Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Physicochemical Characteristics and Antioxidant Activities of Organic Strawberries

유기농 딸기의 이화학적 품질특성

  • Lee, Eun-Ji (Department of Food and Nutrition, Duksung Women's University) ;
  • Jang, Min-Sun (Department of Food and Nutrition, Duksung Women's University) ;
  • Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
  • 이은지 (덕성여자대학교 식품영양학과) ;
  • 장민선 (덕성여자대학교 식품영양학과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Received : 2015.09.02
  • Accepted : 2015.11.17
  • Published : 2015.12.30
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Abstract

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.

Keywords

References

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