Changes in USDA Food Composition Data for 43 Garden Crops, 1950 to 1999

Davis, Donald R.; Epp, Melvin D.; Riordan, Hugh D.

doi:10.1080/07315724.2004.10719409

Cited by 293 publications

(227 citation statements)

References 30 publications

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“…Recent estimates indicate that nearly half of the world's population suffers from Zn deficiency (Cakmak 2007), while more than two billion people worldwide are anaemic and much of it is due to Fe deficiency (Anonymous 2001). It has been assumed that increase in yield has resulted in decrease in the content of mineral elements due to a "dilution effect" caused by both environmental and genetic factors (Jarrel and Beverly 1981, Davis et al 2004, Davis 2005, White et al 2009). Furthermore, the recent studies have indicated that high yielding genotypes have lower minerals content (Monasterio and Graham 2000, Davis et al 2004, Garvin et al 2006.…”

Section: Introductionmentioning

confidence: 99%

Genetic Variability, Inheritance and Correlation for Mineral Contents in Cabbage (Brassica Oleracea Var. Capitata L.)

Singh¹

2013

Journal of Horticultural Research

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Brassica vegetables are important sources of dietary minerals. However, information on the inheritance and correlation for content of mineral elements such as iron, zinc, copper, manganese, potassium, and calcium in cabbage, which is essential if the quality of this vegetable is to be improved through breeding, is not available. Therefore, the experiment was set up with seventy-one cabbage genotypes including cultivars, germplasm and F 1 hybrids grown in field. Mineral composition of the genotypes tested differed highly significantly indicating the presence of adequate amount of variability. A high heritability (>80%) accompanied by high genetic advance as percentage of mean (>40%) for uptake and accumulation of Fe, Zn, Cu, Mn and Ca indicates the predominance of additive gene, which could be improved by hybridization followed by selection breeding approach. Nevertheless, heterosis breeding would be an imperative in increasing the K content in cabbage heads as indicated by non-additive gene action for K accumulation having high heritability (>80%) and low genetic advance as percentage of mean (<30%). Moreover, both additive and non-additive genes were responsible for individual head weight. A positive correlation for Fe, Zn and Mn contents with other minerals will help in simultaneous selection of mineral elements. Nevertheless, major yield contributing 'head weight' was negatively correlated with minerals content and emphasized the selection of smaller head size to maintain the higher minerals content in tissues of cabbage heads. Hence, assessing the heritability, inheritance and correlation for minerals would be useful in the developing mineral-rich and productive genotypes.

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Section: Introductionmentioning

confidence: 99%

Genetic Variability, Inheritance and Correlation for Mineral Contents in Cabbage (Brassica Oleracea Var. Capitata L.)

Singh¹

2013

Journal of Horticultural Research

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“…A study by Lombard et al (2005) examined the total flavonol content in 5 onion varieties and found significantly higher concentrations in red skinned onion varieties compared to yellow varieties [37]. In a detailed study of 75 onion cultivars levels of quercetin were higher in red, pink and yellow onions (in the range 54 -286 mg/kg FW) whilst white onions contained only trace amounts of quercetin [130].…”

Section: Crop and Cultivarmentioning

confidence: 99%

On farm and fresh produce management

Reilly

2013

Handbook of Plant Food Phytochemicals

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“…Studies document differences in flavor as foods age (Gray, Gomaa, & Buckley, 1996;Kader, 2008), as well as for meats and dairy produced from pastured animals versus others (Urbach, 1990;Priolo, Micol, & Agabriel, 2001). Additionally, cultivar selection has shifted over time from those chosen for flavor or nutrition, to those that can produce the highest yield or that are most resilient to the time and physical requirements of the modern food distribution system (Davis, Epp, & Riordan, 2004). Second, it is notable that the older adults focused much of their discussion of changed food taste on meats, seconded by fruits; if their senses of taste had changed, presumably this would affect their perceptions of all foods.…”

Section: Older Adults and The Flavor Of Modern Foodmentioning

confidence: 99%

Interviewing Baltimore Older Adults About Food System Change: Oral History as a Teaching Tool

Neff¹,

Laestadius²,

DiMauro³

et al. 2017

MUJ

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Urban food systems have changed considerably over the past half century. Older adults' descriptions of place-based, personal food system history can help inform student learning and may contribute to expert understanding of food system change. Structural and social shifts in food purchasing and consumption contribute to diet-related disease and loss of historical food cultures in cities. Modern efforts to improve food systems are rarely informed by history, despite the potential benefits. Students performed oral history interviews with Baltimore older adults. Transcripts were analyzed using an inductive grounded theory approach. Interviewees described a shift from food they perceived as natural and healthy to food seen as lacking freshness, with additives and poor flavor. Many mistrusted the food industry including retailers. Some emphasized benefits of modern changes such as reduced preparation time. Despite low incomes, interviewee concerns went well beyond food prices. We describe and reflect on insights from the oral histories, while presenting a case study of the use of oral history in graduate education. To our knowledge, this is the first paper describing oral history with older adults focused on the food system.

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Changes in USDA Food Composition Data for 43 Garden Crops, 1950 to 1999

Abstract: We suggest that any real declines are generally most easily explained by changes in cultivated varieties between 1950 and 1999, in which there may be trade-offs between yield and nutrient content.

Cited by 293 publications

References 30 publications

Genetic Variability, Inheritance and Correlation for Mineral Contents in Cabbage (Brassica Oleracea Var. Capitata L.)

Genetic Variability, Inheritance and Correlation for Mineral Contents in Cabbage (Brassica Oleracea Var. Capitata L.)

On farm and fresh produce management

Interviewing Baltimore Older Adults About Food System Change: Oral History as a Teaching Tool

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