Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit

Organic food is associated with improved nutritional properties, and this consumer expectation has led to increasing demand for organic fruits and vegetables. The objective of this study was to evaluate the changes in physical, chemical, and nutraceutical parameters of the jujube fruits 'Grande...

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Autores: Reche, Juana, Hernández, Francisca, Almansa, M. Soledad, Carbonell-Barrachina, Ángel A., Legua, Pilar, Amorós, Asunción
Tipo de recurso: artículo
Fecha de publicación:2019
País:España
Institución:Universidad Miguel Hernández de Elche
Repositorio:REDIUMH. Depósito Digital de la UMH
OAI Identifier:oai:dspace.umh.es:11000/36669
Acceso en línea:https://hdl.handle.net/11000/36669
Access Level:acceso abierto
Palabra clave:Minor crops
Organic foods
Phenolic compounds
Volatile compounds
Ziziphus jujuba
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spelling Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruitReche, JuanaHernández, FranciscaAlmansa, M. SoledadCarbonell-Barrachina, Ángel A.Legua, PilarAmorós, AsunciónMinor cropsOrganic foodsPhenolic compoundsVolatile compoundsZiziphus jujubaOrganic food is associated with improved nutritional properties, and this consumer expectation has led to increasing demand for organic fruits and vegetables. The objective of this study was to evaluate the changes in physical, chemical, and nutraceutical parameters of the jujube fruits 'Grande de Albatera' cultivar, grown under organic or conventional production systems. Results showed that the organic jujubes were smaller, with a slightly more intense yellow and red color, with higher contents of chlorophylls, carotenoids, sugars, organic acids, and total volatile compounds, but with lower protein and flavonoids, contents than conventional jujubes. Therefore, it can be concluded that the market quality of organic jujubes was similar to that of the conventional ones because fruits were smaller but with a more intense coloration. However, the flavor quality was better as they had more sugars, acids, and volatile compounds, making the flavor of fruits more attractive for consumers. Finally, there were no significant differences in the antioxidant attributes, as organic and conventional jujubes had similar total contents of phenols and antioxidant activity.ElsevierDepartamentos de la UMH::Producción Vegetal y Microbiología202520252019info:eu-repo/semantics/articleapplication/pdf7application/pdfhttps://hdl.handle.net/11000/36669reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad Miguel Hernández de ElcheIngléshttps://doi.org/10.1016/j.lwt.2018.10.012info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dspace.umh.es:11000/366692026-05-27T13:36:21Z
dc.title.none.fl_str_mv Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit
title Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit
spellingShingle Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit
Reche, Juana
Minor crops
Organic foods
Phenolic compounds
Volatile compounds
Ziziphus jujuba
title_short Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit
title_full Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit
title_fullStr Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit
title_full_unstemmed Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit
title_sort Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit
dc.creator.none.fl_str_mv Reche, Juana
Hernández, Francisca
Almansa, M. Soledad
Carbonell-Barrachina, Ángel A.
Legua, Pilar
Amorós, Asunción
author Reche, Juana
author_facet Reche, Juana
Hernández, Francisca
Almansa, M. Soledad
Carbonell-Barrachina, Ángel A.
Legua, Pilar
Amorós, Asunción
author_role author
author2 Hernández, Francisca
Almansa, M. Soledad
Carbonell-Barrachina, Ángel A.
Legua, Pilar
Amorós, Asunción
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Departamentos de la UMH::Producción Vegetal y Microbiología
dc.subject.none.fl_str_mv Minor crops
Organic foods
Phenolic compounds
Volatile compounds
Ziziphus jujuba
topic Minor crops
Organic foods
Phenolic compounds
Volatile compounds
Ziziphus jujuba
description Organic food is associated with improved nutritional properties, and this consumer expectation has led to increasing demand for organic fruits and vegetables. The objective of this study was to evaluate the changes in physical, chemical, and nutraceutical parameters of the jujube fruits 'Grande de Albatera' cultivar, grown under organic or conventional production systems. Results showed that the organic jujubes were smaller, with a slightly more intense yellow and red color, with higher contents of chlorophylls, carotenoids, sugars, organic acids, and total volatile compounds, but with lower protein and flavonoids, contents than conventional jujubes. Therefore, it can be concluded that the market quality of organic jujubes was similar to that of the conventional ones because fruits were smaller but with a more intense coloration. However, the flavor quality was better as they had more sugars, acids, and volatile compounds, making the flavor of fruits more attractive for consumers. Finally, there were no significant differences in the antioxidant attributes, as organic and conventional jujubes had similar total contents of phenols and antioxidant activity.
publishDate 2019
dc.date.none.fl_str_mv 2019
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/11000/36669
url https://hdl.handle.net/11000/36669
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.lwt.2018.10.012
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
7
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:REDIUMH. Depósito Digital de la UMH
instname:Universidad Miguel Hernández de Elche
instname_str Universidad Miguel Hernández de Elche
reponame_str REDIUMH. Depósito Digital de la UMH
collection REDIUMH. Depósito Digital de la UMH
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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