Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/30925
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dc.contributor.authorSánchez-Bravo, Paola-
dc.contributor.authorNoguera-Artiaga, Luis-
dc.contributor.authorMartinez Tome, Juan-
dc.contributor.authorHernández, Francisca-
dc.contributor.authorSendra, Esther-
dc.contributor.otherDepartamentos de la UMH::Producción Vegetal y Microbiologíaes_ES
dc.date.accessioned2024-02-01T09:32:50Z-
dc.date.available2024-02-01T09:32:50Z-
dc.date.created2022-04-19-
dc.identifier.citationAgronomy 2022, 12(5), 980es_ES
dc.identifier.issn2073-4395-
dc.identifier.urihttps://hdl.handle.net/11000/30925-
dc.description.abstractSince 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 consumerses_ES
dc.formatapplication/pdfes_ES
dc.format.extent12es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectCitrus limones_ES
dc.subjectConsumer studieses_ES
dc.subjectOrganic acidses_ES
dc.subjectPreferencees_ES
dc.subjectVolatile compoundses_ES
dc.titleEffect of Organic and Conventional Production on the Quality of Lemon “Fino 49”es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/agronomy12050980es_ES
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Artículos Producción vegetal y microbiología


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