Effects of organic and conventional production systems on quality and nutritional parameters of processing tomatoes

  • Pieper J
  • Barrett D
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Abstract

BACKGROUND: The impact of organic and conventional production systems on quality and nutritional parameters of fruits and vegetables is still under discussion. The objective of this study is to determine whether the production system has a significant effect on the quality and nutritional content of one variety of processing tomatoes grown on a commercial scale by comparing three different growers for two production years.RESULTS: Conventional tomatoes appeared to be more mature at time of harvest as determined by visual inspection of color. Total and soluble solids were significantly higher and consistency was greater in organic tomatoes. Differences in nutrient content were not statistically significant between production systems. Glutamate, glutamine, and tyrosine levels were significantly higher in conventional tomatoes, as were total nitrogen and ammonium concentrations.CONCLUSION: Results from this study show that nutritional and quality parameters vary greatly by grower, production system, and year for the same tomato cultivar. Significantly higher average soluble solids content and consistency in organic tomatoes are especially important to the processing tomato industry. The apparent slower development of organic tomatoes may be responsible for many of the significant findings in this study and may explain some of the conflicting reports in previous literature. Copyright © 2008 Society of Chemical Industry

Author-supplied keywords

  • Conventional
  • Nutrition
  • Organic
  • Processing
  • Quality
  • Tomato

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Authors

  • Joy Rickman Pieper

  • Diane M. Barrett

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