Agriculture Reference
In-Depth Information
Tomato Fruit Quality from Organic and Conventional Production
http://dx.doi.org/10.5772/58239
crop management practices on the content of flavonoids in tomatoes.
Journal of Agri‐
culre and Food Chemistry, Vol.
55, No.15, pp.6154-6159.
[58] Kelly, S. D. & Bateman, A. S. (2010). Comparison of mineral concentrations in com‐
mercially grown organic and conventional crops - tomatoes (
Lycopersicon esculentum
)
and lettuces (
Lactuca sativa
).
Food Chemistry, Vol.
119, pp.738-745.
[59] Ordonez-Santos, L. E., Vazquez-Oderiz, M. L. & Romero-Rodrýguez, M. A. (2011).
Micronutrient contents in organic and conventional tomatoes (
Solanum lycopersicum
L.). International Journal of
Food Science and Technology, Vol.
46, No.1, pp.561-568.
[60] Ilić, S. Z., Kapoulas, N., Milenković, L. (2013). Micronutrient composition and quality
characteristics of tomato from conventional and organic production.
Indian Journal of
Agriculture Science,
Vol.83, No.6, pp.651-655.
[61] Gundersen, V., Mccall, D. & Bechmann, I.E. (2001). Comparison of major and trace
element concentrations in Danish greenhouse tomatoes (
Lycopersicon esculentum
cv.
Aromata F1) cultivated in different substrates.
Journal of Agriculture and Food Chemis‐
try
, Vol.49, pp.3808-3815.
[62] Rodrýguez, A., Ballesteros, A., Ciruelos, A., Barreiros, J. M. & Latorre, A. (2001). Sen‐
sory evaluation of fresh tomato from conventional, integrated, and organic produc‐
tion.
Acta Horticulturae, No.
542, pp.277-282.
[63] Dorais, M., Papadopoulos, A.P.& Gosselin, A.
(2001) Greenhouse tomato fruit quality.
Journal of the American Society for Horticultural Science) Vol.26, pp.239-319.
[64] Hernandez Suarez, M., Rodrýguez Rodrýguez, E. M. & Dýaz Romero, C. (2007). Min‐
eral and trace element concentrations in cultivars of tomatoes.
Food Chemistry, Vol.
104, pp.489-99.
[65] Harker, R., Gunson, A. & Jaeger, S. (2003). The case of fruit quality: An interpretive
review of consumer attitudes, and preferences for apples.
Postharvest Biology and
Technology,
Vol.28, pp.333-347.
[66] Hauffman, S. & Bruce, Å. (2002). Matens kvalitet. Kungl Skogs-och Lantbruksakade‐
mien 1-15.
[67] Baldwin, E.A., Nisperos-Carriedo, M.O., Baker, R. & Scott, J. W. (1991). Qualitative
analysis of flavor parameters in six Florida tomato cultivars.
Journal of Agriculture and
Food Chemistry
, Vol.39, pp.1135-1140.
[68] Baldwin, E.A., Scott, J.W., Einstein, M.A., Malundo, T.M.M., Carr, B.T., Shewfelt, R.L.
& Tandon, K.S. (1998). Relationship between sensory and instrumental analysis for
tomato flavor.
Journal of American Society of Horticultural Science,
Vol.123, pp.906-915.
[69] Baldwin, E.A., Goodner, K., Plotto, A., Pritchett, K. & Einstein, M.A. (2004). Effect of
volatiles and their concentration on perception of tomato descriptors.
Journal of Food
Science,
Vol. 8, pp.310-318.