Physicochemical properties and antioxidant activity of the organic and conventional cherries and the compote made from them and the determination of the percentages of contamination of the fruits with lead element.

Abstract

The aim of this research was to compare the production system of the cherry variety, which was grown under traditional and organic conditions in some quality indicators of cherry fruits, as the organic fruits were harvested in the 2019 season from an organic school field in the town of Ras Al-Maarah, Yabroud district in Damascus countryside.

The fruit was bought from the same region and from the same variety grown in the traditional way and made compote from it.

The results showed the superiority of fresh cherry samples grown in an organic way in terms of average fruit weight, vitamin C, total content of phenols and antioxidants, and a decrease in lead content, while moisture and pH were not affected by farming method.

The results of the statistical analysis also showed that superiority of the organic compote compared to the traditional ones in terms of sensory properties when manufacturing compote during the studied storage periods.