Agriculture Reference
In-Depth Information
Stage of maturity Organic Conventional
Total phenolics (mg GAE kg
-1
)
Immature
308.563.04 Ab
249.165.65 Aa
Mature
508.361.51 Aa
299.862.39 Ba
Ripe
556.565.40 Aa
232.560.62 Ba
Anthocyanins (mg kg
-1
)
Immature
5.160.10 Ba
8.060.19 Aa
Mature
2.560.05 Ba
9.060.16 Aa
Ripe
3.660.09 Ba
9.960.11 Aa
Yellow Flavonoids (mg kg
-1
)
Immature
27.860.15 Bb
37.460.33 Aa
Mature
26.160.33 Bb
33.360.43 Aab
Ripe
43.760.49 Aa
25.760.33 Bb
Total Vitamin C (mg kg
-1
)
Immature
134.16 ±0.20 Ac 89.46±0.05 Bb
Mature
220.56±0.12 Ab 175.36±0.20 Ba
Ripe 264.76±0.40 Aa 170.96±0.16 Ba
Antioxidant Activity (mMTrolox g
-1
FW)
Immature
98.726±38.65 Aa 98.186±30.42Aa
Mature
143.546±44.52 Aa 161.236±6.15 Aa
Ripe
128.346±22.89 Aa 136.286±57.54Aa
(Oliveira et al., 2013)
Table 2.
Quality parameters of tomatoes cultivated organically and conventionally
6. Mineral content
Growing method and cultivar had significant influence on K, Ca, Na or Mg contents in tomato
fruits. Organic tomatoes achieved significantly greater concentrations of minerals [58]. The
main factor influencing tomato micronutrient content was cultivar [59]. We found significantly
greater concentrations of P, K, Ca and Mg in organic tomatoes, but in conventionally grown
tomato we found greater content of Zn, Fe and Cu [60]. Our results show that the potassium
content in organic tomatoes (153.05-164.31 mg 100g
-1
) is higher than in conventional tomatoes
(126.79-142.54 mg 100g
-1
). Organically grown Elpida produced the highest level of potassium
in fruit (164.31 mg100 g
-1
) comparing to the other two cultivars. Potassium concentrations were
similar to those (191.42-236.54 mg 100g
-1
) [29]. Our results show that the calcium content in
organic tomato (8.08-9.00 mg100g
-1
) is higher than in conventional tomatoes (7.84-8.58 mg
100g
-1
). Calcium concentrations (15.97- 23.13 mg 100g
-1
) were higher in the reported literature
[59] than those found in our studies. Significantly greater concentrations of Ca and Mg in
organic tomatoes also represented [58]. Magnesium concentrations in organic (17.36-22.22 mg
100g
-1
) and conventional tomato (18.75-19.16 mg 100g
-1
) were higher than those found (10.30-
11.88 mg 100g
-1
) [59], but similar to those found in a comparable study [29].
The ranges of measured iron concentration in this study were 0.51-0.64 mg 100g
-1
in organic
and 0.69-0.72 mg 100g
-1
in conventional tomato respectively. In another study, the iron
concentration was higher: 0.54-1.37 mg 100g
-1
[59]. We observed no significant influence of
