Color, anthocyanin pigment, ascorbic acid and total phenolic compound determination in organic versus conventional strawberries (Fragaria × ananassa Duch, cv Selva)

The CIEL*a*b* and sensory color and anthocyanin, ascorbic acid and total phenolic contents were determined in strawberries (Fragaria × ananassa Duch, cv Selva) grown in the same geographical area of Galicia (NW Spain) under organic and conventional farming methods. The cultivation system was significant for all of the CIEL*a*b* surface color parameters. The color of the organic fruits was darker, less vivid and frequently redder (lower L*, C* and H values). These differences were consistent with the higher scores given by assessors in the external color evaluation for organically grown strawberry. Furthermore, the organic strawberries had a significantly higher level of anthocyanins (19.3 ± 6.8 versus 9.8 ± 1.8 μg/g fresh wt (fw) for Cyn-3-glu; 332.3 ± 66.5 versus 254.1 ± 33.6 μg/g fw for Pgd-3-glub) and ascorbic acid (86.4 ± 12.7 versus 71.2 ± 4.9 mg/100 g fw); in contrast, the cultivation system (organic or conventional) did not affect the total phenolic content. The organic strawberries have a higher nutritional value, in terms of antioxidant compounds, which is also reflected in better sensory color characteristics.

► Color organic strawberries were darker, less vivid, and tended to be redder. ► Organic strawberries had a significantly higher content of anthocyanins. ► Samples from organic farming had a higher content of AA. ► Pgd-3-glu and Cyn-3-glu represented almost total anthocyanins of strawberries. ► No significant differences were found in TPC content of the two types of strawberry.