Elemental Composition and Some Nutritional Parameters of Sweet Pepper from Organic and Conventional Agriculture

Abstract

<jats:p>The increasing demand of organic agriculture (OA) is based on the consumer’s belief that organic agricultural products are healthier, tastier and more nutritious. The effect of OA and conventional agriculture (CA) methods on the elemental compositions of green and red sweet peppers were studied. The highest concentrations of Ca, Cu, K and P occur in peppers from OA in both states of ripeness, with emphasis on Ca and K contents. Furthermore, the principal component analysis (PCA), points out to a clear separation, regarding concentrations, between peppers from OA and CA. The average fruit weight is higher in OA, 141 g versus 112 g in CA. Regarding productivity, CA reaches a value of 30.1 t/ha, 7% higher than the value observed for OA, i.e., 28 t/ha. Peppers from CA, exhibited greater protein content than those which originated from OA, regardless of the ripening stage, but not more ashes. Regarding nutritional ratios, the ripening stage and the production mode, can be important for an adequate choice regarding a more balanced Ca/P ratio, and the studied variety contained high Ca values ranging between 1009 and 1930 mg.kg−1. The PCA analysis also revealed that Mn and Fe are inversely correlated, confirming the importance of the Mn/Fe ratio evaluation in nutritional studies.</jats:p>

Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals

“…These elements help to increase the cell wall thickness of cherry tomato fruits [ 17 , 18 , 19 ]. Guilherme et al [ 20 ] reported that organically grown sweet peppers showed higher level of firmness than conventionally grown sweet peppers. They also mentioned that organically grown sweet peppers had the highest Ca content.…”

“…There was no difference between the organic and the conventionally grown apples and carrots [ 23 , 28 ]. Conventionally grown sweet peppers showed higher titratable acidity than the organic ones [ 20 ].…”

“…In organic apples and strawberries (Diamante and San Juan), the soluble solids content increased [ 25 , 27 ] ( Table 6 ). In the conventional cultivation system, the soluble solids content also increased in strawberries (Lanai), tomatoes, beets, and lettuce [ 3 , 4 , 6 , 20 , 25 , 27 ]. Some discovered that organic tomatoes, oranges, kiwifruits, lemons, and mandarins are rich in soluble solids [ 48 , 49 ].…”

“…In contrast, the increased sugar content was found in conventional strawberries, apples, carrots, and cabbages [ 25 , 28 , 51 ]. Guilherme et al [ 20 ] found that conventional and red peppers showed higher total soluble solids than the organic and green ones. The increase and decrease in sugar content may be influenced by crops, cultivars, treatment, and maturity of fresh produce.…”

“…Organic melons, tomatoes, potatoes, beets, and watermelons showed increased dry matter [ 28 ] and conventional strawberries, wheat, barley, faba beans, and lettuce exhibited high dry matter [ 30 , 36 ] ( Table 7 ). Organic cabbages, red beets, peppers, tomatoes, and potatoes showed high dry matter content [ 20 , 45 , 52 ]. Moreover, the perilla and cabbage total dry matter content is higher in organic produce than in the conventionally grown one [ 51 , 53 ].…”