The nutritional value and vitamin C content of different raspberry cultivars from organic and conventional production

Journal Pre-proof The nutritional value and vitamin C content of different raspberry cultivars from organic and conventional production Alicja Ponder, Ewelina Hallmann

PII:

S0889-1575(19)31343-2

DOI:

https://doi.org/10.1016/j.jfca.2020.103429

Reference:

YJFCA 103429

To appear in:

Journal of Food Composition and Analysis

Received Date:

9 September 2019

Revised Date:

19 January 2020

Accepted Date:

22 January 2020

Please cite this article as: Ponder A, Hallmann E, The nutritional value and vitamin C content of different raspberry cultivars from organic and conventional production, Journal of Food Composition and Analysis (2020), doi: https://doi.org/10.1016/j.jfca.2020.103429

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The nutritional value and vitamin C content of different raspberry cultivars from organic and conventional production

Alicja Ponder1, Ewelina Hallmann1* [email protected] 1

Department of Functional and Organic Food, Institute of Human Nutrition Sciences, WULS-

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SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

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Corresponding author. Department of Functional and Organic Food, Institute of Human Nutrition

Sciences, WULS-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland. Tel: +48 22 59 37 036. ,

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ORCID: 0000-0002-4855-7057

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Graphical abstract

citric acid

ORGANIC

glucose

nutritional value

CONVENTIONAL

vitamin C

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raspberry fruits

Highlights   

The cultivation method has significant impact on raspberry nutritional status; Organic raspberry fruits contain more organic acids than the conventional ones; Summer raspberry cultivars are richer in vitamin C compared to the autumn ones.

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ABSTRACT

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Raspberry fruit is a source of vitamin C. Vitamin C has antioxidant properties and can

neutralize the negative effects of oxidative stress. The aim of this study was therefore to compare the content of vitamin C, sugars and organic acids in organic vs. conventional

raspberries and to determine the effects of harvest time and cultivar on the contents of these

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compounds. The experiment was carried out in 2013–2014. Fruits from four raspberry

cultivars ('Laszka', 'Glen Ample', 'Glen Fine' and 'Tulameen') were collected in the summer,

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and fruits of the 'Polka' cv. were collected in the autumn. The experiment was carried out on three organic farms and three conventional farms. The vitamin C, sugars and organic acids

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contents were determined using the HPLC method. The conventional raspberries grown in 2013 contained a significantly greater vitamin C (40.5 mg/100 g FW) and dehydroascorbic acid (35.8 g/100 g FW) content compared to organic raspberries (33.7 mg/100 g FW and 29.2

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mg/100 g FW, respectively) . We observed an effect of the cultivar on the total organic acids and citric acid content in raspberry fruit in 2013 and 2014. ‘Laszka’ cv. (1720 mg/100 g FW and 1650 mg/100 g FW) and ‘Glen Fine’ cv. (1740 mg/100 g FW and 1710 mg/100 g FW)

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fruits contained significantly more total organic acids and citric acid (1680 mg/100 g FW and 1610 mg/100 g FW) as well (1680 mg/100 g FW and 1670 mg/100 g FW) compared to the

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other experimental cultivars. However, the 2014 ‘Tulameen’ cv. was characterized by the highest levels of total sugars (14.9 g/100 g FW) and sucrose (5.0 g/100 g FW) content. The conventional raspberry fruits (55.4 mg/100 g FW) harvested in the autumn of 2014 contained a significantly greater malic acid content compared to organic fruits (46.2 mg/100 g FW). Key words: vitamin C analysis; sugars content, organic acids, HPLC, raspberry composition 1. Introduction 2

Raspberries are one of the most popular fruits in Europe. Poland is the largest European producer of raspberries from both organic and conventional systems (Eurostat, 2019). Raspberry fruit is a rich source of bioactive compounds, such as vitamin C. Vitamin C has antioxidant properties. This means that vitamin C can neutralize the negative effects of oxidative stress (Noratto et al., 2017). Reactive oxygen species are produced as a result of normal cellular metabolism and environmental factors, such as air pollutants, heavy metal ions or cigarette smoke (Liguori et al., 2018). Oxidative stress contributes to many pathological conditions and diseases, including cancer, neurological disorders, hypertension, diabetes, and asthma (Massaro et al., 2019; Chikara et al., 2018; Choi et al., 2018; Yılmaz et

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al., 2018; Ullah et al., 2016). Vitamin C provides intracellular and extracellular antioxidant capacity primarily by scavenging oxygen free radicals (Birben et al., 2012).

In addition, vitamin C has a protective function against oxidative stress for plants. It has been found that vitamin C plays a role during the plant response to abiotic stresses such as drought, chilling, heavy metal toxicity, heat, and osmotic stress. Moreover, pesticides can also induce

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oxidative stress leading to the generation of free radicals in plants (El-Gendy et al., 2010; Asensi-Fabado et al., 2010).

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Organic forming is recognized as a favourable solution for reducing environmental concerns related to intensive agricultural management practices. This farming system relies mainly on

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farm-internal resources and limits the input of external auxiliary materials, for example, by greatly restricted use of pesticides (Guthman, 2014; Aldanondo-Ochoa and Almansa-Sáez, 2009).

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The characteristic taste of raspberry fruit is an effect of its sugars and organic acids concentration. However, the content of these compounds is influenced by environmental and weather conditions, agrotechnical conditions, harvest time and cultivar (Fu et al., 2015;

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Duarte et al., 2010). In the latest literature, there is a lack of information about raspberry quality and the effects of farm management, cultivars and harvest time. The aim of this study

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was therefore to analyse and compare the concentration of vitamin C, sugars and organic acids in organic vs. conventional raspberries. 2. Materials and methods 2.1. Materials The experiment was carried out in 2013–2014. Fruits of four raspberry cultivars ('Laszka', 'Glen Ample', 'Glen Fine' and 'Tulameen') were collected in the summer, and fruits of the 3

'Polka' cv. were collected in the autumn. The experiment was carried out on three organic farms and three conventional farms located close to each other (see Table 1). Detailed information on the climate conditions (minimum and maximum temperature, number of hours of sunshine per day and rainfall) is presented in Table 1 and 2. 2.2. Chemicals Standards: malic acid (99.9% 6915-15-7), citric acid (95.0%, CAS 77-92-9), (Sigma-Aldrich, Warsaw, Poland); dehydroascorbic acid (99.9% CAS 490-83-5), l-ascorbic acid (99.9% CAS 50-81-7) (Sigma-Aldrich, Warsaw, Poland); fructose (99.9% CAS 57-48-7), glucose (99.9% CAS 50-99-7), sucrose (99.9% CAS 57-50-1) (Sigma-Aldrich, Warsaw, Poland); potassium

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dihydrogen phosphate (CAS 7778-77-0), (Merck, Warsaw, Poland); phosphoric acid (85%, CAS 7664-38-2) (Chempur, Warsaw, Poland); meta-phosphoric acid (CAS 37267-86-0)

(Merck, Warsaw, Poland); sodium acetate (CAS 127-09-3) (Merck, Warsaw, Poland); acetic acid 99.9%, CAS 7664-38-2) (Chempur, Warsaw, Poland);

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2.3. Plant material preparation

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The fruits for chemical analysis were harvested early in the morning from every production farm and immediately transported to the laboratory. Five hundred grams of fruits per sample were used in the analyses. Each sample was divided into two parts. The first part was used for

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dry matter evaluation, and the second part was freeze-dried using a Labconco (2.5) freezedryer (Warsaw, Poland) −40°C, pressure 0.100 mBa. After freeze-drying, the plant material

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was ground in a laboratory mill (A-11). The ground samples were then stored at −80°C. 2.4. Dry matter content

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The dry matter content of the raspberries was measured before freeze-drying. The dry matter content was determined using the weight method (Polish Norm PN-R-04013:1988). Empty glass beakers were weighed, filled with fresh raspberries and weighed again. The samples

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were placed in a FP-25W Farma Play (Warsaw, Poland) dryer set to 105°C for 72 h. After 3 days, the samples were cooled to 21°C and weighed. The dry matter content was calculated for the raspberry samples based on their mass differences and given in units of 100 g/100 g FW. 2.5. Organic acids content

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First, 200 mg of powdered freeze-dried raspberry material was weighed in a plastic tube, and 5 ml of hot water was added. The sample was shaken and extracted in a hot (80°C) ultrasonic bath PolSonic (Warsaw, Poland), time extraction10 min. Next, the samples were centrifuged Hermle Z 300k (Mirków, Poland) (10 min, 6,000 rpm, 0°C). The supernatant was collected in a clear HPLC-vial, and 100 µL was used for analysis (injection). The equipment used for organic acids analysis was a Shimadzu HPLC-set (sales representative: Shimazu, Warsaw, Poland, manufacturing Shimazu Inc., Tampa, Florida, USA : two pumps LC-20AD, controller CBM-20A, column oven SIL-20AC, spectrometer UV-Vis: SPD-20AV). A Column Phenomenex Hydro RP-80 (Phenomenex, Shimpol, Warsaw, Poland) was used. The organic

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acids were separated under isocratic conditions with a flow rate of 1 mL min−1 using phosphoric buffer (20 mM prepared from potassium dihydrogen phosphate and 85%

phosphoric acid), pH 2.5. The total time of the analysis was 15 min. The organic acid

compounds (malic and citric) were identified by using 99.9% pure standards (Sigma-Aldrich,

(Supplementary material) (Kelebek et al., 2009).

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2.6. Vitamin C content

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Poland) and the analysis times for the standards. Standard curves are presented in Figure 1A

First, 100 mg of raspberry freeze-dried powder was weighed in a plastic tube, and 5 mL of 5%

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meta-phosphoric acid was added. Samples were shaken and extracted in an ultrasonic bath PolSonic (Warsaw, Poland), time extraction, 10 min 30°C, 5.5 kHz. Next, the samples were centrifuged Hermle Z 300k (Mirków, Poland), 10 min, 6,000 rpm, 0°C. The supernatant was

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transferred into a clear HPLC-vial and 100 µL was used for analysis (injection). The following analysis parameters were used: mobile phase acetic buffer (pH 4.4). The equipment used for vitamin C analysis was a Shimadzu HPLC-set (sales representative: Shimazu,

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Warsaw, Poland, manufacturing Shimazu Inc., Tampa, Florida, USA: two pumps LC-20AD, controller CBM-20A, column oven SIL-20AC, spectrometer UV-Vis: SPD-20AV)

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Phenomenex Hydro 80-A RP column (250 × 4.6 mm) ((Phenomenex, Shimpol, Warsaw, Poland)), analysis time 18 min, detection 255–260 nm. L-ASC and DHA standards were obtained from Fluka and Sigma-Aldrich (Warsaw, Poland) with 99% purity. Four replicates were made for each analytical combination. Five injections of L-ASC and DHA standards were prepared from the prepared standard solutions, and standard curves for the tested components of the vitamin C were determined. The chromatogram was read, and individual

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compounds were identified based on the retention time of the standards (Figure 1). Standard curves are presented in Figure 1A (Supplementary material) (Hallmann et al., 2017). 2.7. Sugar content First, 100 mg of powered freeze-dried raspberry material was weighed in a plastic tube, and 5 mL of 80% acetone was added. The samples were mixed with a vortex and then extracted in an ultrasonic bath PolSonic (Warsaw, Poland), 10 min, 30°C, 5.5 kHz. Next, the samples were centrifuged (Hermle Z 300k (Mirków, Poland), 10 min, 6,000 rpm, 3°C. The clear supernatant was separated and 1000 µL was transferred into an HPLC-vial. The equipment used for sugars analysis was a Shimadzu HPLC-set (sales representative: Shimazu, Warsaw,

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Poland, manufacturing Shimazu Inc., Tampa, Florida, USA: two pumps LC-20AD, controller CBM-20A, column oven SIL-20AC, spectrometer RID/SPD-M20A). The sugars compounds were separated under isocratic conditions with a flow rate of 1 mL min−1 using 80% of acetone with deionized water. The total time of the analysis was 15 min. A Column

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Phenomenex Luna NH2 (Phenomenex, Shimpol, Warsaw, Poland) was used. The sugar compounds (glucose, fructose, sucrose) were identified by using 99.9% pure standards

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(Figures 2), Sigma-Aldrich, Poland and the analysis times for the standards. Standard curves

2.8. Statistical analysis

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are presented in Figure 1A (Supplementary material).

The results obtained from the chemical analyses were statistically analysed using Statgraphics

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Centurion 15.2.11.0 software (StatPoint Technologies, Inc., Warranton, VA, USA). The values presented in the tables are expressed as the mean values for the organic and conventional cultivation systems for the four raspberry cultivars ‘Laszka’, ‘Glen Ample’,

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‘Glen Fine’, 'Tulameen' and ‘Polka’ and are separated for each year of the experiment (2013 and 2014) and the season (summer and autumn). In 2013 the mean value for the organic

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raspberries was obtained from 36 individual measurements (n=36) and 21 for conventional raspberries (n=21). Individual raspberry cultivars were represented by (n=21) for ‘Laszka’, (n=18) for ‘Glen Ample’, (n=6) for ‘Glen Fine’, (n=12) for 'Tulameen', (n=15) for organic and conventional ‘Polka’. In 2014 the mean value for the organic raspberries was obtained from 30 individual measurements (n=30) and 45 for conventional raspberries (n=45). Individual raspberry cultivars were represented by (n=24) for ‘Laszka’, (n=30) for ‘Glen Ample’, (n=9) for ‘Glen Fine’, (n=12) for 'Tulameen', (n=18) for organic and conventional 6

(n=15) ‘Polka’. The statistical calculations were based on a two-way analysis of variance with the use of Tukey’s test (p=0.05). A lack of statistically significant differences between the examined groups is indicated by labelling with the same letters. A standard error (SE) is given with each mean value reported in the tables. 3. Results 3.1.

Summer harvest time

The dry matter contents in the summer raspberry cultivars are presented in Tables 4 and 5. Only in the 2013 year of the experiment did organic raspberries contain significantly more dry matter (p=0.0002) compared to conventional ones. In both years, the ‘Tulameen’ cultivar was

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characterized by a significantly (p=0.0006 and p<0.0001) higher level of dry matter content compared to the other investigated cultivars. We observed that conventional raspberries grown in 2013 contained significantly greater vitamin C content (p=0.0317) and

dehydroascorbic acid (p=0.0261) content in comparison to the organic ones. In 2014, there

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were no significant differences in the vitamin C content between cultivation systems (Table 5). Moreover, in both years, there were no significant differences in the vitamin C content

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among the examined raspberry cultivars. In both years of the experiment, the farm management did not significantly influence the levels of organic acids in the raspberry fruits.

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We observed an effect of the cultivar on the total organic acids and citric acid content in raspberry fruits in 2013 and 2014. ‘Laszka’ cv. and ‘Glen Fine’ cv. fruits contained significantly more total organic acids and citric acid compared to the other experimental

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cultivars. In the case of sugars, we noticed only the cultivar had a strong effect on the level of this compound in the raspberry fruits, but only in the second experimental year. The 2014 ‘Tulameen’ cv. was characterized by the highest level of total sugars (p=0.026) and sucrose

3.2.

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(p=0.0309) content (Table 6 and 7). Autumn harvest time

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We noticed that the conventional raspberry fruits harvested in the autumn of 2014 but not in 2013 (Tables 4 and 6, respectively) contained a significantly greater malic acid content (55.4 mg/100 g FW) compared to organic fruits (46.2 mg/100 g FW). There were no effects of the farm management method on the contents of dry matter, vitamin C or sugars in the examined raspberry fruits. 4. Discussion 7

One of the oldest quality parameters of fruit is dry matter content. Using this parameter has made berries more sustainable to transport and store. Some studies have shown that organic fruits contain more dry matter compared to conventional ones (Kazimierczak et al., 2011; Adamczyk et al., 2010), but some show contrary results (Hallmann and Rozpara, 2017). The higher content of dry matter in organic fruits could be explain by the “water swelling” phenomena. Tissues of conventional raspberry plants collect more water than organic ones because the plants absorb much water along with the mineral fertilizers (Heaton, 2001). Raspberry fruits are one of the most popular fruits among consumers. Raspberries are a perfect source of vitamin C in the human diet. As reported by Hargreaves et al. (2008),

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organic fertilization significantly influences the vitamin C content in raspberry fruits. Plants cultivated on compost contained 15 mg/100 g FW of vitamin C, whereas, those cultivated

with compost tea only 8 mg/100 g FW. Much higher concentrations of vitamin C in raspberry fruits have been reported by Kazimierczak et al. (2015); in their study, organic raspberry contained 41.3 mg/100 g FW and conventional 41.7 mg/100 g FW. In the present study,

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conventional raspberries were characterized by a higher content of vitamin C and

dehydroascorbic acid in comparison to organic raspberries (40.5 vs 33.7 and 35.8 vs 29.2

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mg/100 g FW, respectively) but only in the first year of the experiment. However, in the experiment conducted by Tosun et al. (2009), ascorbic acid content was in the range 21–36

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mg/100 g FW in raspberry fruits. The differences in ascorbic acid among raspberry genotypes were statistically significant (p< 0.05). The genotype ERZ 1 had the highest ascorbic acid content in its fruits (36 mg/100 g FW). As reported by Tosun et al. (2009), the wild raspberry

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samples, in general, showed higher ascorbic acid contents compared to the cultivated ones. On the other hand, the ascorbic acid content of raspberries had previously been reported to be between 16.8 and 37.7 mg/100 g FW (Pantelidis et al., 2007). These researchers also found

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that raspberry fruits collected in the summer contained more ascorbic acid than raspberries collected in the autumn (32.4 vs 31.0 mg/100 g FW, 37.7 vs 31.0 mg/100 g FW, 18.5 vs 16.8

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mg/100 g FW, respectively). Ochoa et al. (1999) made compositional measurements of raspberry fruits and found the ascorbic acid contents varied from 17.2 to 28.9 mg/100 g FW. In our study, we observed the same relationships. Raspberry fruit from the summer harvest time contained more ascorbic acid than raspberry fruit from the autumn. This is connected to the amount of sun radiation. According to the data presented in Table 1 and 2, in summer (VIVIII), plants have many more sun hours per day than in autumn (IX-X). On the other hand, the higher level of vitamin C in the summer harvest time may also be related to the enhanced 8

availability of sugars as precursors of ascorbate synthesis. As reported by Valpuesta and Botella (2004), the first product used in ascorbate synthesis is D-glucose-6-phosphate (produced from D-glucose, one of the sugars), next is D-glucuronic acid and at the end of the chemical pathway we can find L-gulono-1,4-lactone and L-ascorbic acid as the final product. We observed a relationship between the glucose level in raspberry fruits and their vitamin C content. When the levels of precursors for the biosynthesis of vitamin C were low, the fruits contained a higher level of vitamin C (Tables 3–7,). This could be caused by using the glucose pool as a resource for vitamin C production. de Ancos et al. (2000) carried out a similar experiment. The vitamin C content in four

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raspberry cultivars (Heritage, Autumn Bliss, Rubi, and Zeva) grown in Spain was detected over a one-year period. They found similar results (22.1–31.2 mg/100 g FW). The contents of raw materials were higher in the late cultivars Zeva and Rubi than in the early cultivars

Autumn Bliss and Heritage. The late cultivar Rubi also contained the highest content of citric acid (2320 mg/100 g FW) compared to the other late cultivar Zeva (1750 mg/100 FW) and the

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early cultivars Autumn Bliss and Heritage (1670 and 1760 mg/100 FW).

According to de Souza et al. (2014), the chemical composition of raspberry is as follows:

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1880 mg/100 g FW citric acid and 6.4 g/100 g FW total sugars. These data are similar to the results of our current study. In our study, in 2013 and 2014, ‘Laszka’ cv. and ‘Glen Fine’ cv.

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fruits contained significantly more total organic acids and citric acid compared to the other summer experimental cultivars. Furthermore, the conventional raspberry fruits harvested in the autumn of 2014 but not in 2013 contained a significantly greater malic acid (55.4 mg/100

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g FW) content compared to organic fruits (46.2 mg/100 g FW). In the case of sugar content, in 2014 the ‘Tulameen’ cv. was characterized by the highest level of total sugars (14.9 g/100 g FW) and sucrose content (5.0 g/100 g FW). Moreover, the examined raspberry fruit also

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contained fructose (4.0–7.2 g/100 g FW) and glucose (1.4–2.7 g/100 g FW). Fu et al. (2015) obtained similar results. Chinese wild raspberry contained from 6.8 to 10.2 g/100 g FW total

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sugars, 0.8–0.8 g/100 g FW sucrose, 5.3–5.8 g/100 g FW glucose and 0.3–0.8 g/100 g FW fructose. In a study conducted by Oh et al. (2008), raspberries cultivated in Korea were examined. The major sugars in the fruits were fructose and glucose. Sucrose and xylose were also detected in small quantities. Conclusions In summary, the presented study confirmed the theory that raspberry fruits are a valuable source of bioactive compounds, including vitamin C, as well sugars and organic acids. 9

Moreover, conventionally grown raspberries contained a significantly higher vitamin C content compared to organic raspberries. The level of vitamin C in raspberry fruits is affected mostly by the time of harvest and the raspberry cultivar. Organic farm management increased the level of dry matter in raspberry fruits.

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Authors Statment The authors have read, understood and respect all Ethics in publications and Ethical guidelines for journal publication. Authors declare that manuscript is original work not publish in any were different journal. Presented data based on original finished experiment

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Conflict of Interest: none

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Acknowledgments

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This paper has been published under the support of: Polish Ministry of Higher Education within founds of Institute of Human Nutrition Sciences, Warsaw University of Life Sciences

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(WULS), for scientific research.

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55(1), 50-56.

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ro of -p re lP na ur Jo Figure 1. Chromatogram showing retention times for vitamin C components in organic (A) and conventional (B) in raspberries: (1) Laszka cv., (2) Glen Ample, (3) Tulameen cv., (4) Glen Fine cv., (5) Polka cv. [1] Dehydroascorbic acid, [2] L-Ascorbic acid

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ro of -p re lP na ur

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Figure 2. Picture showing spectra area and retention times for sugars in organic (A) and conventional (B) in raspberries: (1) Laszka cv., (2) Glen Ample, (3) Tulameen cv., (4) Glen Fine cv., (5) Polka cv. [1] glucose, [2] fructose, [3] sucrose

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Table 1 Characterization of localization, fertilizers regime and plant protection used for organic and conventional raspberry cultivation in (2013-2014)

organic farm no. 1

localization

type of soil

Zakroczym

sandy middle soil IVa and IVb cow manure category (15% floatable particles) sandy middle soil, sandy-clay IV category (20% cow manure floatable particles),

(52o26'' N 20o36'' E) Załuski

organic farm no. 2

(52o37'' N 20o22'' E) Radzanów

(51o33'' N 20o51'' E);

sheep manure, green manure

Czerwińsk nad Wisłą

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conventional farm no. 2

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conventional farm no. 3

10 t ha-1 and 15 t ha-1 one year before raspberry planting

(200 kg ha-1, 150 kg ha-1) sandy-loamy Hydrocomplex in autumn a middle soil IV and 12-11-18; year before III category (20% Superba 8-11- raspberry (52o23'' N floatable 36 planting; 3 20o20'' E) particles), doses in time of cultivation Czerwińsk nad in autumn a sandy-loamy amonium Wisłą year before middle soil IV and nitrate, raspberry III category (25% polyphosphate, planting; 3 (52o23'' N floatable magnesium doses in time 20o20'' E) particles), sulphate of cultivation Czerwińsk nad Wisłą 250 kg ha-1 in autumn a sandy-clay middle year before soil II and III Rosafert 5-12raspberry o category (20% 24-3 (52 25'' N planting; 4 o floatable particles) 20 23'' E) doses in time of cultivation

lP

conventional farm no. 1

30 t ha-1 one year before raspberry planting

-p

organic farm no. 3

sandy middle soil IVa and III category (10% floatable particles),

dose of fertilizers and time of given 35 t ha-1 one year before raspberry planting

plant protection system Grevit 200 SL

no protection

ro of

cultivation system

kind of fertilizer

Bioczos 33 SL, Grevit

200 SL;

Signum 33 WG, Miros 20 SP,

Calypso 480 SC, Miros 20 SP, Zato 50 WG Calypso 480 SC, Miros 20 SP, Zato 50 WG.

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Table 2. Weather conditions in experimental in organic farms 2013-2014 in time of raspberry cultivation from flowering to fruit setting and harvesting

VII 28.0 16.0 5.9 286.8

VIII 26.0 16.0 9.0 275.9

IX 17.0 8.0 11.0 223.0

X 15.0 6.0 6.5 155.0

VII 23.5 15.2 16.5 232.5

VIII 26.7 13.2 0.0 201.5

IX 20.5 9.5 1.0 167.0

X 14.3 4.8 1.5 139.5

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Organic farms 2013 V VI 19.0 25.0 11.0 15.0 13.6 12.5 229.4 274.5 2014 V VI 17.5 22.0 8.0 12.5 12.5 9.5 217.0 225.0

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experimental year month maximum temperature (oC) minimum temperature (oC) rainfall mm/month (mm) sun hours per month (h) experimental year month maximum temperature (oC) minimum temperature (oC) rainfall mm/month (mm) sun hours per month (h)

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Table 3. Weather conditions in experimental in conventional farms 2013-2014 in time of raspberry cultivation from flowering to fruit setting and harvesting

VIII 26.2 15.6 7.9 247.0

IX 17.3 8.3 9.1 240.5

X 15.0 6.4 6.7 155.0

VIII 25.2 13.5 2.2 186.0

IX 20.3 9.9 2.2 187.0

X 14.7 5.6 4.0 139.5

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Conventional farms 2013 V VI VII 18.9 24.7 27.2 10.8 14.1 16.2 11.9 14.2 8.3 224.2 243.5 266.1 2014 V VI VII 17.9 22.6 24.2 8.6 13.1 16.0 15.2 7.6 15.5 218.0 224.0 230.4

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experimental year month maximum temperature (oC) minimum temperature (oC) rainfall mm/month (mm) sun hours per month (h) experimental year month maximum temperature (oC) minimum temperature (oC) rainfall mm/month (mm) sun hours per month (h)

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Table 4. The content of dry matter, sugars (g/100 g FW), vitamin C and organic acids (mg/100 g FW) in in examined raspberry fruits in 2013 at summer time

citric acid 16109A

15206A

16805b

14908a

p-value ‘Glen Fine’ cv. (n=6)

‘ Tulameen ’ cv. (n=12)

cultivatio n system

cultivar

13.8±0.1cb

16.8±0.8a

0.0002

0.0006

28.3±2.7a

42.5±2.8a

0.0317

N.S.

24.6±2.3a 3.7±0.5a 1740±94ab

37.1±2.8a 5.4±0.3a 1510±51c

0.0261 N.S. N.S.

N.S. N.S. 0.0049

54.1±3.1a

37.6±2.2a

N.S.

N.S.

1680±92ab

1470±52a

N.S.

0.0048

ro of

cultivation raspberry cultivars system convention examined organic al ‘ Laszka ’ cv. ‘ Glen Ample ’ compoun raspberry raspberry (n=21) cv. (n=18) ds (n=36) (n=21) 15.9±0.4A 13.7±0.3B 15.7±0.4ab 13.7±0.4c dry matter Vitamin 33.71.8B 40.52.6A 36.33.0a 34.52.1a C DHA 29.21.6B 35.82.4A 31.62.7a 30.42.0a L-ASC 4.50.3A 4.70.3A 4.70.4a 4.20.3a total 165010A 15706A 17206b 154010c organic malic acids acid 44.22.6A 46.11.6A 44.43.4a 47.42.7a

N.S. N.S. N.S. N.S.

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9.0±0.2a 9.90±0.7a N.S. total 10.00.3A 9.20.3A 9.60.3a 10.00.3a sugars fructose 4.9±0.1a 5.3±0.3a N.S. 5.30.2A 4.90.1A 5.30.2a 5.00.2a glucose 2.5±0.2a 2.2±0.1a N.S. 2.40.1A 2.40.2A 2.30.2a 2.60.2a sucrose 1.6±0.3a 2.3±0.4a N.S. 2.30.3A 1.90.1A 1.90.3a 2.50.3a 1 Data are presented as the mean ± SE with ANOVA p-value; 2 Means in rows followed by the same letter are not significantly different at the 5% level of probability (p<0.05); 3 N.S. not significant statistically

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Table 5. The content of dry matter, sugars (g/100 g FW), vitamin C and organic acids (mg/100 g FW) in examined raspberry fruits in 2013 at autumn time

examined compounds dry matter

cultivation system organic raspberry (n=15) ‘Polka’ cv. 14.4±0.4A

p-value conventional raspberry (n=15) ‘Polka’ cv. 14.4±0.2A

cultivation system N.S.

25.0±2.1A

30.5±2.3A

N.S.

DHA

21.4±2.1A

27.2±2.5A

N.S.

L-ASC

3.6±0.2A

3.4±0.3A

N.S.

total organic acids

1790±68A

1880±61A

N.S.

malic acid citric acid total sugars

51.7±1.9A 1740±69A 12.4±0.1A

52.8±1.8A 1830±61A 11.4±0.1A

N.S. N.S. N.S.

fructose

4.7±0.1A

4.0±0.1A

glucose

1.9±0.1A

1.6±0.1A

sucrose

5.8±0.1A

5.8±0.1A

1

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Vitamin C

N.S. N.S. N.S.

Data are presented as the mean ± SE with ANOVA p-value; Means in rows followed by the same letter are not significantly different at the 5% level of probability (p<0.05); 3 N.S. not significant statistically

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Table 6. The content of dry matter, sugars (g/100 g FW), vitamin C and organic acids (mg/100 g FW) in examined raspberry fruits in 2014 at summer time cultivation system organic examined raspberry compounds (n=30)

raspberry cultivars

conventional ‘ Laszka ’ raspberry cv. (n=24) (n=45)

p-value

‘ Glen Ample ’ cv. (n=30)

‘Glen Fine’ cv. (n=9)

‘ Tulameen ’ cv. (n=12)

cultivation system

cultivar

15.0 0.3b

13.20.3c

13.70.5cb 17.00.7a

N.S.3

<0.0001

32.81.8a

32.11.9a

42.74.7a

35.13.9a

N.S.

N.S.

DHA L-ASC total organic malic acids acid

30.82.2A 3.00.3A 153030A

31.71.6A 2.50.2A 164040A

29.91.7a 2.90.3a 165051a

29.41.8a 2.70.3a 158040ab

39.64.4a 3.10.3a 171064a

32.93.9a 2.20.2a 142054b

N.S. N.S. N.S.

N.S. N.S. 0.0191

39.42.7A

43.91.4A

40.81.5ab 47.32.4a

36.51.5ab 35.94.4b

N.S.

0.0108

citric acid

149030A

159040A

161051a

167065a

N.S.

0.0214

Vitamin C

153040ab

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15.00.5¹A 14.10.2A ² 33.82.3A 34.21.7A

dry matter

139058b

0.026 N.S. N.S. 0.0309

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N.S. total sugars 12.50.7A 11.40.6A 11.90.7ab 10.90.7b 10.61.1ab 14.91.3a fructose N.S. 6.70.5A 5.70.2A 6.40.3a 5.40.3a 6.00.4a 7.21.0a glucose N.S. 2.30.2A 2.20.2A 2.40.2a 2.10.2a 1.60.2a 2.70.3a sucrose N.S. 3.50.2A 3.50.4A 3.10.4b 3.40.3ab 2.90.6b 5.00.8a 1 Data are presented as the mean ± SE with ANOVA p-value; 2 Means in rows followed by the same letter are not significantly different at the 5% level of probability (p<0.05); 3 N.S. not significant statistically

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Table 7. The content of dry matter, sugars (g/100 g FW), vitamin C and organic acids (mg/100 g FW) in examined raspberry fruits in 2014 at autumn time

examined compounds dry matter

cultivation system organic raspberry (n=18) ‘Polka’ cv. 13.00.51A2

p-value conventional raspberry (n=15) ‘Polka’ cv. 13.60.4A

cultivation system N.S.3

30.22.9A

32.83.5A

N.S.

DHA

27.82.7A

30.43.4A

N.S.

L-ASC

2.40.2A

2.40.3A

N.S.

total organic acids

143072A

143071A

N.S.

malic acid citric acid total sugars

46.21.5B 138072A 9.70.5A

55.40.8A 137071A 10.30.4A

fructose

4.80.4A

5.50.4A

glucose

1.40.1A

1.60.1A

sucrose

3.50.3A

3.30.3A

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Vitamin C

1

<0.0001 N.S. N.S. N.S. N.S. N.S.

Data are presented as the mean ± SE with ANOVA p-value; Means in rows followed by the same letter are not significantly different at the 5% level of probability (p<0.05); 3 N.S. not significant statistically

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