Yield maximisation versus biological value. Problems in plant breeding and standardization

Schuphan, W.

doi:10.1007/bf01092216

Cited by 7 publications

(1 citation statement)

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“…More potassium, magnesium, phosphorus, sulphur and cooper but less iron and manganese were found by Wszelaki et al, 2005. High concentration of iron, potassium, calcium and phosphoruh and low levels of sodium was found in organic vegetables (Schuphan, 1975). In analysis which included only statisfactory quality studies organic products had a significantly higher content of phosphours and organic crops had significantly higher content of nitrogen (Dangour in sod., 2009).…”

Section: Introductionmentioning

confidence: 99%

The content of minerals in Slovenian organic and conventional produced fruits, herbs and vegetables

Knap

Nečemer

Kump

et al. 2015

AAS

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The present study aims to compare mineral composition of fruits, herbs and vegetables grown conventionally and according to organic practice. Fruits, herbs and vegetables have been identified as leading dietary source of antioxidants, vitamins and minerals. These compounds are very variable in the composition and in the concentration among cultivars and species. Determination of calcium (Ca), potassium (K), phosphorus (P) sulphur (S) and chlorine (Cl) was performed with Energy dispersive X-ray fluorescence spectrometry (EDXRF). We found that among organic crops basil, parsley, pears, peppers, rockets and celery had higher calcium contents in comparison to conventional ones. Organically produced broccoli, eggplant, parsley, rocket and celery had higher potassium contents as well as pepper, rockets, celery, beetroots and tomatoes had higher phosphorus contents. Likewise, higher sulphur content was found in organically produced parsley, rocket, celery and raspberries. Results of this study demonstrated that in general there are no rules in the content of minerals between different farming systems.Key words: mineral content, EDXRF, organic farming, conventional farming, fruits, herbs, vegetables IZVLEČEK RAZLIKE V VSEBNOSTI MINERALOV MED SLOVENSKIM EKOLOŠKO IN KONVENCIONALNO PRIDELANIM SADJEM, ZELIŠČI IN ZELENJAVONamen opravljene študije je narediti primerjavo vsebnosti mineralov ekoloških in konvencionalnih pridelkov glede na način kmetovanja. Sadje, zelišča in zelenjava so poznani kot glavni vir prehranskih antioksidantov, vitaminov in mineralov. Te spojine se razlikujejo glede na sestavo in koncentracijo znotraj posameznih vrst. Energijsko disperzijska rentgenska fluorescentna spektrometrija (EDXRF) je bila uporabljena za določevanje vsebnosti kalcija (Ca), kalija (K), fosforja (P), žvepla (S) in klora (Cl). Ugotovili smo, da so imeli med ekološkimi pridelki večje vsebnosti kalcija bazilika, peteršilj, hruška, paprika, rukola in zelena. Večje vsebnosti kalija so bile v ekološkem brokoliju, melancanu, peteršilju, rukoli in zeleni, v primerjavi s konvencionalnimi pridelki. Večje vsebnosti fosforja so bile v ekološki papriki, rukoli, zeleni, rdeči pesi in paradižniku. Glede na konvencionalne pridelke je bila večja vsebnost žvepla izmerjena v peteršilju, rukoli, zeleni in malinah. Rezultati so pokazali, da se vsebnost mineralov v pridelkih ne razlikuje glede na različen načinov kmetovanja.

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Section: Introductionmentioning

confidence: 99%