Ochmian Ireneusz, Przemieniecki Sebastian W, Błaszak Magdalena, Twarużek Magdalena, Lachowicz-Wiśniewska Sabina
Department of Horticulture, West Pomeranian University of Technology Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland.
Department of Entomology, Phytopathology and Molecular Diagnostics, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
Antioxidants (Basel). 2024 Oct 9;13(10):1214. doi: 10.3390/antiox13101214.
This study investigated the technological parameters, microbiological, and functional properties of juice from Solaris grapes grown under conventional and organic farming systems to assess how these cultivation methods influence juice quality. The one-year study focused on key aspects such as the levels of health-promoting polyphenols, the presence of mycotoxins, and pesticide residues. Organic grapes showed greater bacterial and fungal diversity, with significant differences in dominant genera. and were the predominant bacteria across both systems, while was more common in conventional grapes, and was abundant in both. Despite the presence of genes for mycotoxin production, no mycotoxins were detected in the juice or pomace. Organic juice exhibited significantly higher levels of polyphenols, leading to enhanced antioxidant properties and improved technological characteristics, including lower acidity and higher nitrogen content. However, residues of sulfur and copper, used in organic farming, were detected in the juice, while conventional juice contained synthetic pesticide residues like cyprodinil and fludioxonil. These findings highlight that while organic juice offers better quality and safety in terms of polyphenol content and antioxidant activity, it also carries risks related to residues from organic treatments, and conventional juice poses risks due to synthetic pesticide contamination.
本研究调查了在传统和有机种植系统下种植的Solaris葡萄汁的技术参数、微生物学和功能特性，以评估这些种植方法如何影响果汁质量。这项为期一年的研究聚焦于促进健康的多酚水平、霉菌毒素的存在以及农药残留等关键方面。有机葡萄表现出更大的细菌和真菌多样性，优势属存在显著差异。两种植系统中， 和 是主要细菌，而 在传统葡萄中更常见， 在两者中都很丰富。尽管存在霉菌毒素产生基因，但在果汁或果渣中未检测到霉菌毒素。有机果汁的多酚含量显著更高，从而增强了抗氧化性能并改善了技术特性，包括较低的酸度和较高的氮含量。然而，在果汁中检测到了有机种植中使用的硫和铜的残留，而传统果汁含有嘧菌环胺和咯菌腈等合成农药残留。这些发现凸显出，虽然有机果汁在多酚含量和抗氧化活性方面具有更好的质量和安全性，但它也存在与有机处理残留相关的风险，而传统果汁则因合成农药污染而存在风险。
