Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria × ananassa Duch, cv Selva)

Abstract

The CIEL*a*b* and sensory color and anthocyanin, ascorbic acid and total phenolic contents were determined in strawberries (Fragaria×ananassa Duch, cv Selva) grown in the same geographical area of Galicia (NW Spain) under organic and conventional farming methods. The cultivation system was significant for all of the CIEL*a*b* surface color parameters. The color of the organic fruits was darker, less vivid and frequently redder (lower L*, C* and H values). These differences were consistent with the higher scores given by assessors in the external color evaluation for organically grown strawberry. Furthermore, the organic strawberries had a significantly higher level of anthocyanins (19.3±6.8 versus 9.8±1.8μg/gfreshwt (fw) for Cyn-3-glu; 332.3±66.5 versus 254.1±33.6μg/gfw for Pgd-3-glub) and ascorbic acid (86.4±12.7 versus 71.2±4.9mg/100gfw); in contrast, the cultivation system (organic or conventional) did not affect the total phenolic content. The organic strawberries have a higher nutritional value, in terms of antioxidant compounds, which is also reflected in better sensory color characteristics.