Effect of Organic and Conventional Production on the Quality of Lemon “Fino 49”
Sánchez-Bravo, Paola | Noguera-Artiaga, Luis | Martinez Tome, Juan | Hernández, Francisca | Sendra, Esther | Departamentos de la UMH::Producción Vegetal y Microbiología
Since the end of the 20th century, organic foods have gained interest within the world population. The lemon is a fruit that is acquiring great prominence in the markets. Its use is based on its appreciated aroma and its content of bioactive compounds, but these attributes are greatly influenced by agronomic practices. To study the influence that organic farming has on the quality of “Fino 49” lemon variety in Spain, this citrus fruit has been characterized based on its morphological, functional, aromatic, and sensory properties. The results showed that conventional farming led to larger and elongated fruits (121.75 g of fruit weight and 58.35 and 79.66 mm of equatorial and polar diameter, respectively), with a higher lightness (L*) in lemon skin (73.38) and higher content of organic acids (malic, citric, and succinic) and sugars (glucose and fructose). On the other hand, organic farming had a higher content of volatile compounds in lemon juice (2537 mg L1), especially limonene (increase of ~20%), which is related to the greater odor and flavor found in the organic samples by consumers (4.8 and 5.2, respectively). Furthermore, organic lemons had a better acceptance rate by consumers
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Эту запись предоставил Universidad Miguel Hernández