Influência do sistema de produção orgânico ou não orgânico na composição físico-química e percepção sensorial de frutas

Abstract

Organic agroculture aims foods sustentable ecological production, allowing interaction between men with the enviroment, besides, producting foods free from agrochemical residues that are used on not organic agriculture, consider nocive to health and enviroment. The objective of this work was evaluate physical-chemical composition and the sensorial perception of organic and not organic fruits. The samples of not organic fruits were obtained on local market of Realeza City, Parana State and the organic fruits of a reseller os organic foods from Cascavel City, Parana State. The analysis hysical-chemical were made on triplicate and all were processed due to obtain an homogeneous mass and that way do the analyses. For the sensorial analysis all the samples were higienized, peeled and cut according to the habitual consumption of population. After that were determined the humidity, ashes, carbohydrates, lipids, fiber, protein, sodium and potassium percentage. According to the analyses, the pineapple not organic hasan higher porcentage of carbohydrates, the organic orange has a sodium higher percentage and the commom banana showed more potassium compared to the not organic. Through sensorial analysis was possible verify that population prefers organic banana and pineapple, but chose not conventional organge. Also were made analysis of color and banana and orange showed a bigger index with respect to parameter A, that refers to red and green color trend, in this analysis were also possible to verify that organic pineapple obtained a higher index according to the parameter L indicating fruit brightness.