Does organic production enhance phytochemical content of fruit and vegetables? Current knowledge and prospects for research

Abstract

Demand for organically grown produce is increasing, largely due to concerns of consumers about health and nutrition. Previous studies have not shown a consistent difference of essential nutrients, such as vitamins and minerals, between organic food crops and the conventional counterparts. However, to date, little consideration has been given to phytochemicals, secondary plant metabolites with potential health-promoting properties. We first discuss factors that can influence the levels of phytochemicals in crops, and then we critically review the results of published studies that have compared the effects of organic and conventional production systems on phytochemical contents of fruit and vegetables. The evidence overall seems in favor of enhancement of phytochemical content in organically grown produce, but there has been little systematic study of the factors that may contribute to increased phytochemical content in organic crops. It remains to be seen whether consistent differences will be found, and the extent to which biotic and abiotic stresses, and other factors such as soil biology, contribute to those differences. Problems associated with most studies tend to weaken the validity of comparisons. Given the limitations of most published studies, needs for future research are discussed.