Furthermore,
the organic strawberries had a significantly higher level of anthocyanins (19.3 6.8 versus 9.8 1.8 mg/
g fresh wt (fw) for Cyn-3-glu; 332.3 66.5 versus 254.1 33.6 mg/g fw for Pgd-3-glub) and ascorbic acid
(86.4 12.7 versus 71.2 4.9 mg/100 g fw); in contrast, the cultivation system (organic or conventional) did
not affect the total phenolic content.