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Foods 2015, 4(3), 263-270; doi:10.3390/foods4030263

Organic Food: A Comparative Study of the Effect of Tomato Cultivars and Cultivation Conditions on the Physico-Chemical Properties

Embrapa Mandioca e Fruticultura, Cruz das Almas, Bahia 44380-000, Brazil
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Academic Editor: Lucy van de Vijver
Received: 29 May 2015 / Revised: 29 June 2015 / Accepted: 6 July 2015 / Published: 10 July 2015
(This article belongs to the Special Issue Organic food: what about the nutritional value and food safety?)
View Full-Text   |   Download PDF [327 KB, uploaded 10 July 2015]

Abstract

The objective of this review was to present an update of the currently managed studies on the characterization physical, chemical, and sensory analysis of several tomato cultivars. This review has indicated the importance of farming system and genotype on sensory and biochemical characteristics. It is necessary to use selected genotypes responding positively to organic farming in terms of sensory, biochemical characteristics and productivity aspects and to evaluate systems over more than one year of sampling. View Full-Text
Keywords: Solanum lycorpersicum L.; organic production system; organoleptic traits; physico-chemical characteristics Solanum lycorpersicum L.; organic production system; organoleptic traits; physico-chemical characteristics
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Araujo, J.C.; Telhado, S.F.P. Organic Food: A Comparative Study of the Effect of Tomato Cultivars and Cultivation Conditions on the Physico-Chemical Properties. Foods 2015, 4, 263-270.

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