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  • From: "TradingPostPaul" <tradingpost@riseup.net>
  • To: livingontheland@lists.ibiblio.org
  • Subject: [Livingontheland] Comparison of the Influence of Organic and Conventional Practices on Flavonoids in Tomatoes
  • Date: Fri, 06 Jul 2007 15:37:20 -0600


J. Agric. Food Chem., ASAP Article 10.1021/jf070344+ S0021-8561(07)00344-5
Web Release Date: June 23, 2007
Copyright © 2007 American Chemical Society
http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/asap/abs/jf070344+.html

Ten-Year Comparison of the Influence of Organic and Conventional Crop
Management Practices on the Content of Flavonoids in Tomatoes

Alyson E. Mitchell,* Yun-Jeong Hong, Eunmi Koh, Diane M. Barrett, D. E.
Bryant, R. Ford Denison,# and Stephen Kaffka

Department of Food Science and Technology and Department of Plant Sciences,
One Shields Avenue, University of California-Davis, Davis, California
95616, and Department of Ecology, Evolution and Behavior, University of
Minnesota, St. Paul, Minnesota 55108

Received for review February 6, 2007. Revised manuscript received May 4,
2007. Accepted May 8, 2007.

Abstract:

Understanding how environment, crop management, and other factors,
particularly soil fertility, influence the composition and quality of food
crops is necessary for the production of high-quality nutritious foods. The
flavonoid aglycones quercetin and kaempferol were measured in dried tomato
samples (Lycopersicon esculentum L. cv. Halley 3155) that had been archived
over the period from 1994 to 2004 from the Long-Term Research on
Agricultural Systems project (LTRAS) at the University of California-Davis,
which began in 1993. Conventional and organic processing tomato production
systems are part of the set of systems compared at LTRAS. Comparisons of
analyses of archived samples from conventional and organic production
systems demonstrated statistically higher levels (P < 0.05) of quercetin
and kaempferol aglycones in organic tomatoes. Ten-year mean levels of
quercetin and kaempferol in organic tomatoes [115.5 and 63.3 mg g-1 of dry
matter (DM)] were 79 and 97% higher than those in conventional tomatoes
(64.6 and 32.06 mg g-1 of DM), respectively. The levels of flavonoids
increased over time in samples from organic treatments, whereas the levels
of flavonoids did not vary significantly in conventional treatments. This
increase corresponds not only with increasing amounts of soil organic
matter accumulating in organic plots but also with reduced manure
application rates once soils in the organic systems had reached equilibrium
levels of organic matter. Well-quantified changes in tomato nutrients over
years in organic farming systems have not been reported previously.

Keywords: Tomato; organic agriculture; conventional agriculture; long-term
research; flavonoid; flavonol; quercetin; kaempferol
[Full text in html]
http://pubs.acs.org/cgi-bin/asap.cgi/jafcau/asap/html/jf070344+.html
[Full text in pdf]
http://pubs.acs.org/cgi-bin/asap.cgi/jafcau/asap/pdf/jf070344+.pdf







  • [Livingontheland] Comparison of the Influence of Organic and Conventional Practices on Flavonoids in Tomatoes, TradingPostPaul, 07/06/2007

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