Effect of Organic and Conventional Production on the Quality of Lemon “Fino 49”

Agronomy

Francisca Hernández¹  Juan Martínez-Tomé¹  Paola Sánchez-Bravo²  Esther Sendra²  Luis Noguera-Artiaga² 

[1] Department of Plant Sciences and Microbiology, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University of Elche, Carretera de Beniel km 3.2, 03312 Orihuela, Spain;Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University of Elche, Carretera de Beniel km 3.2, 03312 Orihuela, Spain;

关键词: citrus limon;    consumer studies;    organic acids;    preference;    volatile compounds;   

DOI  :  10.3390/agronomy12050980

来源: DOAJ

【 摘 要 】

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 L⁻¹), 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.

【 授权许可】

Unknown