Articles
A COMPARATIVE STUDY OF ‘GOLDEN DELICIOUS’ AND ‘FUJI’ APPLES PRODUCED BY ORGANIC AND INTEGRATED SYSTEMS IN THE NORTH-EAST OF SPAIN
Article number
873_20
Pages
197 – 206
Language
English
Abstract
The objective of our research was to compare the postharvest properties of organic and integrated production systems in apples (Malus domestica Borkh., Golden Delicious and Fuji Kiku-8) from the region of Lleida (NE Spain). Fruit were obtained from integrated and organic experimental orchards except for the organic Golden Delicious apples which were obtained from a commercial orchard.
All orchards had similar climate and soil characteristics. Golden Delicious and Fuji apples were harvested in the commercial harvest window in 2005 and stored in air for 4 or 5 months, respectively.
Ethylene production, firmness, total titratable acidity (TA) and soluble solids content (SSC) were analysed at harvest time and after cold storage (fresh and after 7 days of shelf-life at 20°C). After storage and shelf life, physiological disorders were evaluated and a non-trained consumer panel tasted the apples to establish their sensory attributes.
Although harvested on the same day, non-organic fruit were generally more mature compared with organic fruit, as indicated by a higher ethylene production.
Additionally, organic Golden Delicious apples showed higher TA whereas no difference was found in SSC compared with the integrated samples.
There was no difference in the TA between organic and non-organic Fuji apples but firmness and SSC were significantly higher in the non-organic fruit.
For both cultivars, organic fruit developed fewer physiological disorders during cold storage: fewer Golden Delicious apples developed bitter-pit and Fuji apples presented less lenticel breakdown.
Quality assessment and sensory evaluation both indicated that organic Golden Delicious apples were more sour and organic Fuji apples more sweet than those produced by integrated systems.
However, hedonic scale values showed no clear differences in the general sensory qualification.
Collectively, these results show that the production method (organic versus integrated) and the cultivar may have a significant influence on the postharvest behaviour of apples.
All orchards had similar climate and soil characteristics. Golden Delicious and Fuji apples were harvested in the commercial harvest window in 2005 and stored in air for 4 or 5 months, respectively.
Ethylene production, firmness, total titratable acidity (TA) and soluble solids content (SSC) were analysed at harvest time and after cold storage (fresh and after 7 days of shelf-life at 20°C). After storage and shelf life, physiological disorders were evaluated and a non-trained consumer panel tasted the apples to establish their sensory attributes.
Although harvested on the same day, non-organic fruit were generally more mature compared with organic fruit, as indicated by a higher ethylene production.
Additionally, organic Golden Delicious apples showed higher TA whereas no difference was found in SSC compared with the integrated samples.
There was no difference in the TA between organic and non-organic Fuji apples but firmness and SSC were significantly higher in the non-organic fruit.
For both cultivars, organic fruit developed fewer physiological disorders during cold storage: fewer Golden Delicious apples developed bitter-pit and Fuji apples presented less lenticel breakdown.
Quality assessment and sensory evaluation both indicated that organic Golden Delicious apples were more sour and organic Fuji apples more sweet than those produced by integrated systems.
However, hedonic scale values showed no clear differences in the general sensory qualification.
Collectively, these results show that the production method (organic versus integrated) and the cultivar may have a significant influence on the postharvest behaviour of apples.
Publication
Authors
Y. Soria, W. Schotsmans, G. Reig, C. Larrigaudière
Keywords
organic, apples, storage, postharvest quality
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