Fruit Quality, Antioxidant Capacity and Nutrients between Organic and Conventional kiwifruit in Korea

Park, J.; Cho, Y.; Cho, J.; Cho, H.

논문 상세보기

Fruit Quality, Antioxidant Capacity and Nutrients between Organic and Conventional kiwifruit in Korea KCI 등재

Cho, H., Cho, J., Cho, Y., Park, J.

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/314776

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한국유기농업학회지 (Korea Journal of Organic Agriculture)

Vol.19 No.특별호 (2011.12)
pp.225-229

한국유기농업학회 (Korea Association Of Organic Agriculture)

초록

Organic kiwifruits were smaller fruit size but had higher magnesium and dry matter content than conventional, meanwhile, fruil soluble solid content was similar to conventional. There were no significant difference in polyphenol contents and antioxidative capacity between organic and conventional although there were considerable variations among sample orchards. Several minerals were also similar levels in both systems.

키워드

organic kiwifruit fruit quality antioxidative capacity nutrient

저자

Park, J.(Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, 15-2 Daeyari 2gu, Wando-up, Jeonnam 537-807, Republic of Korea)
Cho, Y.(Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, 15-2 Daeyari 2gu, Wando-up, Jeonnam 537-807, Republic of Korea)
Cho, J.
Cho, H.(Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, 15-2 Daeyari 2gu, Wando-up, Jeonnam 537-807, Republic of Korea)

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