COMPARISON OF CONVENTIONAL AND ORGANIC TOMATO YIELD FROM A THREE-YEAR-TERM EXPERIMENT

被引：9
|
作者：
Gyoere-Kis, Gy. [1 ]
Deak, K. [1 ]
Lugasi, A. [2 ]
Csur-Varga, A. [1 ]
Helyes, L. [1 ]
机构：
[1] Szent Istvan Univ, Inst Hort Technol, H-2103 Godollo, Hungary
[2] Natl Inst Food & Nutr Sci, H-1097 Budapest, Hungary
来源：
ACTA ALIMENTARIA | 2012年 / 41卷 / 04期
关键词：
processing tomato; ingredients; organic; conventional; ANTIOXIDANT ACTIVITY; LYCOPENE CONTENT; MANAGEMENT; QUALITY; FRUITS;
D O I：
10.1556/AAlim.41.2012.4.10
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A three years (2008, 2009, and 2011) open field experiment was conducted to study the effect of growing methods (organic and conventional) on the tomato yield components (Brix degrees, carbohydrate, organic acid, lycopene, and total polyphenols). Significantly higher Brix degrees, carbohydrate-, and lycopene content was found in conventional production. In spite of this, total phenolic content of tomato fruits was significantly higher in organic production. Our experiences show that it is probable, that the techniques used in the cultivation of organic crops - no artificial nutrients - could activate natural defence mechanisms in tomato plants, by increasing content of total polyphenol in the fruits.
引用
收藏
页码：486 / 493
页数：8
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