Accumulation of Nitrates in Leafy Vegetables Grown Under Contrasting Agricultural Systems

Vogtmann, H.; Temperli, A. T.; Künsch, U.; Eichenberger, M; Ott, P

doi:10.1080/01448765.1984.9754414

Cited by 33 publications

(17 citation statements)

References 7 publications

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“…We performed one in Provence (Lairon et al, 1985) and found in the organically-grown samples -39% nitrates in lettuce, -46% in potato, -22% in carrot and a higher content in one sample for leek. In Switzerland, organic lettuces grown over two years contained 2.5 times less nitrates than their conventional counterparts in May-June, 1.2 times less in October and comparable high levels in November (Temperli et al, 1982;Vogtmann et al, 1984). In contrast, two other studies performed on tomato in Israel (Basker, 1992) and carrot in Norway (Hogstad et al, 1997) did not show noticeable differences.…”

Section: Nitratesmentioning

confidence: 56%

“…Fertilization trials have also been designed to compare the effects of fertilization regimes on nitrate contents in vegetables. Overall, composts compared with chemical fertilizers lead to lower nitrate accumulations in most vegetables such as lettuce, potato, carrot, turnip, leek, beetroot and spinach (Lairon et al, 1984a(Lairon et al, , 1984bMäder et al, 1993) while an absence of difference can also be found on a few occasions (Vogtmann et al, 1984). Nitrogen-rich organic fertilizers can also generate lower nitrate contents, but when mineralization conditions are very favorable they can also lead to high nitrate accumulations (Lairon et al, 1985;Termine et al, 1987).…”

Section: Nitratesmentioning

confidence: 99%

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Nutritional quality and safety of organic food. A review

Lairon

2010

Agron. Sustain. Dev.

349

215

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-Food security, nutritional quality and safety vary widely around the world. Reaching these three goals is one of the major challenges for the near future. Up to now, industrialized production methods have clearly shown severe limitations such as a worldwide contamination of the food chain and water by persistent pesticide residues, and reduced nutrient and flavor contents through low-cost intensive food production and/or processing. In line with several published literature reviews, the French Agency for Food Safety (AFSSA) performed under my coordination an up-to-date exhaustive and critical evaluation of the nutritional and sanitary quality of organic food. This review is based on the AFSSA report issued and recently published studies. The major points are: 1/ organic plant products contain more dry matter and minerals (Fe, Mg); and contain more anti-oxidant micronutrients such as phenols and salicylic acid, 2/ organic animal products contain more polyunsaturated fatty acids, 3/ data on carbohydrate, protein and vitamin levels are insufficiently documented, 4/ 94-100% of organic food does not contain any pesticide residues, 5/ organic vegetables contain far less nitrates, about 50% less; and 6/ organic cereals contain overall similar levels of mycotoxins as conventional ones. Thus, organic agricultural systems have already proved able to produce food with high quality standards. I propose also improvements of organic production to achieve sustainable food production for humans in the near future. sustainable agriculture / organic agriculture / human food / nutrition / food safety / contaminants / health

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Section: Nitratesmentioning

confidence: 56%

Section: Nitratesmentioning

confidence: 99%

Nutritional quality and safety of organic food. A review

Lairon

2010

Agron. Sustain. Dev.

349

215

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“…Then, the plants could be watered by daily application of a fresh nutrient solution either by slop or drip culture. Vogtmann et al (1984) reported that spinach, Swiss chard, head lettuce and corn salad fertilized with composted farmyard manure had significantly lower nitrate content compared to mineral fertilizer. They stated that this was due to slow release of nutrient fertilizer.…”

Section: Resultsmentioning

confidence: 99%

Production system and harvesting stage influence on nitrate content and quality of butterhead lettuce

et al. 2015

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Leafy vegetables such as lettuce grown under different production systems may accumulate different concentrations of nitrate which may reach to the levels potentially toxic to humans. Moreover, nitrate accumulation varies in various plant parts and physiological age of the plant. Therefore, to determine the effect of production system and harvesting stage on nitrate accumulation and quality of butterhead lettuce, a study was conducted considering two lettuce production systems namely hydroponic and organic, and four different harvesting stages such as 35, 38, 41 and 44 days after transplanting (DAT). The experimental design was complete randomized design (CRD) with four replications. Hydroponic and organic systems performed similar in terms of yield, quality and nitrate content of butterhead lettuce. Delaying harvesting can not only increase yield but also can minimize nitrate accumulation and health hazard risk as well. Delay in harvesting stage may result in quality deterioration of lettuce and increased production cost. Thus, a compromise is necessary to consider 41 DAT as the optimum stage to harvest butterhead lettuce with significantly higher reduction of nitrate content in both outer adult leaf blades and young leaves of hydroponic lettuce. Fresh weight, firmness and color of butterhead lettuce at this stage were still acceptable.

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“…Except two studies, which confirmed lower vitamin C content in organic frozen corn (Asami et al, 2003) and organic tomatoes (Rembiałkowska et al, 2003b), most of the results revealed that organic crops were characterized by a higher content of vitamin C: spinach (Schuphan, 1974;Vogtmann et al, 1984), celery (Schuphan, 1974;Leclerc et al, 1991), kale (Schuphan, 1974), cabbage (Rembiałkowska, 1998;Rembiałkowska, 2000), lettuce (Schuphan, 1974), leek (Lairon et al, 1984), potatoes (Schuphan, 1974;Petterson, 1978 (2001): (CONV-ORG) / ORG x 100% organic materials contain on average 32.2% more vitamin C than conventional products. Recent meta-analysis of the various vitamins in vegetables and fruits showed that the organic raw materials contained on average 6.3% more vitamins than conventional raw materials, but the difference was not statistically significant (Hunter et al, 2011).…”

Section: Organic Farming and Food Productionmentioning

confidence: 91%