Iranian Journal of Horticultural Science

Iranian Journal of Horticultural Science

A Comparison of the Nutritional Value of, and the Antioxidant Compounds Present in the Organic, Integrated, and Conventionally Produced Kiwifruits cv. ‘Hayward’

Authors
Mostafa Ashournezhad
Mahmoud Ghasemnezhad
Sirous Aghajanzadeh
Davoud Bakhshi
Javad Fattahi Moghaddam
Abstract
The effect of the organic, integrated and conventional methods of kiwifruit cv. 'Hayward' production on the fruit quality at its harvest time was investigated. Such traits as fruit size, firmness, Total Soluble Solids (TSS), Titratable Acidity (TA), total chlorophyll, total carotenoids, vitamin C, total phenol, flavonoid compounds (catechin, quercetin 3-glucoside and chlorogenic acid) as well as the antioxidant potential of the fruit were evaluated. The results revealed that total carotenoid, TA, TSS/TA in organically produced fruits and in comparison with the conventional and integrated treatments did not significantly differ. But the fruit firmness, TSS, total chlorophyll, ascorbic acid, total phenols, such a flavonoid type as quercetin 3-glucoside, total quercetin, chlorogenic acid, catechin as well as the antioxidant potential were higher in organically produced fruits. Total soluble solids and fruit length in the conventional and integrated management methods were significantly higher than those in the fruits organically produced. The fruits from organic treatments were somehow small and round. A negative correlation was observed between TSS and firmness, but a positive one between total flavonoid, antioxidant capacity as well as between chlorophyll and fruit firmness. Overall, the results indicated that the nutritional value and antioxidant compounds present in the fruits produced through organic farming methods stand at higher levels.
Keywords
Antioxidant
flavonoids
Kiwifruit
Organic culture
Phenolic