Effects of different fertilization practices on the N03-N, N, P, K, Ca, Mg, ash and dietary fibre contents of carrot

Given the significant increase in consumer interest in organic food products, there is a need to determine to what extent there is a scientific basis for claims made for organic produce. Studies comparing foods derived from organic and conventional growing systems were assessed for three key areas: nutritional value, sensory quality, and food safety. It is evident from this assessment that there are few well-controlled studies that are capable of making a valid comparison. With the possible exception of nitrate content, there is no strong evidence that organic and conventional foods differ in concentrations of various nutrients. Considerations of the impact of organic growing systems on nutrient bioavailability and nonnutrient components have received little attention and are important directions for future research. While there are reports indicating that organic and conventional fruits and vegetables may differ on a variety of sensory qualities, the findings are inconsistent. In future studies, the possibility that typical organic distribution or harvesting systems may deliver products differing in freshness or maturity should be evaluated. There is no evidence that organic foods may be more susceptible to microbiological contamination than conventional foods. While it is likely that organically grown foods are lower in pesticide residues, there has been very little documentation of residue levels.

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Effect of organic and mineral fertilization on proximate composition of three leafy vegetables harvested at different periods

Sossa-Vihotogbe¹,

Anihouvi²,

Akissoe³

et al. 2013

Int. J. Bio. Chem. Sci

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Leafy vegetables are part of natural resources traditionally harvested from forests in Benin. Some of these wild plants foods have been introduced in the small scale production system. The low productivity and the increasing demand for such products urged to use fertilizers. However, the impact of such practices on the nutritional properties of these leaves was poorly documented. In this study Sesamum radiatum, Ceratotheca sesamoïdes and Justicia tenella were cultivated using NPK, cowpat and mixture of NPK plus cowpat. Leaves harvested at 6, 9, 10, 12 or 14 weeks after transplanting were analyzed for proximate composition. Protein content ranged from 17.2 to 33.8 g/100 g DW; ash from 7.7 to 20.4 g/100 g; fat from 1.2 to 7.3 g/100 g, fiber from 5.6 to 13.1 g/100 g and polyphenols content from 0.24 to 1.33 g GAE/100 g (DW). Significant effects of species, fertilizer and cutting time were evidenced. Whereas ash content increased by 1 to 25.8% ratio in fertilized S. radiatum leaves, it showed a downward trend (-1 to -22%) during the two first cutting times of C. sesamoides followed by an upward trend (12.7 to 14.3%) at the last cutting time, in comparison to the non fertilized leaves.

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Effects of different fertilization practices on the N03-N, N, P, K, Ca, Mg, ash and dietary fibre contents of carrot

Cited by 3 publications

References 8 publications

The effect of various nitrogen fertilization and foliar nutrition regimes on the concentrations of nitrates, ammonium ions, dry matter and N-total in carrot (Daucus carota L.) roots

The effect of various nitrogen fertilization and foliar nutrition regimes on the concentrations of nitrates, ammonium ions, dry matter and N-total in carrot (Daucus carota L.) roots

A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods

Effect of organic and mineral fertilization on proximate composition of three leafy vegetables harvested at different periods

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