Effects of Organic and Conventional Cultivation on Composition and Characterization of Two Citrus Varieties ‘Navelina’ Orange and ‘Clemenules’ Mandarin Fruits in a Long-Term Study

A transition towards an organic food system is taking place around the world. This process favored by growing consumer demand, who associate crops with being healthier, tastier, and safer for environment than conventional crops. Citrus one of most widely produced worldwide has important socio-economic cultural significance in Mediterranean area. The aim this work twofold; on hand, it reveals variability a set physical–chemical nutritional quality parameters two citrus fruit varieties, ‘Navelina’ oranges ‘Clemenules’ mandarins, from production long-term study. On other advantage large number results, model proposed that allows successful differentiation fruits tool predicting fruits. results suggest organically do not generate differences terms external aspects, providing are acceptable to market. Organic techniques influenced lower peel content higher pulp juice orange mandarin led greater ability synthesize vitamin C juice, more essential oils skin, seed numbers, although all cases, can be classified as having low numbers. Two discriminating equations were obtained use easy-to-measure successfully classify classification prediction models constitute useful tools help control purity/authenticity