Organic VS conventional Morello Cherry composition

The present study confirms that organic farming systems can have a significant impact on the phenolic composition of cherry fruits. On the other hand, long-term experiments provide more specific and precise answers to questions about the impact of the cultivation system on the phenolic status of cherry cultivars, if short-year experiments do not show clear results. Important changes in the chemical composition of cherry fruits are observed as a function of time and production methods in organic orchards. The authors calculated P using ANOVA but I have used t student because because ANOVA is a test that tells you if something with all the analyzed values is strange, but on my own I have tried to see if by the t studen test there are differences.

According to Agnieszka .G, El˙zbieta .R, Ewelina .H (2020) They analyzed contents of dry matter, polyphenols, phenolic acids, ferulic acid, chlorogenic acid, flavonoids, flavonol, quercetin-3-O-rutinoside, quercetin-3-O-glucoside, kaempferol-3-O-glucoside, myricetin, anthocyanins , cyanidin-3-O-rutinoside, cyanidin-3-O-glucoside.

  • The morello cherry dry matter in organic conditions is 16.0±0.2 g/100g and in conventional conditions is 14.8±0.3 g/100g. The authors said that P < 0.05 and n=12. Using this data, in the website Graphpad Students T test online the result is P < 0,05 so it's true.
  • The morello cherry polyphenols in organic conditions is 74.1±0.7 mg/100g and in conventional conditions is 72.8±2.7 mg/100g. The authors said that P < 0.05 and n=12. Using this data the result is P > 0,05 (0.1207) so it's false.
  • The morello cherry phenolic acids in organic conditions is 5.3±0.0 mg/100g and in conventional conditions is 3.9±0.3 mg/100g. The authors said that P < 0.05 and n=12. Using this data the result is P < 0,05 (less than 0.0001) so it's true.
  • The morello cherry chlorogenic acid in organic conditions is 4.3±0.0 mg/100g and in conventional conditions is 3.0±0.3 mg/100g. The authors said that P < 0.05 and n=12. Using this data the result is P < 0,05 (less than 0.0001) so it's true.
  • The morello cherry flavonoids in organic conditions is 68.8±0.7 mg/100g and in conventional conditions is 68.9±2.6 mg/100g. The authors said that P < 0.05 and n=12. Using this data the result is P > 0,05 (P=0.8988) so it's false.
  • The morello cherry myricetin in organic conditions is 0.34±0.01 mg/100g and in conventional conditions is 0.33±0.01 mg/100g. The authors said that P < 0.05 and n=12. Using this data the result is P > 0,05 (P=0.8088) so it's false.
  • The morello cherry anthocyanins in organic conditions is 65.3±0.7 mg/100g and in conventional conditions is 66.5±2.5 mg/100g. The authors said that P < 0.05 and n=12. Using this data the result is P > 0,05 (P=0.1236) so it's false.
  • The morello cherry cyanidin-3-O-rutinoside in organic conditions is 59.9±0.6 mg/100g and in conventional conditions is 61.9±2.2 mg/100g. The authors said that P < 0.05 and n=12. Using this data the result is P > 0,05 (P=0.1089) so it's false.
  • The morello cherry cyanidin-3-O-glucoside in organic conditions is 5.4±0.1 mg/100g and in conventional conditions is 4.6±0.2 mg/100g. The authors said that P < 0.05 and n=12. Using this data the result is P < 0,05 (less than 0.0001) so it's true.
  • The morello cherry kaempferol-3-O-glucoside in organic conditions is 0.6±0.0 mg/100g and in conventional conditions is 0.7±0.1 mg/100g. The authors said that P < 0.05 and n=12. Using this data the result is P < 0,05 (P=0.0022) so it's true.