Agriculture Reference
In-Depth Information
agronomic technique [11; 12] on the other side. The levels of carotenoids and phenolics are
very variable and may be affected by ripeness, genotype and cultivation methods [13; 14; 15].
Tomato quality is a function of several factors including the choice of cultivar, cultural
practices, harvest time and method, storage, and handling procedures. Increased interest in
organic tomato production imposed the need to evaluate the quality and nutritional value of
organic tomato.
Some studies have shown higher levels of bioactive compounds in organically produced
tomato fruits compared to conventional ones, but not all studies have been consistent in this
respect [16; 17; 18]. Organic tomatoes achieve higher prices and a guaranteed placement
compared to conventional tomatoes [19], because these products are often linked to protecting
the environment and to having better quality (taste, storage), and most people believe that
they are healthier. Organic system enhanced optimal production level but with higher cost of
cultivation (certification procedures, higher cost per unit of fertilizer, phytosanitary treatments
applied, more labor etc.), compared with conventional farming.
2. Production methods and fruit quality
Both conventional and organic agricultural practices include combinations of farming
practices that vary greatly depending upon region, climate, soils, pests and diseases, and
economic factors guiding the particular management practices used on the farm [20].These
differences between organic and conventional production are reflected in the fertilizer used
(organic-manure; conventional-mineral fertilizer), the number of phytosanitary treatments
(larger in organic system), and the pesticide types applied (preventive in the organic system
and preventive or healing with variable period of effectiveness in the conventional one) [21].
Organic production methods by definition do not guarantee a higher quality product [22].
Research results on the effects of organic and conventional production on fruit quality are
sometimes contradictory. In terms of quality, some studies report better taste, higher vitamin
C contents and higher levels of other quality related compounds for organically grown
products [20; 23], whereas several other studies have found the opposite or no differences in
quality characteristics between organically and conventionally grown vegetables [23]. The
factors influencing tomato quality are complex and interrelated, and additional studies are
necessary to consolidate the knowledge about the real interdependences.
One major problem in comparative studies might be that genuine organic and conventional
production systems differ in many factors and that a simple measurement of food composition
does not reflect its quality. Other scientists have argued that a valid comparison of nutritional
quality would, for example, require that the same cultivars are grown at the same location, in
the same soil and with the same amounts of nutrients [24; 25]. However, there is little infor‐
mation on the effect of different forms of cultivation on the antioxidant potential of tomatoes.
