post-harvest quality phytochemicals and antioxidant activity in organic and conventional kiwifruit (actinidia deliciosa, CV Hayward)

The study provides original data on quality attributes and nutritional profile of organic and conventional kiwifruit grown in Italy (Lazio region). Data on macronutrients (protein, lipid, carbohydrate) total dietary fiber, minerals, trace elements, organic acids (citric, malic, oxalic) and bioactive molecules including ascorbic acid, carotenoids (lutein and ßcarotene), tocopherols (?-tocopherol, ?-tocopherol, ?-tocotrienol) content are reported. Organic orchards displayed a lower yield but higher fruit performances (flesh firmness, dry matter, soluble solids) than conventional ones. Ascorbic acid content was significantly higher in organic kiwifruit (66 mg/100 g) than in conventional one (53 mg/100 g). Both lutein and b-carotene content was higher in organic kiwifruit than in conventional one. No significant differences in tocopherol content between cultivation systems were observed. Antioxidant activity was significantly higher (p <0.001) in organic than in conventional fruit mirroring the trend reported for ascorbic acid.