Effects of organic and conventional cultivation on physio-chemical properties of blackberry fruits

In this study, plant and fruit quality characteristics and physico-chemical contents of the Jumbo blackberry variety produced by organic and conventional farming methods were compared in terms of the cultivation model and the differences were tried to be determined. Addition to plant characteristics such as shoot length, shoot thickness and shoot number, fruit characteristics and scaling, pH and titratable acidity, organic acid contents, vitamin C and phenolic compounds were determined. In the results of study; There was no statistical difference between conventional and organic production methods in terms of plant characteristics (P<0.05). In addition, conventional cultivation gave higher values in terms of fruit characteristics. Organic acid contents of blackberry fruits produced by organic farming methods were found to be higher than conventional production. Citric acid was the main organic acid with the highest value with 6.92 g/kg. Likewise, the vitamin C content of 41.66 g/kg was higher in blackberry fruits obtained in organic cultivation. Among the phenolic compounds, protocatechuic acid, catechin and vanillic acid contents (4.45 mg/100g, 216.99 mg/100g and 0.86 mg/100g, respectively) were determined higher in fruits obtained with conventional production. Other phenolic compounds were found to be higher in blackberry fruits produced by organic farming method (P<0.05). Although the differences between conventional and organic cultivation are insignificant in terms of some statistical data, it is important to evaluate blackberry fruits produced by organic cultivation methods both in terms of fresh consumption and as a functional product.