Hong Kong on the Move: 10 Years as the HKSAR (original) (raw)
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Journal of Food and Dairy Sciences, 2014
In the present study physical and chemical characteristics of orange fruits, tomato, green beans, fennel and lemongrass as affected by organic agriculture were studied. The phytochemicals characteristics of orange and tomato juice were also determined in the organic samples compared to conventional products. The results showed thatorganic management decreased the percentage of peels and reducing sugars and increased juice percentages and ascorbic acid in organic orange fruits. In addition organic orange juice had better taste, odor and texture. Organic management also decreased the weight of peel and pulp and the percentage of TSS and increased juice percentage and the content of ascorbic acid, total phenol and lycopen in tomato as compared to conventional management.Organic managementof green beans increased percentage of protin, starch, reducing sugar and total sugarcompared toconventionalmanagement .Organic management of lemon grass increased the oil percentage, the percentage of a-Myrcene, and Citral and decreased Anethole(Estragole) content as compared to the conventional product.Organic management of fennel increased the percentage of Anethole and decreased the percentage of D-Limonene in the oil as compared to conventional one.
The aim of this 5 year investigation was to compare quality parameters of differently cultivated carrots of the same cultivar grown in the same region as well as to compare the relevance of different methods of analysis to differentiate between these products. The following quality tests were applied: • Sensory tests (all harvests) • Food preference tests with laboratory rats (all harvests) • Decomposition tests (all harvests) • P-value determination (all harvests) • Single-Photon-Counting (1999) • Chemical analysis of the main components (1998 and 1999) It could be shown that carrots (var. Tarvil) grown using an organic farming method were significantly preferred by humans and laboratory rats, lost significantly less dry matter during decomposition, had lower P-values, indicating better bioelectrical properties, revealed a significantly better capacity to store biophotons, but showed no conclusive differentiation concerning their main components. Holistic methods were well qualifie...
African Journal of Biotechnology, 2016
The objective of this research was to compare the physical and chemical characteristics and antioxidant activity of organic and conventional carrot (Daucus carota), green pepper (Capsicum annuum) and lettuce (Lactuca sativa). Five representative samples of conventional vegetables, certified organic and non-certified organic vegetables were gotten from farms and supermarkets in the city of Rio de Janeiro. The result shows that the organic carrot showed higher acidity (0.11 g % citric acid) and total sugar (5.68 g %) than those found in standard samples and certified organic ones (p<0.05). Regarding the density analysis and total soluble solids, there was no statistical difference between carrots, green peppers and lettuce from all types (p>0.05). It was observed that the vitamin C levels in carrot samples levels had no significant difference between the different forms of production (p>0.05). Conventional lettuce and certified organic pepper showed higher vitamin C than the other samples (p<0.05). The antioxidant activity of the samples was analysed by the capacity to reduce the DPPH (1,1diphenyl-2-picryl-hydrazyl) radical, in which carrot and conventional pepper showed lower antioxidant activity (p<0.05) when compared to organic samples. There were no significant differences among the different forms of production in the lettuce samples (p>0.05). Carrot and green pepper, with seal certification or not, showed higher capacity to reduce DPPH than the conventional ones, this suggests that the form of cultivation has a direct relationship with the nutritional values of the vegetables.
International Journal of Agriculture and Plant Science, 2022
Food production in organic and conventional systems requires different managements and practices, especially regarding the use of agrochemicals, which affects growing conditions and can influence food composition. Thus, studies comparing the physical-chemical composition of fruits and vegetables under the two production systems were carried out according to the Preferred Reporting Items for Systematic Reviews method, and the differences found were compared using the Chi-square test. There was a higher percentage of organic fruits with higher levels of vitamin C (62.50%) and Total Phenolic Compounds (92.31%), and a higher percentage of organic vegetables with higher contents of Dry Matter (76.47 %), vitamin C (85.71%) and Total Phenolic Compounds (82.35%). Therefore, it is essential that more studies occur in the area, in addition to the elaboration of an organic food composition table, or one, addressing nutrients that do not generate further discussions about their changes between systems, such as vitamin C.
Quality Enhancement of Fruits and Vegetables through Organic Cultivation: A Review
Agricultural Reviews, Volume 45 Issue 2: 207-217 (June 2024)
Organic farming, which essentially excludes the use of synthetic pesticides and fertilizers, is becoming popular worldwide. The covid-19 pandemic has positively impacted on the market due to growing awareness towards the healthy and nutritional diets. As a result, demand for organic fruits and vegetables has increased over the world. Organic fruits and vegetables are in higher demand than ever before, owing to lower production and rising global consumption. However, due to the high cost of production, organic fruit and vegetable supply is limited in comparison to demand. Several experiments were conducted for comparing the organic and conventional fruits and vegetables quality. The results obtained from the studies showed Vitamins like ascorbic acid and beta carotene, Total polyphenols, dry matter accumulation, fiber content and Total Soluble Solids were higher in organic fruits and vegetables than conventional farming. Other mineral nutrient contents like Ca, Mg, K, Cu, Fe, Zn, PO 4 , SO 4 were found similar both in organic and conventional farm produce. Cooking of organic vegetables at high temperatures is not preferable because it shows higher polyphenols losses during cooking than conventional produces. Heavy metals contamination, pesticide residues, ammonium and nitrate contents were lower in organic produce than conventional crops. Organic foods are better for the environment and more nutritious. It can be concluded that organic crops have a lower amount of contaminants, but a higher quality compared to conventional crops.
Quality and Nutritional Parameters of Food in Agri-Food Production Systems
Foods
Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summarises and evaluates research comparing the quality of traditionally, organically and conventionally produced foods. In some cases, although the results of the studies contradict each other, organically grown in vegetables, especially berries and fruits are slightly higher dry matter, minerals such as P, Ca, Mg, Fe and Zn, vitamin C, sugars, carotenoids, antioxidant activity, phenolic and flavo...
Effect of Organic Production Systems on Quality and Postharvest Performance of Horticultural Produce
Horticulturae, 2016
Organic standards include a well-defined set of practices and a list of technical tools that are permitted by regulation. Organic products are mainly purchased for their safety and absence of synthetic pesticide residues. Furthermore, a diet based on organic products claims to provide health benefits due to the high nutritional value compounds that are more concentrated in organic products compared to conventional ones. As the scientific basis of the differences between organically-and conventionally-grown fruits and vegetables is under debate, some of the published work, together with some recent unpublished results, will be covered in the present review. In addition, the effect of different approaches to organic horticultural production will be described. Many studies have confirmed lower nitrate content, especially in leafy vegetables, and higher antioxidant compounds in organically-grown fruits in comparison to conventional ones. A recent study reported organic kiwifruit as higher in ascorbic acid and total phenol content than conventional kiwifruit. These differences were maintained throughout cold storage. Similarly, in organic grapes, antioxidant-related compounds were significantly higher than in conventionally-grown grapes. Analogous results were obtained with organic strawberries grown in protected conditions. However, conventional products usually result in higher moisture content, and this should be taken into account to confirm the differences on a dry matter basis. Possible explanations for the effects of organic farming practices on nutritional quality and postharvest performance of fresh produce are the following: (i) organic amendments provide a high input of exogenous organic matter and of nutrients for a long period; in contrast, mineral fertilizers, allowed only in conventional farming systems, are highly concentrated in nutrients that are directly available for root uptake in a shorter time period; (ii) the use of synthetic pesticides (only possible in conventional agriculture) slows down defence mechanisms against pathogens, with the consequence of favoring primary metabolism; (iii) cultural practices may result in different plant composition and nutritional quality, which in turn influence cold storage performance of the products as these differences, both in fertility and pest management, affect the allocation of secondary plant metabolites (such as ascorbic acid and phenolic compounds).
Assessment of Particular Qualities of Carrot Availalbe in Selected Retailers in Krakow
Agricultural Engineering
The objective of the paper was assessment of the selected qualities of carrot from retailer's shops, organic and traditional food shops in Krakow. The following quality parameters of the fruit pulp were investigated: content of extract, sugars, polyphenols, nitrite, flavonoids, beta-carotene, colour, and antioxidant activity. The investigation shows that the content of nitrogen (V) in the samples of carrot from traditional cultivations was higher than in case of carrot from organic crops, and in case of a sample from traditional cultivation it exceeds the admissible norms. However, the research which was carried out provides no justification for the statement that the content of nitrate (III) depends on the production system of carrot. The research on the content of polyphenols, flavonoids and antioxidant activity of juice proved the increased antioxidant ability of carrot that was traditionally cultivated with reference to carrot cultivated organically. However, the differences...
Organic and Conventional Food—Selected Properties
Environmental Sciences Proceedings, 2021
This paper defines the concept of organic and conventional agriculture and presents the differences in the quality of produced food resulting from the farming system. The test materials were the same groups of food products from certified organic and conventional production. As a result, the dry matter content, water activity and the content of potassium, iron, copper, manganese and lead were compared. The obtained results showed that food from organic farming is characterized by higher dry matter content and lower water activity. Conventional products are characterized by higher content of the examined elements, which is due to, among others, geochemical background, the use of mineral fertilizers, and the development of industry and transport. Ecological management influences the increase in the quality of consumed food by limiting the migration of nutrients and other pollutants to the environment.
Quality and nutritional value of vegetables from organic and conventional farming
Scientia Horticulturae, 2013
Consumers demand for healthier food and governments' policies for environmental sustainability of agricultural processes are increasingly promoting a rapid expansion of organic farming. Nevertheless, the link between organic products and their enhanced nutritional/environmental values is far from being fully understood. In this context, we have begun to assess the effect of cultivation variables that may interact with farming systems and ultimately affect the final product quality. By comparing the response to conventional vs. organic farming of cauliflower, endive and zucchini here we demonstrate that the overall quality of organic products depends on many interacting variables. In cauliflower, the cultivar effect overwhelms other quality determinants with respect to antioxidant activity and nitrate accumulation. In endive, the liposoluble antioxidant activity increases under organic cultivation only in the absence of mulching. Finally, organic farming promotes the accumulation of K in zucchini grown on clay but not on sandy soil. Therefore, understanding the functional links between cultivation variables and physiological responses is essential to improve and standardize the quality of organic products.