Articles
DO ORGANICALLY GROWN APPLES HAVE A BETTER (DIFFERENT) TASTE THAN APPLES FROM INTEGRATED PRODUCTION?
Article number
796_32
Pages
237 – 241
Language
English
Abstract
Apple fruit cv. Jonagold were picked in three different regions of Belgium over two seasons.
In each region one organic and one integrated orchard with identical climatic and soil characteristics and similar age and planting system were sampled.
Fruit were stored in air and under CA conditions (1% O2, 2.5% CO2) at 1°C for 6 months.
Quality attributes including firmness, soluble solid content, acid and sugar content, and the aroma profile were measured right after harvest and CA storage and after shelf-life exposure.
While storage conditions and time, shelf-life, season and orchard had a large effect on most parameters, production system did not appreciably affect quality.
In each region one organic and one integrated orchard with identical climatic and soil characteristics and similar age and planting system were sampled.
Fruit were stored in air and under CA conditions (1% O2, 2.5% CO2) at 1°C for 6 months.
Quality attributes including firmness, soluble solid content, acid and sugar content, and the aroma profile were measured right after harvest and CA storage and after shelf-life exposure.
While storage conditions and time, shelf-life, season and orchard had a large effect on most parameters, production system did not appreciably affect quality.
Authors
A. Schenk, E. Róth, B.M. Nicolaï
Keywords
organic, quality, flavour, aroma, taste
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