Organic Food: A Comparative Study of the Effect of Tomato Cultivars and Cultivation Conditions on the Physico-Chemical Properties
Abstract
:1. Introduction
2. Material and Methods
3. Literature Review
3.1. Physicochemical Characteristics
Characteristics | Higher in Organic | Higher in Conventional | No Difference | References |
---|---|---|---|---|
Carotenoids | X | [27] | ||
Lycopene | X | [23,27] | ||
X | [28,29,30] | |||
X | [22] | |||
Ascorbic acid | X | [21,23] | ||
Flavonoids | X | [20,23] | ||
Carbohydrate | X | [30] | ||
X | [22] | |||
Total sugar content | X | [26] | ||
Organic acids | X | [26] | ||
Vitamin C | X | [24,26] | ||
X | [30] | |||
Total soluble solids | X | [13,16] | ||
X | [19] | |||
X | [22] | |||
Total acidity | X | [13,30] | ||
Higher Consistency (Bostwick values) | X | [13,16] | ||
phenolic compounds (quercetin-3-O-rutinoside, myricetin, quercetin, kaempferol) | X | [14,21,22,23,24,26] | ||
Level of nitrate | X | [17,18,25] |
3.2. Sensory Properties
4. Conclusions
Author Contributions
Conflicts of Interest
References
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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. https://doi.org/10.3390/foods4030263
Araujo JC, Telhado SFP. Organic Food: A Comparative Study of the Effect of Tomato Cultivars and Cultivation Conditions on the Physico-Chemical Properties. Foods. 2015; 4(3):263-270. https://doi.org/10.3390/foods4030263
Chicago/Turabian StyleAraujo, Jacqueline C., and Samuel F. P. Telhado. 2015. "Organic Food: A Comparative Study of the Effect of Tomato Cultivars and Cultivation Conditions on the Physico-Chemical Properties" Foods 4, no. 3: 263-270. https://doi.org/10.3390/foods4030263