-pinene and linalool were found, while those of α-terpineol and terpinen-4-ol increased.

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