Análise sensorial de morangos produzidos em sistemas de produção orgânicos e convencionais

Abstract

Strawberry production is relevant worldwide and in Brazil. Alternative productions, such as
organic farming, has gained space in production and market, producing healthier food for the
consumer. The goal of this study was to analyze sensorial attributes of organic and conventional
production systems. Four strawberry’s samples were analyzed, being (M1 and M2) obtained
from organic systems, and (M3 and M4) from conventional systems. The ranking analysis
was made by analizing the color, aroma, firmness and last, preference and intention to purchase
the fruit. The atribute color, strawberry conventional (M4) has presented darker coloring. Organic
Strawberry (M2) presented smaller sum in relation to others. Firmness attribute was verified
thw strawberry M1 was a little firmness, in comparison with M4 there was not difference.
The strowberry M2 Intention to purchase the fruit was lower than the others, probably related
to lighter color and less intense aroma. It is concluded that consumers probably attach great
importance in purchasing strawberry with sensory attributes with greater emphasis’ color.