Effect of thermal treatments on phytochemicals in conventionally and organically grown berries.

Background: Consumer demand for organic foods is increasing despite a lack of conclusive evidence of nutritional superiority of organically grown produce. The objective of this investigation was to evaluate the effects of thermal treatments on phytochemicals in conventionally and organically grown berries. Two cultivars of conventionally and organically grown red raspberries and blueberries were analysed for total anthocyanins, total and specific phenolic compounds and total antioxidant activity.