Are Organically Grown Apples Tastier and Healthier? A Comparative Field Study Using Conventional and Alternative Methods to Measure Fruit Quality

Weibel, Franco; Bickel, Regula; Leuthold, S.; Alföldi, Thomas

doi:10.17660/actahortic.2000.517.53

Cited by 114 publications

(86 citation statements)

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“…In contrast, no difference was found during studies in leek, carrot or beetroot. A study on apple did not show any difference either (Weibel et al, 2000). Very sparse and inconclusive data have been published on vitamin B1 and B2 levels.…”

Section: Vitamin Contentsmentioning

confidence: 83%

Nutritional quality and safety of organic food. A review

Lairon

2010

Agron. Sustain. Dev.

348

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: Vitamin Contentsmentioning

confidence: 83%

Nutritional quality and safety of organic food. A review

Lairon

2010

Agron. Sustain. Dev.

348

215

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“…Similar reasoning to explain the impact of sweetness index on flavour has been advocated by Potter and Hotchkiss (1998) and Sadler and Murphy (2010). Earlier studies reported by Weibel et al (2000) and RegLokesh K Mishra / J. Appl.…”

Section: Resultsmentioning

confidence: 88%

Nutritional attributes, bioactive components and overall acceptability of pineapple grown under different farming system

Mishra

2017

JANS

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Nutritional attributes, bioactive components and sensory qualities of pineapple (kew variety) grown under fertilizer based and traditional (organic by default) farming system were determined and compared in this study. The results revealed that organically grown (without adding any chemical inputs as per traditional practices) pineapple had significantly higher bioactive components (vitamin c and total soluble phenolics ranging from 23.19 % to 24.04 % and 28.69 mg/100g FW to 29.54 mg/100g fresh weight (FW) respectively for organically grown fruits and 19.84% to 20.01% and 21.32 mg/100g FW to 21.93 mg/100g FW respectively in conventionally grown in fruits). The study also reports that the organically grown pineapples had significantly higher overall acceptability (4.5 and 4.3 in 2013 and 2014 respectively) and popularity (4.26 and 4.32 in 2013 and 2014 respectively) as compared to the pineapples grown under conventional farming system using fertilizers (2.8 overall acceptability in 2013 and 2014; 2.96 and 2.86 popularity in 2013 and 2014 respectively).

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“…Benbrook and Greene (2008) point to the higher levels of good fats and antioxidants in organic food products. Others (Chassy et al, 2006;Asami et al, 2003;Heaton 2001;Weibel et al, 2000) have also found a higher antioxidant content in organic crops. In a long-term study, Mitchel et al (2007) found that health-promoting flavonoids in organic products are twice more than in conventional tomatoes.…”

Section: Organic Agriculture and Food Safetymentioning

confidence: 90%

“…In a long-term study, Mitchel et al (2007) found that health-promoting flavonoids in organic products are twice more than in conventional tomatoes. Furthermore, higher mineral and general vitamin content (Worthington, 1998), better flavor (Reganold et al, 2001;Weibel et al, 2000), more iron, magnesium and phosphorus (Worthington, 2001) are found in organic crops compared to conventional crops. However, the results regarding nutritional advantages of organic products still remain as a debate.…”

Section: Organic Agriculture and Food Safetymentioning

confidence: 99%

Organic Agriculture and Undernourishment in Developing Countries: Main Potentials and Challenges

Schoonbeek

Azadi

Mahmoudi

et al. 2013

Critical Reviews in Food Science and Nutrition

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While much has been published on the advantages of organic agriculture, less has addressed its potentials and challenges to fight undernourishment in developing countries. This article aims at reviewing the main potentials and challenges of this approach when dealing with "undernourishment" as a multi-faceted concept in developing countries. Accordingly, two main issues of the concept which are "food security" and "food safety" are discussed in the context of both developed and developing countries to understand their different food policies' priorities. Next, the main potentials, challenges and tradeoffs of the organic approach are scrutinized to understand whether the approach is capable to provide a secure or safe food production system and therefore to understand whether it can meet the food policies' priorities in developing countries. With respect to food security, the article concludes that conventional and biotechnological approaches still appear to produce higher yields though considering many advantages of organic agriculture, it could, in long run, be more conducive than now to meet food security. Hence, we still need both conventional and 1 Corresponding author. Email: hossein.azadi@ugent.be, Tel. +32 (0)9 264 46 95. Fax +32 (0)9 264 49 85.2 biotechnological approaches to feed the hungers in developing countries. Accordingly, the article emphasizes on providing farmers in developing countries with the possibility of implementing different approaches. Therefore, policy makers should be aware of a realistic and gradual transition from the other approaches to the organic that should be projected only in "long run", and after conducting a series of risk assessment studies on the bases of both 'crop-case" and "region-case".

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Are Organically Grown Apples Tastier and Healthier? A Comparative Field Study Using Conventional and Alternative Methods to Measure Fruit Quality

Cited by 114 publications

References 0 publications

Nutritional quality and safety of organic food. A review

Nutritional quality and safety of organic food. A review

Nutritional attributes, bioactive components and overall acceptability of pineapple grown under different farming system

Organic Agriculture and Undernourishment in Developing Countries: Main Potentials and Challenges

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