## 3 Results
### Effect on Fruit Physiological, Organoleptic, and Phytochemical Parameters
\begin{table}
\begin{tabular}{l c c c} \hline \hline
**Parameter** & **Integrated** & **Organic** & **Significance** \\ \hline
**Bebecou** & & & \\ \hline
**pH** & 3.54 & 3.52 & ns \\
**TSS (\({}^{o}\)Brix)** & 11.41 & 12.18 & ns \\
**TA (\% _w/w_ citric acid)** & 1.47 & 1.41 & ns \\
**TSS/TA** & 7.73 & 8.71 & * \\ \hline
**Diamantopoulou** & & & \\ \hline
**pH** & 3.85 & 3.92 & ns \\
**TSS (\({}^{o}\)Brix)** & 12.90 & 14.07 & ns \\
**TA (\% _w/w_ citric acid)** & 1.05 & 1.07 & ns \\
**TSS/TA** & 12.25 & 13.48 & ns \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Effect of cultural management on fruit organoleptic characteristics of the two apricot cultivars. \begin{table}
\begin{tabular}{l c c c} \hline \hline
**Parameter** & **Integrated** & **Organic** & **Significance** \\ \hline \multicolumn{4}{c}{**Bebecou**} \\ \hline
**Sucrose (\%)** & 5.28 & 5.41 & ns \\
**Fructose (\%)** & 0.63 & 0.59 & ns \\
**Glucose (\%)** & 1.32 & 1.28 & ns \\
**Sorbitol (\%)** & 1.19 & 1.05 & ns \\
**Total sugars (\%)** & 8.42 & 6.35 & ns \\
**Sweetness index** & 10.86 & 10.81 & ns \\ \hline \multicolumn{4}{c}{**Diamantopoulou**} \\ \hline
**Sucrose (\%)** & 5.38 & 5.23 & ns \\
**Fructose (\%)** & 0.55 & 0.64 & ns \\
**Glucose (\%)** & 1.29 & 1.43 & ns \\
**Sorbitol (\%)** & 1.32 & 1.50 & ns \\
**Total sugars (\%)** & 8.56 & 8.80 & ns \\
**Sweetness index** & 10.91 & 11.17 & ns \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Effect of cultural management on fruit carbohydrate concentration and sweetness index of the two apricot cultivars. \begin{table}
\begin{tabular}{l c c c} \hline \hline
**Parameter** & **Integrated** & **Organic** & **Significance** \\ \hline \multicolumn{4}{c}{**Bebecou**} \\ \hline
**L*** & 68.38 & 67.10 & ns \\
**a*** & 4.70 & 6.42 & ns \\
**b*** & 50.70 & 48.66 & * \\
**Chroma** & 50.95 & 49.17 & * \\
**Hue** & 84.69 & 82.49 & ns \\ \hline \multicolumn{4}{c}{**Diamantopoulou**} \\ \hline
**L*** & 66.86 & 65.09 & ns \\
**a*** & 4.20 & 5.64 & ns \\
**b*** & 50.59 & 48.17 & * \\
**Chroma** & 50.80 & 48.57 & ns \\
**Hue** & 85.62 & 83.30 & ns \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Effect of cultural management on fruit skin color attributes of the two apricot cultivars. \begin{table}
\begin{tabular}{l c c c} \hline \hline
**Parameter** & **Integrated** & **Organic** & **Significance** \\ \hline \multicolumn{4}{c}{**Bebecou**} \\ \hline
**Malic acid** & 589.4 & 655.4 & ns \\
**Citric acid** & 1690.3 & 1475.6 & ns \\
**Fumaric acid** & 2.91 & 3.01 & ns \\
**Ascorbic acid** & 40.93 & 39.03 & ns \\
**Total acids** & 2324.1 & 2173.1 & ns \\
**Sourness index** & 3.63 & 3.88 & ns \\ \hline \multicolumn{4}{c}{**Diamantopoulou**} \\ \hline
**Malic acid** & 384.1 & 388.4 & ns \\
**Citric acid** & 1594.7 & 1376.2 & ns \\
**Fumaric acid** & 2.75 & 3.10 & ns \\
**Ascorbic acid** & 39.34 & 42.78 & * \\
**Total acids** & 2021.0 & 1810.6 & ns \\
**Sourness index** & 4.23 & 5.03 & ns \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Effect of cultural management on fruit organic acid concentration (mg 100 g\({}^{-1}\) FW) and sourness index of the two apricot cultivars. Total phenolic compounds was not significantly affected by the cultivation practice, as only total o-diphenols and total flavanols concentration presented significant differences in 'Bebecou' fruits (Table 6). Total o-diphenols concentration was higher in integrated produced fruits, while the opposite was detected concerning total flavanols. Organically produced 'Diamantopoulou' fruits presented higher o-diphenol concentration in the flesh, while no other significant difference was found.