{"title":"Selected Quantitative Parameters Comparison of Apples from Bio- and Conventional Production","authors":"M. Ján, Serralegri Davide","doi":"10.30958/AJS.5-4-3","DOIUrl":null,"url":null,"abstract":"Aims of the research were to compare quantitative and qualitative parameters of apples from organic and conventional (integrated) production in following attributes: fruit weight, fruit diameter, juice yield, total sugar content, total acid content, fructose, glucose, malic acid, total soluble solids (TSS) and pH. A statistically significant difference between fruit diameter and fruit weight in organic and conventional system was observed, meanwhile in nutrition values just pH showed difference (p≤0.05) among all 11 varieties. According to measured parameters variety groups were created. The best variety for organic production was Kanzi, followed by Morgenduft, Red Delicious and Red Chief. For conventional production Fuji and Gala showed the highest performance followed by Braeburn, Golden Delicious and Pink Lady. Granny Smith and Envy can be used in both organic and conventional systems with medium performance.","PeriodicalId":91843,"journal":{"name":"Athens journal of sciences","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Athens journal of sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30958/AJS.5-4-3","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
Aims of the research were to compare quantitative and qualitative parameters of apples from organic and conventional (integrated) production in following attributes: fruit weight, fruit diameter, juice yield, total sugar content, total acid content, fructose, glucose, malic acid, total soluble solids (TSS) and pH. A statistically significant difference between fruit diameter and fruit weight in organic and conventional system was observed, meanwhile in nutrition values just pH showed difference (p≤0.05) among all 11 varieties. According to measured parameters variety groups were created. The best variety for organic production was Kanzi, followed by Morgenduft, Red Delicious and Red Chief. For conventional production Fuji and Gala showed the highest performance followed by Braeburn, Golden Delicious and Pink Lady. Granny Smith and Envy can be used in both organic and conventional systems with medium performance.
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