Volatile compounds and selected qualitative parametres of apples from organic and integrated farming - can we evaluate the difference?
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3A91981" target="_blank" >RIV/60460709:41210/22:91981 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/22:43924431
Result on the web
<a href="https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=61&article=2258" target="_blank" >https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=61&article=2258</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Volatile compounds and selected qualitative parametres of apples from organic and integrated farming - can we evaluate the difference?
Original language description
The more the shops are flooded by apples from organic and integrated farming, the more the desire of markets and consumers to confirm the way of their treatment grows. The question how to distinguish between organic and integrated production inspired this research. Differences between apples from organic and integrated farming were investigated by optimized headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis. Together 34 samples representing 10 apple cultivars from 6 locations in the Czech Republic, 2 production systems and 2 harvest years were analysed. Approximately 70 volatile compounds were detected, 45 of them were chosen for statistical processing, 33 were identified. Higher soluble solids values of 10 apple varieties noticed in 2015 harvest compared to 2016 indicated possible connection to 2015 dry seasonal conditions. In contrast, higher acidity was obviously related to cultivars Topaz, Melodie and Ontario. Anyhow, the distinction between organic and integrated
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food and Nutrition Research
ISSN
1336-8672
e-ISSN
1338-4260
Volume of the periodical
61
Issue of the periodical within the volume
1
Country of publishing house
SK - SLOVAKIA
Number of pages
17
Pages from-to
89-105
UT code for WoS article
000777483400010
EID of the result in the Scopus database
2-s2.0-85128218098