Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria x ananassa Duch, cv Selva).

摘要

The CIE_L*a*b* and sensory color and anthocyanin, ascorbic acid and total phenolic contents were determined in strawberries (Fragaria x ananassa Duch, cv Selva) grown in the same geographical area of Galicia (NW Spain) under organic and conventional farming methods. The cultivation system was significant for all of the CIE_L*a*b* surface color parameters. The color of the organic fruits was darker, less vivid and frequently redder (lower L*, C* and H values). These differences were consistent with the higher scores given by assessors in the external color evaluation for organically grown strawberry. Furthermore, the organic strawberries had a significantly higher level of anthocyanins (19.3+or-6.8 versus 9.8+or-1.8 micro g/g fresh wt (fw) for Cyn-3-glu; 332.3+or-66.5 versus 254.1+or-33.6 micro g/g fw for Pgd-3-glub) and ascorbic acid (86.4+or-12.7 versus 71.2+or-4.9 mg/100 g fw); in contrast, the cultivation system (organic or conventional) did not affect the total phenolic content. The organic strawberries have a higher nutritional value, in terms of antioxidant compounds, which is also reflected in better sensory color characteristics.