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KMID : 0665420150300060773
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Korean Journal of Food Culture
2015 Volume.30 No. 6 p.773 ~ p.777
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Physicochemical Characteristics and Antioxidant Activities of Organic Strawberries
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Lee Eun-Ji
Chang Min-Sun
Kim Gun-Hee
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Abstract
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Increasing use of organically grown foods has renewed interest in the relationship between agricultural methods and food
quality. The objective of this study was to evaluate the physicochemical characteristics and antioxidant activities of organic strawberries. For this study, strawberries were measured in terms of quality characteristics, including weight, length, diameter, hunter color, soluble solid contents (SSC), moisture contents, and pH, as well as antioxidant activities, including DPPH and ABTS radical scavenging activities and total phenol and flavonoid contents. Consequently, conventional strawberries showed higher weight, diameter, and L (lightness) and b (yellowness) values than organic strawberries (p<0.001). Length, moisture contents, pH, a (redness) value, and DPPH and ABTS radical scavenging activities were similar (p<0.05). However, organic strawberries showed higher SSC and total flavonoid and phenol contents than conventional strawberries (p<0.001). These results indicate that there were significant differences between organic and conventional agriculture techniques.
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KEYWORD
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Strawberries, organic, conventional, antioxidant, quality
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