Comparison of soil quality and nutrient budgets between organic and conventional kiwifruit orchards

Carey, Peter; Benge, Jayson; Haynes, Richard

doi:10.1016/j.agee.2009.02.017

Cited by 41 publications

(34 citation statements)

References 17 publications

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“…A growing interest in "healthy food" contributes to the appearance of new ecological farms in which the plant-protecting agents or artificial fertilisers are not applied [Carey et al 2009]. It seems that such a population of "healthy food" among the consumers results from the belief that it is safer for people and the environment.…”

Section: Resultsmentioning

confidence: 99%

The influence of “Hayward” kiwi fruit (Actinidia deliciosa) from organic and conventional cultivations on the content of some trace elements in the rat kidneys and assessment of copper, manganese and zinc bioavailability / Wpływ owoców kiwi “Hayward” (Actinidia deliciosa) z upraw ekologicznej i konwencjonalnej na zawartość niektórych mikroelementów w nerkach szczura i ocena biodostępności manganu, miedzi i cynku

Jesion¹,

Leontowicz²,

Leontowicz³

et al. 2013

Ochrona Środowiska I Zasobów Naturalnych - Environmental Protection and Natural Resources

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The conditions of fruit cultivation may affect their content of some mineral elements. The study aims at determining the content of some microelements (Cu, Zn and Mn) in diets with "Hayward" kiwifruits from the organic (ecological) (OHC) and conventional (CHC) cultivation and also determining their effect on the mineral profile of the kidneys of rats loaded for 28 days with a diet containing 1% of cholesterol (C) and the assessment of bioavailability of these elements in rats. The mineral composition of the diets and kidneys was examined using a flame atomic absorption spectrophotometer (Perkin-Elemer 1100B). The bioavailability of Cu, Zn and Mn was calculated using the "three-point assay" [Littell et al. 1995]. In the atherogenic diets containing 5% of "Hayward" kiwifruit, the content of the investigated elements was higher than in the control diet and the highest content was noted in the diet with kiwifruit from the ecological cultivation. The content of Mn, Cu and Zn in rat kidneys was 1.1-1. 4, 8.2-8.4 and 36.8-42.4 mg/kg, respectively. The bioavailability of Cu determined in respect to the C group was significantly lower in both CHC and OHC groups, whereas Mn was lower only in the OHC group. There were no significant differences in Zn bioavailability. The obtained results of the bioavailability of selected trace elements, determined on the basis of their concentration in the rat kidneys, did not show a clear evidence of the advantages of organically cultivated "Hayward" kiwifruit over conventional cultivation, in spite of their different contents in the examined fruits.

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Section: Resultsmentioning

confidence: 99%

The influence of “Hayward” kiwi fruit (Actinidia deliciosa) from organic and conventional cultivations on the content of some trace elements in the rat kidneys and assessment of copper, manganese and zinc bioavailability / Wpływ owoców kiwi “Hayward” (Actinidia deliciosa) z upraw ekologicznej i konwencjonalnej na zawartość niektórych mikroelementów w nerkach szczura i ocena biodostępności manganu, miedzi i cynku

Jesion¹,

Leontowicz²,

Leontowicz³

et al. 2013

Ochrona Środowiska I Zasobów Naturalnych - Environmental Protection and Natural Resources

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“…As a case study, we analysed pilot monitoring data on 13 environmental variables previously identified as relevant for sustainability performance assessment of the New Zealand kiwifruit sector (Carey et al, 2009;MacLeod et al, 2012aMacLeod et al, , 2012b. In broad terms, we showed the power to detect a specified range of trends over an 11-year period in this sector is much higher for 'soil status' variables than for 'agricultural pest' or 'ecosystem composition' ones, with changes in one subset of native bird species (nectar-feeders) requiring a particularly high level of relative survey effort to detect with confidence (Figs.…”

Section: Discussionmentioning

confidence: 99%

“…Also, a further approach to potentially increasing power would be to conduct more intensive sampling within each orchard at each survey. For the purposes of our analyses we assumed that the sector adopts established sampling protocols for environmental monitoring on kiwifruit orchards, as employed for the collection of the pilot data (Carey et al, 2009;MacLeod et al, 2012b) and only considers varying survey frequency and size. We do not explicitly investigate the effects of varying 'within orchard' effort, since such methodological changes would vary among the environmental variables monitored, and thus difficult to compare.…”

Section: Survey Design Recommendations For the New Zealand Kiwifruit mentioning

confidence: 99%

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Optimising survey effort to monitor environmental variables: A case study using New Zealand kiwifruit orchards

MacLeod

Green

Tompkins

et al. 2016

Journal of Environmental Management

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a b s t r a c tEnvironmental monitoring is increasingly used to assess spatial and temporal trends in agricultural sustainability, and test the effectiveness of farm management policies. However, detecting changes in environmental variables is often technically and logistically challenging. To demonstrate how survey effort for environmental monitoring can be optimised, we applied the new statistical power analysis R package simr to pilot survey data. Specifically, we identified the amount of survey effort required to have an 80% chance of detecting specified trends (À1 to À4% pa) in 13 environmental variables on New Zealand kiwifruit orchards within an 11-year period. The variables assessed were related to soil status, agricultural pests (birds), or ecosystem composition (birds). Analyses were conducted on average values (for each orchard and year combination) to provide a consistent scale for comparison among variables. Survey frequency varied from annual (11 surveys) to every 5 years (3 surveys). Survey size was set at either 30, 60, 150 or 300 orchards. In broad terms, we show the power to detect a specified range of trends over an 11-year period in this sector is much higher for 'soil status' than for 'agricultural pest' or 'ecosystem composition'. Changes in one subset of native bird species (nectar-feeders) requiring a particularly high level of relative survey effort to detect with confidence. Monitoring soil status can thus be smaller and less frequent than those which also want to detect changes in agricultural pests or ecosystem composition (with the latter requiring the most effort) but will depend on the magnitude of changes that is meaningful to detect. This assessment thus allows kiwifruit industry in New Zealand to optimise survey design to the desired information, and provides a template for other industries to do likewise. Power analyses are now more accessible through the provision of the simr package, so deploying and integrating them into design and decision-making should be routine to reduce the risk of inefficiencies and opportunity costs.

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“…'Hayward' is the main crop raised on most of the cultivated surface where kiwifruit is produced worldwide; indeed, it is the only cultivar commercially produced in Galicia (Salinero et al 2009). Most kiwifruit is obtained by conventional production; however, there is an increasing worldwide requirement for agricultural and horticultural produce which not only meets high quality standards but is also produced using environmentally sound practices (Carey et al 2009). …”

Section: Introductionmentioning

confidence: 99%

Kiwifruit in Syrup: Consumer Acceptance, Purchase Intention and Influence of Processing and Storage Time on Physicochemical and Sensory Characteristics

García-Quiroga

Damaceno

Gómez-López

et al. 2015

Food Bioprocess Technol

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Producers of kiwifruit can often be affected by the economic loss generated by culled fruit; thus, the processing of kiwifruit in syrup was proposed as a way to both increase profits and also lower losses for these producers. First, a series of experiments with consumers was successively planned and performed in order to establish the optimal conditions for the final product depending on how the kiwifruit were cut (halves, quarters or slices), the soluble solids concentration (light syrup, syrup, heavy syrup or extra heavy syrup) and the type of sugar (white or brown). Once the processing conditions of the product were selected (sliced kiwi and extra heavy syrup with white sugars), we verified that consumers liked it and that this acceptance was also reflected in their intention to buy the product. Therefore, the process was applied to elaborate both an organic and a conventional version of kiwifruit in syrup. The effect of processing (both organic and conventional) on the physicochemical characteristics of the raw material (both organic and conventional) was studied. All variables, except b*, C*, glucose, fructose and a w , were significantly modified by processing. Organic kiwifruit has less soluble solids, sugars and total acidity than conventional fruit but a higher pH. These small differences were maintained in the organic kiwifruit in syrup when it was compared to conventional product; however, the difference in the sensory characteristics (as measured by a panel of trained tasters) was not great enough to be detected. Both products were stable over time.

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Comparison of soil quality and nutrient budgets between organic and conventional kiwifruit orchards

Cited by 41 publications

References 17 publications

Optimising survey effort to monitor environmental variables: A case study using New Zealand kiwifruit orchards

Kiwifruit in Syrup: Consumer Acceptance, Purchase Intention and Influence of Processing and Storage Time on Physicochemical and Sensory Characteristics

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