Article

Qualitative and nutritional differences in processing tomatoes grown under commercial organic and conventional production system

Dept. of Food Science & Technology, Univ. of California, Davis, CA 95618 USA.
Journal of Food Science (Impact Factor: 1.79). 12/2007; 72(9):C441-51. DOI: 10.1111/j.1750-3841.2007.00500.x
Source: PubMed

ABSTRACT Organically grown products experienced a doubling in percent penetration of organic sales into retail markets during the period from 1997 to 2003; however, there is still a debate over the perceived quality advantage of organically grown fruits and vegetables. In a study focusing on commercial production of processing tomatoes, samples were analyzed from 4 growers with matched organic and conventional fields. For the 4 growers studied, individual analysis of variance results indicated that tomato juice prepared from organically produced tomatoes on some farms was significantly higher in soluble solids ( degrees Brix), higher in consistency, and titratable acidity, but lower in red color, ascorbic acid, and total phenolics content in the microwaved juice. Results were significantly different among specific growers, and this may be attributed to differences in soil type and soil nutrients, tomato cultivar, environmental conditions, or other production-related factors. Higher levels of soluble solids, titratable acidity, and consistency are desirable for the production of tomato paste, in that tomatoes with these attributes may be more flavorful and require less thermal treatment. This has the potential to result both in cost savings from less energy required in paste manufacture and potentially a higher quality product due to less thermal degradation of color, flavor, and nutrients. Future work may involve a larger number of commercial growers and correlation to controlled university research plots.

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    • "Each ashed sample was dissolved in 20 mL of 3 m HCl, and K, Ca, Na, Mg, Fe, Zn, Mn and Cu were determined by atomic absorption spectrophotometry. Besides, a taste index and the maturity were calculated using the equation proposed by Navez et al. (1999) and Nielsen (2003) starting from the Brix degree and acidity values which were determined in a previous paper (Hernandez et al. 2007). "
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    ABSTRACT: Three tomato (Lycopersicon esculentum Mill) varieties (Robin-F1, Amati-F1 and Elpida-F1) were grown in the greenhouse condition (Northeastern Greece) using organic and conventional cultivation methods. The objective of this study was to investigate whether there were any differences in the micronutrient contents of lycopene, carotenoids, citric acids content and mineral content (K, Ca, Na, Mg, Fe, Zn, Mn, Cu) in organic and conventional tomatoes. Tomato fruit from conventional greenhouse production contained on average higher levels of total soluble solid (TSS) and lycopene, whereas tomatoes grown organically contained on average more carotenoids. We found significantly greater concentrations of P, K, Ca and Mg in organic tomatoes but in conventionally grown tomato we found greater content of Zn, Fe and Cu. This study confirms that the most important variable in the micronutrient content of tomatoes is cultivar. Elpida cultivar had the highest content of TSS (5.08 %), lycopene (3.75 mg/100g f.w.) and citric acid (0.48%) of the three different varieties grown under same conditions. Also, the taste index in organic Elpida (1.10) was much more pleasant because the ratio of total soluble solid and total acid more favourable than the tomatoes from conventional production.
    Indian Journal of Agricultural Sciences 06/2013; 83(6):651-655. · 0.18 Impact Factor
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    • "Each ashed sample was dissolved in 20 mL of 3 m HCl, and K, Ca, Na, Mg, Fe, Zn, Mn and Cu were determined by atomic absorption spectrophotometry. Besides, a taste index and the maturity were calculated using the equation proposed by Navez et al. (1999) and Nielsen (2003) starting from the Brix degree and acidity values which were determined in a previous paper (Hernandez et al. 2007). "
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    ABSTRACT: Export Date: 18 October 2014
    Indian Journal of Agricultural Sciences 01/2013; 83(6):651-655. · 0.18 Impact Factor
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    • "In contrast to these findings, Zhao et al. (2007) showed that the conventionally produced tomato was rated as having significantly stronger flavor than the organically produced tomato but the overall liking was the same for both organic and conventional samples (Zhao et al., 2007). In another study, Barret et al. (2007) indicated that tomato juice from organically grown tomatoes contained significantly higher soluble solids and titratable acidity, but lower red coloration, ascorbic acid and total phenolics than the juice from conventionally grown fruit. Therefore, it seems that further research comparing organically and conventionally grown fruit is required to reach a conclusive result regarding the fact that organic or conventional food systems are superior with respect to safety or nutritional composition (Brandt and Molgaard, 2001). "
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    ABSTRACT: A common belief among consumers is the superior quality of organically grown tomato fruits over their conventionally grown counterparts. The present study was performed to evaluate the quality characteristics of tomatoes grown using organic and conventional production systems and to determine the effects of microbial fertilization and plant activators on the tomato fruit quality during storage. Results indicated that firmness, soluble solids, color L and H* values decreased significantly in all treatments during storage. However, total soluble and reducing sugars and color C* value significantly increased in both organically and conventionally grown fruit during storage. Application of plant activator and microbial fertilizer and their combination significantly affected the trend of changes in quality parameters but these effects were cultivar dependent rather than growing system. The data suggest that organically produced fruit maintain their quality during storage for a period comparable to that of conventionally grown fruit. Although certain quality parameters remain higher either in organically or in conventionally grown fruit during storage, these effects seem to be cultivar dependent.
    AFRICAN JOURNAL OF BIOTECHNOLOGY 12/2010; 9:7909-7914. · 0.57 Impact Factor
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