Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Cucurbita pepo)

Abstract

Organic agriculture is considered one of the elements of sustainable food production and consumption, mainly due to its limited impact on the natural environment. At the same time, the quality features of organically produced foods, especially sensory attributes and health promoting values, are important factors determining consumers’ interest, and therefore play a key role in the organic sector’s development. The aim of this study was to investigate the sensory characteristics and concentrations of sugars and selected health-promoting bioactive compounds of organic courgette compared to conventionally grown courgette. In addition, untargeted metabolomic analysis of the courgette fruits was performed. The results of this study did not show a significant effect of the horticultural system (organic vs. conventional) on the concentrations of vitamin C, carotenoids, and chlorophylls in the courgette fruits. However, the fruits from the organic systems were significantly richer in sugars when compared to the conventionally cultivated ones (p = 0.038). Moreover, the organic fruits fertilized with manure contained significantly higher amounts of polyphenols, including gallic acid (p = 0.016), chlorogenic acid (p = 0.012), ferulic acid (p = 0.019), and quercetin-3-O-rutinoside (p = 0.020) compared to the conventional fruits. The untargeted analysis detected features significantly differentiating courgette fruits depending on the cultivar and horticultural system. Some significant differences in sensory values were also identified between fruits representing the two cultivars and coming from the horticultural systems compared in the study. Conventional courgettes were characterized by the most intensive peel color and aquosity, but at the same time were the least hard and firm compared to the fruits from the two organic systems. There was also a trend towards higher overall quality of the organically grown fruits. The presented study shows that the organic and conventional courgette fruits differ in a number of quality features which can influence consumers’ health and purchasing choices.

Quality and Nutritional Parameters of Food in Agri-Food Production Systems

“…Higher nutritional value, vitamin C and total flavonoid content, 3-quercetin rutinoside and myricetin in org [63] Tomatoes Higher vitamin C, soluble solids and total phenolics in org [64] Tomatoes Richer health-promoting nutrients, lycopene, vitamin C, flavonoids and total phenolic content in org [59] Tomatoes Higher content of polyphenols in org [65] Tomatoes Higher Mo, Cu, Zn, K and Ba content and lower Mn, Co, Na, Mg and Cd in org [66] Tomatoes Higher content of caffeic acid and chlorogenic acid, but lower ferulic acid and naringenin org [67] Tomatoes, ketchups Higher content of total phenols and antioxidant microconstituents in org tomatoes and tomato-based ketchups [68] Welsh onion Overall, no difference in weight, length, diameter and moisture content; higher total phenolic and flavonoid content and better compositional quality in org [69] Red onion Overall, no difference in individual anthocyanins; higher total phenolic and flavonoid content and antioxidant activity in in org [70] Three potato cultivars Higher nutritional value and total phenolic and dry matter, and better sensory performance, but lower nitrate content in org [71] Five potato cultivars Content of phenolic acids, dry matter and starch, and sensory properties similar in org and conv [72] Six potato cultivars Lower nitrate content; higher nutritional value, total phenolic content and more attractive colour of both the skin and flesh in org tubers [62] Sweet potato Higher concentrations of minerals such as Ca, Cu, Fe, K, Mg, Mn and P in org [42] Courgette No difference in vitamin C, carotenoids, and chlorophylls, but more sugars and polyphenols (gallic acid, chlorogenic acid, ferulic acid and quercetin-3-O-rutinoside) in org [73] Carrots No difference in eating and sensory quality, and overall higher nitrate content in conv [74] Carrots, broccoli and zucchini Carotenoids higher in org carrot, but higher in conv zucchini and broccoli [75] Taro Higher dry matter, starch, sugars, P, K, Ca and Mg content, and better cornel quality in org [15] Broccoli No differences in polyphenol content in org [76] Cauliflower Higher ascorbic acid, polyphenols, carotenoids, and antioxidants in org [77] White cabbage Lower nitrates and nitrites, and higher dry matter, zeaxanthin and β-carotene in org [53] Eggplant Higher nutritional value (K, Ca, Mg, Cu) and total phenolics, but lower polyphenol oxidase activity in org [78] Dwarf French bean No difference in organic acids such as malic, citric and ascorbic acid; higher ascorbic acid, sucrose content and total sugar...…”

Modulation of the nutritional and functional values of common bean by farming system: organic vs. conventional

“…Consequently, the sum of ROFs and total sugars were significantly higher (p < 0.01) in the assays with A25 (Supplementary Figure 3), with a difference of 70% between the total sugar content in A4804 conventional (28.2 g/kg) and that of A25 organic (47.9 g/kg). A higher sugar content in organic crops has also been detected for green beans (El-Nafad et al, 2022) and courgette (Kopczyńska et al, 2021). Kotha et al (2020) proposed an MD (mono-saccharides and disaccharides) to RFO ratio, as a direct reference to the flatulence problems related to dry bean consumption, flatulence problems being higher the higher the MD/RFO ratio.…”

Embryo growth alteration and oxidative stress responses in germinating Cucurbita pepo seeds exposed to cadmium and copper toxicity

“…Zucchini ( Cucurbita pepo L.) belongs to the Cucurbitaceae; it is grown all over the world for food supply 25 . Its economic and medical importance is increasingly apparent for its nutrients and richness in bioactive compounds, including phenols, flavonoids, vitamins, amino acids, carbohydrates, and minerals 26 , 27 . In addition, it is characterized by high protein content 28 .…”