The present study shows a relationship between the use of organic or conventional practices and the allergenic properties and the bioactive compound content of apricots. The presented results indicate that organic apricots contain significantly more biologically active compounds from polyphenols group 53.75 mg/100 g FW and 31.52 mg/100 g FW and carotenoids 10.90 mg/100 g FW and 8.42 mg/100 g FW in than conventional apricots from polyphenols 16.83 mg/100 g FW and 27.27 mg/100 g FW and carotenoids 4.01 mg/100 g FW and 3.85 mg/100 g FW. Organic fruits are characterized by a higher allergenic potential. The authors of the current research have found a strong relationship between the content of polyphenolic compounds and the content of allergenic proteins for organic apricots R² = 0.9044 and for conventional apricots R² = 0.8169. The main conclusion is that some organic apricots, despite their better quality, would not be recommended for consumption by allergy sufferers.

本研究表明有机或常规做法的使用与杏的致敏特性和生物活性化合物含量之间的关系。提出的结果表明，与传统的多酚杏子相比，有机杏子包含的多酚类生物活性化合物明显多于53.75 mg / 100 g FW和31.52 mg / 100 g FW和类胡萝卜素10.90 mg / 100 g FW和8.42 mg / 100 g FW 16.83 mg / 100 g FW和27.27 mg / 100 g FW，以及类胡萝卜素4.01 mg / 100 g FW和3.85 mg / 100 g FW。有机水果具有较高的致敏潜力。当前研究的作者发现，多酚类化合物的含量与有机杏R ²的致敏蛋白含量之间存在密切关系。 = 0.9044，而对于常规杏子，R ²  = 0.8169。主要结论是，某些有机杏子尽管质量较好，但不建议过敏患者食用。