According to CARBONARO, MATTERA, NICOLI, et al. (2002) They explain in the abstract that there are statisticaly significant differences between the organic and conventional chemical composition of a pear.
They explain us that the organic pear had higher levels of chlorogenic acid content compared to the conventional ones, in organic conditions it's 3020.7 ± 235.4 unit min-1/100 g f.w and in conventional conditions 959.1 ± 100.9 unit min-1/100 g f.w and the authors said that de P value with t test is P < 0.001 and I've calculated it again knowing that N = 3 and my P value with t student equals 0.0002.
They explain us that that there are statisticaly significant differences between the levels of total polyphenols content compared to the conventional ones, in organic conditions it's 64.5 ± 1.5 mg tannic acid/100 g f.w. and in conventional conditions 58.4 ± 2.0 mg tannic acid/100 g f.w. and the authors said that de P value with t test is P < 0.05 and I've calculated it again knowing that N = 3 and my P value with t student equals 0.0134
They explain us that that there are statisticaly significant differences between the levels of α-TH content compared to the conventional ones, in organic conditions it's 0.71 ± 0.05 µg/100 g f.w and in conventional conditions 0.58 ± 0.03 µg/100 g f.w and the authors said that de P value with t test is P < 0.05 and I've calculated it again knowing that N = 3 and my P value with t student equals 0.0181
I've calculated the student T test using the previous data in the website Graphpad Students T test online.
CARBONARO M, MATTERA M, NICOLI S, et al. (2002) Modulation of Antioxidant Compounds in Organic vs Conventional Fruit (Peach, Prunus persica L., and Pear, Pyrus communis L.) J. Agric. Food Chem. 2002, 50, 5458−5462