Article

Qualitative and Nutritional Differences in Processing Tomatoes Grown under Commercial Organic and Conventional Production Systems

Dept. of Food Science & Technology, Univ. of California, Davis, CA 95618 USA.
Journal of Food Science (Impact Factor: 1.7). 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.

Full-text preview

Available from: ucdavis.edu
  • Source
    • "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). "
    [Show abstract] [Hide abstract]
    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.
    Full-text · Article · Jun 2013 · Indian Journal of Agricultural Sciences
  • Source
    • "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). "
    [Show abstract] [Hide abstract]
    ABSTRACT: Three tomato (Lycopersicon esculentum Mill) varieties (Robin-F-1, Amati-F 1 and Elpida-F-1) 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.
    Full-text · Article · Jun 2013 · Indian Journal of Agricultural Sciences
  • Source
    • "The vitamin C level in tomato juice is affected by the vitamin C content in fresh tomato fruits as well as technological preparation of tomato pulp. It was reported by Barrett et al. [19] that organic fresh tomatoes contained 28.21 mg/100 g fw, while the conventional ones had 47.24 mg/100 g fw. Having heated the tomato pulp, the level of vitamin C in organic tomato pulp decreased to 17.52 mg/100 g fw, and in the conventional fruit to 18.59 mg/100 g fw. "
    [Show abstract] [Hide abstract]
    ABSTRACT: A specific objective of this paper was to evaluate seasonal changes in bioactive compounds level (carotenoids and polyphenols) in juice prepared from organic and non-organic tomatoes in Poland. In the examined tomato juice, the content of dry matter, vitamin C, carotenoids as well as polyphenols (by HPLC method) has been measured. The presented results indicate the impact of the growing system and the year of production on the composition of tomato juice. The organic tomato juice contained significantly more beta-carotene, chlorogenic acid, rutin as well as more total phenolic acids, gallic acid, p-coumaric acid, total flavonoids, quercetin-3-O-glucoside and quercetin in comparison with the non-organic. The tomato juice from 2008 contained significantly more carotenoids and some flavonoids compared to the one produced in 2009, which contained significantly more dry matter, vitamin C, as well as quercetin and it derivatives. Electronic supplementary material The online version of this article (doi:10.1007/s11130-013-0352-2) contains supplementary material, which is available to authorized users.
    Full-text · Article · Apr 2013 · Plant Foods for Human Nutrition
Show more