FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




The comparative assessment of some selected quality characteristics of apples from the organic and conventional production


In the paper, some selected nutritive and sensory attributes of the two apple cultivars: ‘Lobo’ and ‘Cortland’ produced in a certified organic orchard and in a conventional orchard were assessed. For the purpose of assessing a nutritive value of the apples analyzed, the following component contents were determined: dry matter, total sugars, reducing sugars, organic acids, vitamin C, flavonols, and anthocyanins. The results obtained proved that the contents of dry matter, total sugars, vitamin C, flavonols, anthocyanins, and organic acids were significantly higher in organic apples compared with apples produced conventionally. The conventionally produced apples were characterized by a higher content of reducing sugars, and by a higher ratio of total sugars to organic acids. The sensory attribute of the apples assessed was estimated using a Quantitative Descriptive Analysis (QDA), and, additionally, as a consumers’ quality (preferences assessment). For the majority of the sensory attributes, no significant differences between apples from the two production systems were determined. With regard to tastes (assessed using a profile method), the organic apples had a better acidy and tart taste whereas the conventionally produced apples had a better sweet taste.


apples, nutritive value, sensory attribute, organic production