QUALITY IMPROVEMENT IN ORGANIC FRUIT: NUTRITIONAL AND NUTRACEUTICAL PROSPECTS – A REVIEW

Organic fruit demand continues to rise globally as consumers seek nutritionally superior, health‑promoting, and environmentally sustainable foods. Numerous scientific studies show that organically grown fruits often contain higher concentrations of key nutrients and bioactive compounds compared with conventional produce. Meta‑analyses by Barański et al. (2014) and Średnicka‑Tober et al. (2020) report higher levels of vitamin C, phenolic acids, flavonoids, anthocyanins, and antioxidant capacity in organic fruits. These advantages are attributed to ecological nutrient cycling, biologically based soil‑fertility management, and moderate natural stresses that stimulate secondary metabolite production. This review discusses the nutritional and nutraceutical qualities of organic fruits and examines the agronomic, physiological, and environmental factors influencing fruit quality. Key enhancement strategies include organic soil amendments, biodiversity based pest management, optimized irrigation, and cultivar selection adapted to organic conditions. Postharvest innovations, such as cold storage and modified atmosphere packaging, further support the maintenance of phytochemical integrity and sensory characteristics Despite these advantages, challenges persist in organic fruit systems, including yield inconsistency, climatic sensitivity, and biochemical variation across cultivars. Future research should prioritize metabolomics, precision organic farming, climate‑resilient breeding, and sustainable postharvest technologies. Overall, existing evidence highlights the strong potential of organic fruit production to deliver higher nutritional and nutraceutical value while maintaining ecological sustainability.