Sensory quality and chemical composition in carrots: A multivariate study

Hogstad, Solbj⊘rg; Risvik, Einar; Steinsholt, K.

doi:10.1080/09064719709362469

Cited by 27 publications

(29 citation statements)

References 11 publications

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“…In Switzerland, organic lettuces grown over two years contained 2.5 times less nitrates than their conventional counterparts in May-June, 1.2 times less in October and comparable high levels in November (Temperli et al, 1982;Vogtmann et al, 1984). In contrast, two other studies performed on tomato in Israel (Basker, 1992) and carrot in Norway (Hogstad et al, 1997) did not show noticeable differences. Fertilization trials have also been designed to compare the effects of fertilization regimes on nitrate contents in vegetables.…”

Section: Nitratesmentioning

confidence: 97%

Nutritional quality and safety of organic food. A review

Lairon

2010

Agron. Sustain. Dev.

345

215

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-Food security, nutritional quality and safety vary widely around the world. Reaching these three goals is one of the major challenges for the near future. Up to now, industrialized production methods have clearly shown severe limitations such as a worldwide contamination of the food chain and water by persistent pesticide residues, and reduced nutrient and flavor contents through low-cost intensive food production and/or processing. In line with several published literature reviews, the French Agency for Food Safety (AFSSA) performed under my coordination an up-to-date exhaustive and critical evaluation of the nutritional and sanitary quality of organic food. This review is based on the AFSSA report issued and recently published studies. The major points are: 1/ organic plant products contain more dry matter and minerals (Fe, Mg); and contain more anti-oxidant micronutrients such as phenols and salicylic acid, 2/ organic animal products contain more polyunsaturated fatty acids, 3/ data on carbohydrate, protein and vitamin levels are insufficiently documented, 4/ 94-100% of organic food does not contain any pesticide residues, 5/ organic vegetables contain far less nitrates, about 50% less; and 6/ organic cereals contain overall similar levels of mycotoxins as conventional ones. Thus, organic agricultural systems have already proved able to produce food with high quality standards. I propose also improvements of organic production to achieve sustainable food production for humans in the near future. sustainable agriculture / organic agriculture / human food / nutrition / food safety / contaminants / health

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Section: Nitratesmentioning

confidence: 97%

Nutritional quality and safety of organic food. A review

Lairon

2010

Agron. Sustain. Dev.

345

215

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“…Nitrogen-rich organic fertilizers can also generate lower nitrate contents, but when mineralization conditions are very favorable they can also lead to high nitrate accumulations [87]. The use of organic fertilization with slowly or moderately available nitrogen (especially composts) is key to explaining the generally observed lower nitrate accumulation in organic vegetables [88].…”

Section: Nitrate Contentmentioning

confidence: 99%

Tomato Fruit Quality from Organic and Conventional Production

Zoran¹,

Nikolaos²,

Ljubomir³

2014

Organic Agriculture Towards Sustainability

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“…In Germany, a comparison on carrots showed 61% fewer nitrates in organic ones [29]. In contrast, two other studies performed on tomato in Israel [27] and carrot in Norway did not show noticeable differences [30].…”

Section: Nitrate Contentmentioning

confidence: 99%