Abstract
This study aimed to evaluate physico-chemical properties of guava fruits, ‘Paen Srithong’ and ‘Kim Ju’, from organic and conventional cultivation Systems. Two nearby orchards were selected for the study. Soil chemical attributes, physical properties of guava fruits: weight, density, sphericity, total soluble solids and mechanical testing and chemical properties: ascorbic acid and pectin contents were analysed. The result showed that the organic orchard contained higher levels of soil organic matter, nitrogen, phosphorus and potassium than the conventional orchard. The organic fruits from both cultivars exhibited less density, higher ascorbic acid and higher flesh firmness than the conventional cultivated fruits. ‘Paen Srithong’ cultivar from organic cultivation system exhibited additional significant differences in bigger size and higher contents in TSS and pectin than the conventional cultivated fruits. This confirmation supports positive consumer perceptions on organic guava fruits. It is very useful for promoting the quality of organic guava fruit and enhancing sale.
Highlights
The demand for organic food products has been expanding worldwide because of consumer awareness of health and diet
Consumers are willingly to pay high prices for organic foods due to the perception that they are superior to conventional foods in terms of flavors, nutrition, health benefits, cleanness, safety and environmental-friendly production [1]
Organic agricultural production is recommended as part of the solution to reach the sustainable development goals [2]
Summary
The demand for organic food products has been expanding worldwide because of consumer awareness of health and diet. Consumers are willingly to pay high prices for organic foods due to the perception that they are superior to conventional foods in terms of flavors, nutrition, health benefits, cleanness, safety and environmental-friendly production [1]. Organic agricultural production is recommended as part of the solution to reach the sustainable development goals [2]. Many studies had compared differences in physicochemical and organoleptic properties between organic and conventional fruits and vegetables. The results in some produces were inconsistent. This may due to the differences in production scale, soil type and cultivation management. Comprehensible guidelines should be recommended for obtaining better comparison studies [1]
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