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J Sci Food Agric 87: 2757–2762 (2007)
Review Quality of plant items from organic agriculture
Organic Foodstuffs Department, Faculty of Human Nourishment and Consumer Sciences, Warsaw Agricultural College or university, Nowoursynowska 164 C, PL-02 776 Warszawa, Poland
Summary: During the last ten years, consumers' rely upon food top quality has lowered drastically, mainly because of developing ecological consciousness and several meals scandals (e. g. BSE, dioxins, microbial contamination). It has been found that intensive typical agriculture can introduce pollutants into the food chain. Buyers have started to look for more secure and better controlled foods produced in more environmentally friendly, traditional and local systems. Organically created foods are widely believed to satisfy the above needs, leading to reduce environmental impacts and bigger nutritive values. So far, research have to some extent conﬁrmed this opinion. Organic and natural crops include fewer nitrates, nitrites and pesticide elements but , generally speaking, more dry matter, vitamin C, phenolic compounds, vital amino acids and total all kinds of sugar than standard crops. Organic crops likewise contain statistically more nutrient compounds and generally have better sensory and long-term safe-keeping qualities. Yet , there are also some negatives: crops cultivated in organic devices generally include 20% decrease yields than conventionally created crops. A lot of important challenges need to be resolved in the approaching years: environmental, bacterial and fungal contamination of organic and natural crops and, the most essential issue, the impact of organic and natural food consumption on animal and human well being. © 3 years ago Society of Chemical Market
Keywords: organic plant crops; quality; yield; composition; nourishment; vitamins; phenolics; sugars; nitrates; nitrites; pesticides; dry matter; health; sensory qualities
FACTORS INFLUENCING THE CALIBER OF ORGANIC FLOWER FOOD PRODUCTS There are several important factors inﬂuencing the quality of food products that are relevant to naturally produced flower products. As illustrated in Fig. one particular, the basic factors are the quality of the environment (abiotic factors) and the degrees of pest and pathogen harm (biotic factors) to which plants are subjected. The main components of the environment (air, water, soil) have to be uncontaminated if the crops obtained are required to be an excellent source of nutritive top quality. Many environmental contaminants your food development chain (soil–plant–animal–human organism), triggering signiﬁcant complications in man health. 1 These pollutants include heavy metals, pesticide residues, nitrogen compounds, mycotoxins, chlorinated biphenyls (PCBs), aromatic hydrocarbons (e. g. benzo[a]pyrene), plant progress stimulators (e. g. choline chloride), antibiotics, hormones, radioactive isotopes and plastic substances (monomers). Weather and weather conditions are also important factors, and soil type and pH, soil cultivation, fertilisation and conditions of crop storage after harvest. ∗
Biotic factors may have also a signiﬁcant influence on crop quality. The main biotic factors happen to be cultivar decision, bacterial and fungal toxins (disease) and pest harm. Cultivars of the identical crop varieties can differ signiﬁcantly in nutritive quality. For example , the content of βcarotene in carrots (Daucus carota D. ) can vary between 7. 19 and 13. 84 mg g−1 depending on the fomentar. 2 The primary potential supply of bacterial contamination in plant plants is animal manure used in organic farming. Contamination can take place with the roots or by water splashing on the tea leaf surfaces. The most important organisms are a variety species of possible anaerobic bacterias (Salmonella enterica, Escherichia coli O157: H7, Campylobacter spp., Listeria monocytogenes, Clostridium botulinum, Mycobacterium paratuberculosis), protozoa (Toxoplasma gondii), worms, viruses and prions. The results obtained so far happen to be contradictory. A few studies reveal...
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J Sci Food Agric 87: 2757–2762 (2007) DOI: 10. 1002/jsfa