In the present study physical and chemical characteristics of orange fruits, tomato, green beans, fennel and lemongrass as affected by organic agriculture were studied. The phytochemicals characteristics of orange and tomato juice were also determined in the organic samples compared to conventional products. The results showed thatorganic management decreased the percentage of peels and reducing sugars and increased juice percentages and ascorbic acid in organic orange fruits. In addition organic orange juice had better taste, odor and texture. Organic management also decreased the weight of peel and pulp and the percentage of TSS and increased juice percentage and the content of ascorbic acid, total phenol and lycopen in tomato as compared to conventional management.Organic managementof green beans increased percentage of protin, starch, reducing sugar and total sugarcompared toconventionalmanagement .Organic management of lemon grass increased the oil percentage, the percentage of a-Myrcene, and Citral and decreased Anethole(Estragole) content as compared to the conventional product.Organic management of fennel increased the percentage of Anethole and decreased the percentage of D-Limonene in the oil as compared to conventional one.