Potential isotopic and chemical markers for characterising organic fruits

Several isotopic (13C/12C, 15N/14N, 18O/16O, 2H/1H, 34S/32S) and chemical–physical parameters (pH, fruit weight, juice yield, titratable acidity, total soluble solids, skin resistance, flesh firmness, colorimetric characteristics, weight loss after harvesting, antioxidant activity, earliness index, total nitrogen, ascorbic acid, synephrine, anthocyanins and polyphenols, citric acid, malic acid, sucrose, glucose and fructose content) were investigated as potential markers of organically cultivated oranges, clementines, strawberries and peaches produced in Italy between 2006 and 2008, in experimental fields and in certified farms. The ratio 15N/14N, ascorbic acid and total soluble solids were shown to be the most significant variables for distinguishing between organically and conventionally cultivated fruits. It was not possible to define general threshold limits typical of organic fruits because these parameters are influenced also by fruit specie, cultivar, year and site of production. Combining isotopic and chemical markers a good discrimination between organic and conventional fruits of different species was achieved