Comparison of apples from organic and integrated farming

Due to food safety reasons, there is an increasing interest towards products of organic farming, At the same time there are relatively few studies collating the effect of different farming technologies.DoAmarante et al., (2008) compared the yield and fruit quality of apple (‘Royal Gala’and ‘Fuji’) from conventional and organic production systems. The organic apples contained less K,Mg andN in fruits, and leaves, and fruits were smaller for both cultivars. Organic fruits of Royal Gala variety had lower acidity, but higher soluble solids. Gonda et al. (2000) compared some fruit quality parameters of apple cultivars in organic production to apples grown in integrated production. Carbonaro & Mattera (2001) found significantly higher polyphenol level and polyphenol oxidase activity in organic peaches and pears as compared to those from conventional production.As reported by Dani et al. (2007), organic grape juices showed statistically higher values for the total polyphenol and resveratrol content as compared to conventional ones. Róth et al., (2007) investigated the postharvest quality of integrated and organically produced apple fruit and found that storage conditions had amuch stronger influence than the production system. Stracke et al., (2009)made a three-year comparison of the polyphenol contents and antioxidant capacities in organically and conventionally produced ‘Golden Delicious’ apple. Their main conclusion was that production method had a smaller impact on the variation in the polyphenol content and antioxidant capacity of apples than the yearly climate. Some scientists are sceptic on the advantages of bio fruits and vegetables (Magkos et al. 2003, Trewavas 2004). In their research work Bourn & Prescott (2002) compared the nutritional value, sensory qualities and safety of organic and conventional foods and came to the conclusion that except with nitrate, there is no strong evidence on compositional differences.