Influence of organic cultivation and sampling year on quality indexes of sweet pepper during 3 years of production

Scalzo, Roberto Lo; Campanelli, Gabriele; Paolo, Dario; Fibiani, Marta; Bianchi, G.

doi:10.1007/s00217-020-03492-1

Cited by 17 publications

(7 citation statements)

References 50 publications

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“…Higher values of ash, protein, total phenolic compounds and flavonoids, and antioxidant activity, in org [83] Sweet pepper Higher content of sugar, ascorbic acid and yellow carotenoids, and Folin-Ciocalteu index, in org [84] Sweet bell pepper More flavonoids, including myricetin, quercetin, kaempferol, apigenin and carotenoids such as beta-carotene, alpha-carotene, capsorubin and cryptoflavin in org [85] Chili fruits Higher ascorbic acid and capsaicinoid content in org [86] Foxtail millet Higher fructose and glucose content in org [87] Rice No significant differences found for K, Cu, Zn, Rb, Mo or Cd in org [88] Rice and wheat Lower protein, essential amino acid and heavy metal (Cr, As, Cd and Cu) content, but higher flavonoids in both org rice and wheat [30] Winter wheat Lower protein content and levels of Ca, Mn and Fe, as well as toxic elements (i.e., Al, As, Cd and Pb), but higher levels of K, Zn, Mo and quality proteins in org wheat flours [89] Winter wheat and spring wheat…”

Section: Lettucementioning

confidence: 99%

“…Vitamin C level was found to be higher in organically grown fruits and vegetables such as peaches, guava fruits, kiwifruit, oranges, strawberries, asparagus, tomatoes, peppers, carrots and mandarins than those that were conventionally produced [18,43,60,84,94,102,110]. In contrast, a study that conducted an organic-conventional comparison [115] reported that L-ascorbic acid content was significantly lower and total soluble solids higher in organic systems compared with conventional ones.…”

Section: Applesmentioning

confidence: 99%

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

Çakmakçı

2023

Foods

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Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summarises and evaluates research comparing the quality of traditionally, organically and conventionally produced foods. In some cases, although the results of the studies contradict each other, organically grown in vegetables, especially berries and fruits are slightly higher dry matter, minerals such as P, Ca, Mg, Fe and Zn, vitamin C, sugars, carotenoids, antioxidant activity, phenolic and flavonoid compounds. In addition, their sensory properties are more pleasant. The nutritional content, quality and safety of organic foods are acceptable if the recent trends are reviewed, tested and verified. Therefore, the aim of this review is to compile, describe and update scientific evidence and data on the quality, safety, bioactive compounds and nutritional and phytochemical quality of foods in traditional and organic fruit, vegetable and cereal production systems.

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Section: Lettucementioning

confidence: 99%

Section: Applesmentioning

confidence: 99%

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

Çakmakçı

2023

Foods

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“…By contrast, the importance of sugars in the taste and flavor of Capsicum fruits has been mostly neglected. Thus, the knowledge about the varietal diversity of sugars and their profiles and/or the impact of other agronomic effects are very scarce or nil, apart from a few studies (e.g., [ 6 , 17 , 18 ]). Sugars are the primary compounds related to the sweet taste.…”

Section: Introductionmentioning

confidence: 99%

The Effect of the Varietal Type, Ripening Stage, and Growing Conditions on the Content and Profile of Sugars and Capsaicinoids in Capsicum Peppers

Guijarro-Real

Adalid-Martínez

Pires

et al. 2023

Plants

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Peppers (Capsicum sp.) are used both as vegetables and/or spice and their fruits are used in a plethora of recipes, contributing to their flavor and aroma. Among flavor-related traits, pungency (capsaicinoids) and lately volatiles have been considered the most important factors. However, the knowledge of sugars is low, probably due to the fact peppers were historically considered tasteless. Here, using HPLC, we studied the content and profile of major sugars and capsaicinoids in a comprehensive collection of varietal types (genotype, G), grown under different growing systems (environment, E) in two years (Y) and considered the two main ripening stages (R). We found a major contribution to the ripening stage and the genotype in total and individual sugars and capsaicinoids. The year was also significant in most cases, as well as the G × E and G × Y interactions, while the growing system was low or nil. Ripening increased considerably in sugars (from 19.6 to 36.1 g kg−1 on average) and capsaicinoids (from 97 to 142 mg kg−1 on average), with remarkable differences among varieties. Moreover, sugars in fully ripe fruits ranged between 7.5 and 38.5 g kg−1 in glucose and between 5.2 and 34.3 g kg−1 in fructose, and several accessions reached total sugars between 40 and 70 g kg−1, similar to tomatoes. The results reveal the importance of the genotype and the ripening for these traits, particularly sugars, which should be considered key for the improvement of taste and flavor in peppers.

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“…Although the organic agriculture production data show that, on average, the reduction of the sweet pepper yield is 19.2%, in comparison with the conventional agriculture (Ponisio et al, 2015), some techniques are adopted for the cultivation of this crop, to minimize costs and production losses caused by other factors, such genotype adaptation (Ribes-Moya et al, 2018;Boyhan et al, 2020;Scalzo et al, 2020), balanced organic fertilization, soil salinization, mycorrhizal inoculation (Zayed et al, 2013), and ripening stage (Ribes-Moya et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Although there are sweet pepper genotypes better suited for the organic system (Boyhan et al, 2020;Scalzo et al, 2020), and some genotypes cultivated in conventional system in Brazil have a great yield response, there is no information on the productivity of these genotypes in an organic system.…”

Section: Introductionmentioning

confidence: 99%

Planting density and yield of sweet pepper grown in an organic system

Silva

Silva²,

Costa

et al. 2021

Pesq. agropec. bras.

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The objective of this work was to evaluate the yield and fruit quality of sweet pepper (Capsicum annuum) genotypes grown at various planting densities, in an organic production system under protected cultivation. The experiment was carried out in duplicate, to compare the yield and fruit quality of the 'TE 300', 'Mallorca', and ‘Timor’ sweet pepper genotypes, at the densities of 2, 4, 6, and 8 plants m-2. A randomized complete block design was used, with three replicates, in split plots. Mean fruit size and mass, yield per plant, and total yield were measured. Dunnett’s test was used to compare means between the standard density of 2 plants m-2 and the other densities. Scott-Knott’s test was used to compare the densities within each genotype. The increase of planting density in the organic production system provided a yield similar to that of the conventional system. A greater density increases yield and reduces the production cycle, without impairing the fruit size or quality of the ‘TE 300’ and ‘Timor’ genotypes. The densities of 8 plants m-2 for ‘TE 300’ and 'Timor', and of 6 plants m-2 for ‘Mallorca’ show the highest total yield per hectare.

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Influence of organic cultivation and sampling year on quality indexes of sweet pepper during 3 years of production

Cited by 17 publications

References 50 publications

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

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

The Effect of the Varietal Type, Ripening Stage, and Growing Conditions on the Content and Profile of Sugars and Capsaicinoids in Capsicum Peppers

Planting density and yield of sweet pepper grown in an organic system

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