Comparison of quality parameters between organic and conventional fruit

3 Comparison of quality parameters between organic and conventional fruit 

Year and month of analysis Sugar (Brix) % bio vs. IP Malic acid (g/1) bio vs. IP Fruit flesh firmness bio vs. IP Quality index ) bio vs. IP Other parameters bio vs. IP 

Similar results were found in a replicated field trial involving four cultivars at Wadenswil, Switzerland (Weibel and Widmer, 2004) and in a similar study carried out in the USA (Reganold et al., 2001) with organic fruit repeatedly achieving higher taste panel scores for fruit firmness, acidity, sugar content and overall sensory score. 

Among all holistic methods proposed for quality assessments, image or picture forming methods are the most frequently used. In 10 out of 11 studies they were shown to differentiate accurately between samples of products from organic and conventional farming systems (Alfoldi et al., 2006). The 

In a study comparing organic and conventional apples (variety Golden Delicious) from a range of commercial orchards it was found that reproducible differences between apples from organic and conventional systems can be detected (Fig. 16.6). Additionally, the vitality index produced based on the picture forming method was found to be correlated with the technical standard index based on chemical quality tests and the sensory test results (Fig. 16.7, left) (Weibel et al., 2004a). 

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