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


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Title:
Effect of Organic and Conventional Production on the Quality of Lemon “Fino 49”
Authors:
Sánchez-Bravo, Paola  
Noguera-Artiaga, Luis  
Martinez Tome, Juan  
Hernández, Francisca  
Sendra, Esther  
Editor:
MDPI
Department:
Departamentos de la UMH::Producción Vegetal y Microbiología
Issue Date:
2022-04-19
URI:
https://hdl.handle.net/11000/30925
Abstract:
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
Keywords/Subjects:
Citrus limon
Consumer studies
Organic acids
Preference
Volatile compounds
Type of document:
application/pdf
Access rights:
info:eu-repo/semantics/openAccess
DOI:
https://doi.org/10.3390/agronomy12050980
Appears in Collections:
Artículos Producción vegetal y microbiología



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