Vol. 16 No. 3 (2010)
Articles

Comparison of apples from organic and integrated farming

Published May 10, 2010
M. Tóth-Markus
Central Food Research Institute, Hungary, H-1022 Budapest, Herman Ottó Street 15
N. Adányi
Central Food Research Institute, Hungary, H-1022 Budapest, Herman Ottó Street 15
F. Boross
Central Food Research Institute, Hungary, H-1022 Budapest, Herman Ottó Street 15
H. G. Daood
Central Food Research Institute, Hungary, H-1022 Budapest, Herman Ottó Street 15
D. Bánáti
Central Food Research Institute, Hungary, H-1022 Budapest, Herman Ottó Street 15
T. Szabó
Research and Extension Centre for Fruit Growing, Hungary, H-4244 Ujfehértó, Vadas-tag 2
J. Nyéki
Institute for Research and Development Centre of Agricultural Sciences and Engineering, University of Debrecen, Hungary, H-4032 Debrecen, Böszörményi Street 138
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APA

Tóth-Markus, M., Adányi, N., Boross, F., Daood, H. G., Bánáti, D., Szabó, T., & Nyéki, J. (2010). Comparison of apples from organic and integrated farming. International Journal of Horticultural Science, 16(3), 15-18. https://doi.org/10.31421/IJHS/16/3/888

Prima’, ‘Gala’, ‘Remo’, ‘Topáz’, ‘Idared’, ‘Releika’, ‘Resi’, ‘Rubinola’, ‘Rajka’, ‘Rewena’ and ‘Florina’ apple cultivars, both from organic and integrated farming, from Pallag and Újfehértó, were compared. Average size, weight, soluble solids, titratable acidity, total polyphenols, free radical scavenging capacity expressed as Trolox equivalent (TEAC), copper and zinc were determined at harvest and after cool storage. Organic apples were more acidic, while integrated fruits had mostly higher copper and zinc content. Total polyphenols and TEAC values did not show a significant difference as a function of farming technology. A principal component analysis shows the separation of provenances as well as stored and fresh apples. Results are considered as preliminary.

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