The purpose of this study was to determine differences in taste-related and bioactive compounds of organically (OR) and conventionally (CONV) cultivated commercially produced strawberries (Fragaria × ananassa Duch.). Addresses the question if the consumers buying OR strawberries are likely to purchase fruits with better taste and richer in bioactive compounds than those buying CONV fruits.
Only information commonly available to the consumers [cultivar, quality class, product origin (country) and eco-labelling], was considered in selecting experimental material. “Polka” strawberries from 14 farms (7 OR and 7 CONV) from South Estonia were used for analyses.
No evidence was found that OR strawberries contain more bioactive compounds or have higher soluble solids content and titratable acids ratio (associated with better taste) compared to CONV strawberries. There were significant differences in content of total phenolics, anthocyanins, ascorbic acid, vitamin E, total antioxidant capacity, titratable acids and soluble solids between strawberries from individual farms irrespective of cultivation system.
Our study was limited to strawberry “Polka” and some other cultivars might response differently to production systems.
Consumers get information that by choosing an organic product in the marketplace, it is not guaranteed that this product has higher content of bioactive compounds.
Comparative studies of organic and conventional products are preferably performed with products grown at the same location with the same amount of nutrients etc. However, information of production site’s microclimate, soil texture or the amount of plant available nutrients is never available to the consumers. Therefore, our consumer-oriented approach might be valuable.
The current research was supported by the Estonian Science Foundation Grant No 7515 and target-financed research project SF0170057s09.
Tõnutare, T., Keert, K., Szajdak, L. and Moor, U. (2014), "Composition of commercially produced organic and conventional strawberries", Nutrition & Food Science, Vol. 44 No. 6, pp. 562-575. https://doi.org/10.1108/NFS-12-2013-0151
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