Postharvest Quality of Integrated and Organically Produced Apple Fruit

Róth, Erika; Berna, Amalia Z.; Beullens, Katrien; Lammertyn, Jeroen; Schenk, Ann; Nicolaı̈, Bart

doi:10.17660/actahortic.2007.737.4

Cited by 76 publications

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“…While some authors found no substantial differences between apples from organic and integrated orchards in terms of yield and fruit size [2,3], others have reported an overall better quality of organic apples compared with integrated or conventional apples [4][5][6]. However, organic yields were inconsistent, probably as the result of unsatisfactory crop load management, higher pest occurrence and weed pressures, as well as lower leaf and fruit tissue nitrogen levels [5].…”

Section: Introductionmentioning

confidence: 99%

Analysis of selected primary metabolites and phenolic profile of ‘Golden Delicious’ apples from four production systems

Jakopič¹,

Slatnar²,

Štampar³

et al. 2012

Fruits

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-Introduction. Apple fruit contains many compounds with positive effects on human health but even small pesticide residues from integrated production cause many food safety issues for consumers. Materials and methods. The apple fruits from different types of production: organic, integrated and two combined systems were analyzed. Their contents of sugars and organic acids were quantified with the use of HPLC with RI and UV detectors, and phenolic contents from apple skin and pulp were detected with HPLC-MS. Apple quality was also determined in terms of weight, firmness and color. Results. Organically produced fruits had 14% lower weight than integrated fruits, as well as 15% higher firmness and less green skin color than apples from the other three treatments. Among primary metabolites, the sum of sugars (fructose, glucose, sucrose and sorbitol) as well as organic acids (malic and citric) was highest in the integrated production treatment. Among secondary metabolites, eighteen individual phenolic compounds were determined separately in apple peel and pulp. They were classified into four groups: hydroxycinnamic acids, flavan-3-ols, dihydrochalcones and flavonols. The majority of the identified compounds were dependent on the applied management system. Their concentrations were mainly highest in the organic treatment due to higher stress levels. The multivariate analysis of all monitored parameters placed organic production into one group and presented a similarity among the other three management systems.Slovenia / Malus domestica / fruits / integrated plant production / organic agriculture / proximate composition / quality / Hplc Analyse de certains métabolites primaires et du profil phénolique de pommes 'Golden Delicious' issues de quatre systèmes de production.Résumé -Introduction. La pomme contient de nombreux composés ayant des effets positifs sur la santé humaine, mais les résidus, même faibles, de pesticides issus de productions inté-grées provoquent de nombreux problèmes de sécurité alimentaire pour le consommateur. Matériel et méthodes. Les pommes issues de différents types de production (biologique, intégré et deux systèmes combinés de production) ont été analysées . Leur teneur en sucres et en acides organiques ont été quantifiées par utilisation de l'HPLC avec des détecteurs RI et UV ; les contenus phénoliques de la peau et de la chair des pommes ont été détectés par une HPLC-MS. La qualité des pommes a été également déterminée en termes de poids, fermeté et couleur du fruit. Résultats. Les fruits produits de façon biologique ont présenté un poids infé-rieur de 14 % par rapport aux fruits produits par un système intégré; leur fermeté a été amélio-rée de 15 % et leur couleur de peau a été moins verte que celle des pommes en provenance des trois autres traitements. Parmi les métabolites primaires, la somme des teneurs en sucres (fructose, glucose, saccharose et sorbitol) ainsi que celle des teneurs en acides organiques (acide malique et citrique) ont été les plus élevées pour les pommes issues d...

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Section: Introductionmentioning

confidence: 99%

Analysis of selected primary metabolites and phenolic profile of ‘Golden Delicious’ apples from four production systems

Jakopič¹,

Slatnar²,

Štampar³

et al. 2012

Fruits

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“…Apple fruits are rich in fructose, which accounts for 44-75% of the total sugars (Wu et al 2007). Roth et al (2007) reported that the sucrose content in apples decreased during storage, while glucose and sorbitol levels increased. The first substrate used https://doi.org/10.17221/165/2017-CJFS during respiration is sugar (Chen et al 2006).…”

mentioning

confidence: 99%

“…In cultivars with low amounts of malic acid, the sweet taste becomes predominant (Verberic et al 2009). Therefore, its content decreases during storage, particularly in conditions of high oxygen concentration (Roth et al 2007). Most fresh fruits are acidic with a pH range from 3 to 5.…”

mentioning

confidence: 99%

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Mezey¹,

Mezeyová²

2018

Czech J. Food Sci.

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Mezey J., Mezeyová I. (2018): Changes in the levels of selected organic acids and sugars in apple juice after cold storage. Czech J. Food Sci., 36: 175-180.Apples are a source of sugars, acids, and various biologically active compounds, such as phenolic compounds, which are responsible for most of the antioxidant activities of the fruit. The aim of this study was to evaluate how the cold storage of apple fruits affects the nutritional composition of selected organic acid and sugar content in juice in comparison to juice from fresh fruits. Statistical differences were confirmed between the content of citric acid, malic acid, total acid, pH, sucrose, fructose and glucose in juice from fresh fruits and from juice stored for 140 days. No statistical differences were observed between juice from fresh fruit and juice from fruits stored for 140 days in the content of acetic acid, tartaric acid, total sugar and sweetness index.

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“…These data also suggested lower ethylene contents of organic apples. In contrast, Roth et al 10) studied postharvest qualities of integrated and organically grown "Jonagold" apples and showed no differences in ethylene production. Notes: The intensity of metabolite (n = 6) was averaged prior to PCA to accommodate sample differences in QDA and metabolites.…”

Section: Discussionmentioning

confidence: 94%

“…However, no consistent differences in quality or sensory attributes were reported between apples cultivated under organic and conventional conditions using "McIntosh" and "Cortland." 9) Róth et al 10) also described that the quality attributes of apples grown under different cultivation systems did not significantly differ at harvest or after storage. The effects of organic cultivation systems on apple quality and metabolism remain unclear to date.…”

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confidence: 95%

Sensory and metabolic profiles of “Fuji” apples (Malus domestica Borkh.) grown without synthetic agrochemicals: the role of ethylene production

Tanaka

Miyazawa²,

Okazaki

et al. 2015

Bioscience, Biotechnology, and Biochemistry

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Flavors of “Fuji” apple cultivated with or without synthetic agrochemicals were compared using quantitative descriptive analyses (QDA) and metabolite profiling for 3 seasons. Experimental plots included conventional crops (with agrochemicals) and organic crops (without agrochemicals) at our institute and organic and conventional farms. Additionally, mass market samples were analyzed. Organic apples were weak in sweetness and floral characteristics and had enhanced green and sour flavors. Most esters and sugars were present in lower concentrations in organic than in conventional apples. Close relation of principal component 1 of QDA and metabolite profiles, to ethylene production suggested that ethylene is considerably involved in flavor synthesis. Reduced ethylene associated with immaturity accounted for insufficient flavor synthesis and weak aroma and flavor attributes of organic apples. Furthermore, organic apples from the farm were more flavorsome than those from the institute in 2012, suggesting possible recovery of ethylene production after a long organic cultivation period.

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Postharvest Quality of Integrated and Organically Produced Apple Fruit

Cited by 76 publications

References 0 publications

Analysis of selected primary metabolites and phenolic profile of ‘Golden Delicious’ apples from four production systems

Analysis of selected primary metabolites and phenolic profile of ‘Golden Delicious’ apples from four production systems

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Sensory and metabolic profiles of “Fuji” apples (Malus domestica Borkh.) grown without synthetic agrochemicals: the role of ethylene production

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