Physiochemical and Functional Properties of Organic or Conventional Strawberry, Poster Board #057

Recently, organic fruits or vegetables receive the increased attention since people are aware of personal health and environment. However, little scientific data have been given for benefits of organic fruits and consumer’s trust. In this study, strawberries were cultivated conventionally or organically and their qualities were evaluated with respect to physiochemical properties and physiological functions. Organic strawberry showed 2 times harder and 1.2 times sweeter but 15% lower fruit weight, compared to those of conventional one. Organic strawberry had a 22% and a 11% higher amount of dietary fiber and crude protein, than those of conventional one, respectively. Organic strawberry contained a half amount of essential minerals like iron (4.3 vs. 8.8 ppm), manganesium (1.0 vs. 1.4 ppm), zinc (1.4 vs. 2.6 ppm), but did no difference in other compounds like sodium and potassium, compared to those of conventional one. For functional characterization, organic strawberry had a 55% higher amount of beta-carotene (13.1 ug/100g), but 11% or 14% lower amounts of vitamin C (44.5mg/100g) or flavonoids (2.9 mg/g), compared to conventional strawberry. There are similar with total phenolic contents between conventional and organic ones. In addition, organic strawberry showed higher antioxidant and NO scavenging activities with 167 uM of vit C eq. and a 35%, compared to those of conventional strawberry with 149 uM of vit C eq. and a 25%, respectively. Overall, those results indicate that organic strawberry exhibited better product quality and physiological functions than conventional strawberry. This study was financially supported by Jellanamdo Agricultural Research and Extension Services.