Evaluation of the Potential Allergenicity of Strawberries in Response to Different Farming Practices

Abstract

Fruit allergies are a large problem today. Many consumers suffer from food allergies or intolerances. The method of food production has a major impact on its quality. In fruit and vegetable production, three different farming systems are mainly found: conventional, integrated pest management and organic production. The latter is considered the best in terms of fruits and vegetables safety and high quality. The present experiment was performed to demonstrate the effect of the strawberry production method on its allergenic properties and flavonoid content. The strawberry ‘Honeoye’ cv. was used for the study. Fruits from the three cultivation systems, organic, conventional and integrated, were tested for their content of biologically active compounds and their potential allergenicity. The results obtained indicate that the strawberries from the organic system were the safest because they contained the lowest levels of Bet v1 and profilin in comparison with the fruits from the integrated and conventional systems.

The Dynamic of Polyphenols Concentrations in Organic and Conventional Sour Cherry Fruits: Results of a 4-Year Field Study

“…Kaempferol-3- O -glucoside was identified in conventional sour cherry fruits in significantly higher concentrations compared to organic ones ( p = 0.0031 in 2015; p < 0.0001 in 2017 and p < 0.0001 in 2018). A similar result was observed in the experiment with organic and conventional herbs, strawberries and potatoes [ 29 , 30 , 31 ].…”

“…The organic sour cherry only contained significantly more total anthocyanins in 2016 and 2018 ( p < 0.0001 and 0.0015, respectively). Some experiments showed that organic fruits contained significantly more total anthocyanins [ 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 32 ]. Total anthocyanins were present at the highest levels in “Oblacińska” cv.…”

Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods

“…Even higher differences were observed in the case of the anthocyanin content, which indicates that the use of a long-lasting convective drying process as well as spray drying causes degradation of these compounds. Given the strawberry growing system, organic and conventional, many experiments have shown that organic fruits are richer in biologically active compounds [7,8,46]. Considering the above, it can be expected that the obtained content of bioactive ingredients in the tested powders may be higher than in powders that would be obtained from fruit from the conventional system.…”

Sensory and Physicochemical Quality, Residual Fungicide Levels and Microbial Load in ‘Florida Radiance’ Strawberries from Different Disease Control Treatments Exposed to Simulated Supply Chain Conditions

“…Fresh fruits and vegetables, and strawberries particularly, are most often contaminated by residual pesticides and wasted along the supply chain. Thus, several studies have compared the quality of strawberries grown under conventional and organic agricultural conditions [ 40 , 41 , 42 , 43 , 44 , 45 , 46 ]. Others have also reported on the levels of pesticide residues in organic, integrated pest management (IPM), and conventionally grown strawberries [ 40 , 41 , 42 , 43 , 44 , 45 , 46 ].…”

“…In contrast, after cold storage, strawberries from the reduced pesticide treatment had a greater or similar anthocyanin content than the conventional disease control treatment [15,22]. Several other studies have also shown that at harvest, strawberries from IPM or organic farming had similar or higher amounts of vitamin C, phenolic compounds, and anthocyanins than conventionally grown fruit [17][18][19]21,23,[40][41][42]. Overall, in our study, strawberries from control treatments showed less decline in bioactive compounds than fruit exposed to supply chain conditions, regardless of the cultivation method.…”