Acta Scientific Nutritional Health

Research ArticleVolume 1 Issue 3

Selected Qualitative and Quantitative Parameters Comparison of Apples from Bio- and Conventional Production

Mezey Ján* and Serralegri Davide

Department of Fruit growing, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak Agriculture University in Nitra, Slovakia

*Corresponding Author: Mezey Ján, Slovak Agriculture University in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Fruit growing, Viticulture and Enology, Tr A Hlinku, Nitra Slovakia.

Received: July 07, 2017; Published: July 21, 2017

Citation: Mezey Ján and Serralegri Davide. “Selected Qualitative and Quantitative Parameters Comparison of Apples from Bio- and Conventional Production”. Acta Scientific Nutritional Health 1.3 (2018).

Abstract

  Aims of the work 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. In evaluation of significance in nutrition values between all 11 varieties in each parameter between the two production systems the significance was only in pH value confirmed. By all other parameters the significance was not confirmed. According to measured parameters variety groups were created. The best variety for organic production was Kanzi, followed in second row by Morgenduft, Red Delicious and Red Chief. For conventional production Fuji and Gala were the best followed by Braeburn, Golden Delicious and Pink Lady. As indifferent varieties Granny Smith and Envy were evaluated.

Keywords: Organic; Apple; Nutritional Value; Integrated; Total Sugar

Copyright: © 2018 Mezey Ján and Serralegri Davide. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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