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This study was carried out to compare the sensory qualities of leafy green vegetables (collard, kale, lettuce and swiss chard) grown under organic and conventional production systems. Four leafy greens were produced on an organically and conventionally managed research farm of Tennessee State University, Nashville, TN in Spring 2019 and 2020. Crops in a conventional field were grown in the open field, whereas in organic field crops were grown in the open and under three different row covers (agribon cloth, insect net and plastic). Row covers in organic systems were used to protect crops from insect damage. Plant samples were collected from all the treatments and evaluated for sensory qualities including color, texture, taste, odor and flavor following two approaches i.e., instrumental and via consumer panel perception. Consumer panel perception results showed minor differences in the sensory qualities between organic and inorganically produced leafy greens. Instrumental methods showed no differences in color parameters of kale, lettuce and swiss chard grown under organic and conventional production systems. In collard, the lightness (L*), b* (yellow-blue axis), brightness (Y) and chroma (C) values were higher in conventional, while hue angle was higher in organic (open). There were no differences in instrumental textural values of organically and conventionally grown leafy greens. Among row covers, the textural value of collard and kale was higher in open relative to row covers. The content of main quality contributors 1-Hexanol was higher in conventionally grown collard compared to organic (open). Aldehyde compound was higher in organically grown kale and trans-hex-2-enyl-acetate (Ester) compound was higher in conventionally grown kale. Monoterpenes were higher in organic lettuce and ketones were higher in conventionally grown lettuce. Overall, there were not many differences in the sensory qualities of leafy greens grown under organic and conventional production systems. Further comparative studies between organic and conventional systems on sensory qualities of leafy greens are needed.

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Several scientific reports indicate lower as well as higher relative yield stability in organic and conventional (chemical) agriculture systems. This study presents the results of on-farm trials conducted on leafy vegetables grown in organic and conventional management systems. Four leafy vegetables collard green (Brassica oleracea cv. acephala), kale (Brassica oleracea cv. sabellica), lettuce (Lactuca sativa) and swiss chard (Beta vulgaris L. cv. cicla) were grown in organic and conventionally managed plots in the spring 2018 and 2020. United States Department of Agriculture (USDA), National Organic Program (NOP) standards were followed for cultural and management practices in organically managed experimental field plots. Synthetic chemical fertilizer was applied in the experimental field plots managed in the conventional production system. Data on plant height, leaf number and total fresh weight of leafy vegetables were measured at the end of the experiment. There was no difference in plant height and number of leaf count between the two production systems for all four crops. Collard was the tallest in the organic system in both years, kale in 2018 and collard in 2020 were tallest in the conventional system while lettuce was the shortest in both the production systems. In terms of leaf number, organic kale had the highest leaf number; however, all other crops have the same number of leaves. In organic production, lettuce fresh weight was significantly higher than the collard and similar to the rest of the crops. In conventional production, kale fresh weight was significantly higher followed by collard, swiss chard and lettuce. Moreover, lettuce fresh weight was significantly higher in organic than conventional system, no difference was recorded for swiss chard between two systems while collard and kale fresh weight was significantly higher in conventional than organic production. Our results suggest that the organic system can be a best choice for lettuce and conventional system is best choice for collard and kale.

Boxwood (Buxus spp.) is the most commonly cultivated woody ornamental shrubs in landscape settings and nursery production. Boxwood is grown for its attractive evergreen foliage and versatility in both formal and informal gardens. Meeting the high demand for boxwood plants worldwide has become challenging in recent years as the boxwood industry has been negatively impacted by a growing number of serious diseases and arthropod pests. Globally, the most common arthropods of concern are boxwood leafminer (Monarthropalpus flavus, Diptera: Cecidomyiidae), boxwood psyllid (Psylla buxi; Hemiptera; Psyllidae), Eurytetranychus buxi (Acari: Tetranychidae) and the invasive moth, Cydalima perspectalis (Lepidoptera: Crambidae). Moreover, major diseases of boxwood include boxwood blight (Calonectria pseudonaviculata, Hypocreales: Nectriaceae), Volutella blight (Pseudonectria buxi, Hypocreales: Nectriaceae), and Phytophthora root and crown rot (Phytophthora spp., Peronosporales: Peronosporaceae). These pests and diseases can lead to significant economic losses to growers and can decimate plants in landscape settings. Here we have reviewed recent research advances focused on the description and management of boxwood arthropod pests and diseases. Boxwood arthropod pests and diseases can be managed by implementing integrated arthropod pest and disease management strategies such as sanitary and cultural practices, genetic resistant cultivars, biological and chemical control methods. This information is provided to aid nursery producers, landscape industry professionals, and other stakeholders in developing integrated arthropod pest and disease management plans for boxwood.