EFFECT OF ORGANIC AND CONVENTIONAL SYSTEMS ON FRUIT QUALITY OF STRAWBERRY (FRAGARIA × ANANASSA DUCH) GROWN UNDER PLASTIC HOUSE CONDITIONS IN THE JORDAN VALLEY

An experiment was carried out in plastic house conditions during the 2004/2005 season at Abu-Ghannam’s farm in Kreimeh in the northern Jordan Valley, to determine the effect of four doses (1.5, 3.0, 4.5, and 6.0 kg/m²) of fermented organic matter comparing with a conventional system on fruit quality of the strawberry cultivar Honor using a randomized complete block design (RCBD) with four replicates.
Fruit titratable acidity (TA) percentage, size, moisture content, ammonium and nitrate content the conventionally produced fruits were higher than in the organically produced fruits.
The organic treatments tended to produce fruits with higher anthocyanin, total soluble solids (TSS) percentage, dry matter content, ascorbic acid, total phenols and crude fibre content, compared to the control and conventionally produced fruits.
Sensory evaluation for colour, appearance, texture, taste and overall fruit acceptance indicated in most cases higher scores for the organically produced fruits especially the 3 and 4.5 kg O.M./m² treatments compared to the conventionally produced fruits.
The control and the 1.5 kg O.M/m² treatments mostly had the lowest evaluations.

I International Symposium on Fresh Food Quality Standards: Better Food by Quality and Assurance

T.R. Abu-Zahra, K. Al-Ismail, F. Shatat

strawberry, Fragaria × Ananassa, fruit quality, sensory evaluation, organic, conventional

https://doi.org/10.17660/ActaHortic.2007.741.18