Organic Food: A Comparative Study of the Effect of Tomato Cultivars and Cultivation Conditions on the Physico-Chemical Properties

The objective of this review was to present an update of the currently managed studies on the characterization physical, chemical, and sensory analysis of several tomato cultivars. This review has indicated the importance of farming system and genotype on sensory and biochemical characteristics. It is necessary to use selected genotypes responding positively to organic farming in terms of sensory, biochemical characteristics and productivity aspects and to evaluate systems over more than one year of sampling.

[1]  Heidi M. Lumpkin.  A comparison of lycopene and other phytochemicals in tomatoes grown under conventional and organic management systems , 2016 .

[2]  M. H. Spoto,et al.  Physico-chemical and sensory parameters of tomato cultivars grown in organic systems , 2014 .

[3]  A. F. Vinha,et al.  Organic versus conventional tomatoes: influence on physicochemical parameters, bioactive compounds and sensorial attributes. , 2014, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[4]  Rosires Deliza,et al.  A study to guide breeding of new cultivars of organic cherry tomato following a consumer-driven approach. , 2013 .

[5]  L. Urban,et al.  The Impact of Organic Farming on Quality of Tomatoes Is Associated to Increased Oxidative Stress during Fruit Development , 2013, PloS one.

[6]  L. Helyes,et al.  Comparison of conventional and organic tomato yield from a three-year-term experiment , 2012 .

[7]  G. Campanelli,et al.  Effects of organic farming and genotype on alimentary and nutraceutical parameters in tomato fruits. , 2012, Journal of the science of food and agriculture.

[8]  E. Hallmann.  The influence of organic and conventional cultivation systems on the nutritional value and content of bioactive compounds in selected tomato types. , 2012, Journal of the science of food and agriculture.

[9]  R. Lamuela-Raventós,et al.  Evaluation of a method to characterize the phenolic profile of organic and conventional tomatoes. , 2012, Journal of agricultural and food chemistry.

[10]  U. Hamm,et al.  Preferences and determinants for organic, conventional and conventional-plus products – The case of occasional organic consumers , 2011 .

[11]  Z. Ilić,et al.  Effect of organic and conventional production practices on nutritional value and antioxidant activity of tomatoes , 2011 .

[12]  Luciano Grassi Tamiso,et al.  Desempenho de cultivares de tomateiro em sistema orgânico sob cultivo protegido , 2009 .

[13]  L. E. Ordóñez-Santos,et al.  Comparison of physicochemical, microscopic and sensory characteristics of ecologically and conventionally grown crops of two cultivars of tomato (Lycopersicon esculentum Mill.) , 2009 .

[14]  D. Barrett,et al.  Effects of organic and conventional production systems on quality and nutritional parameters of processing tomatoes , 2009 .

[15]  D. E. Bryant,et al.  Ten-year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes. , 2007, Journal of agricultural and food chemistry.

[16]  Erica N. C. Renaud,et al.  Three-year comparison of the content of antioxidant microconstituents and several quality characteristics in organic and conventionally managed tomatoes and bell peppers. , 2006, Journal of agricultural and food chemistry.

[17]  E. Carey,et al.  Does Organic Production Enhance Phytochemical Content of Fruit and Vegetables? Current Knowledge and Prospects for Research , 2006 .

[18]  R. Borguini.  Avaliação do potencial antioxidante e de algumas características físico-químicas do tomate (Lycopersicon esculentum) orgânico em comparação ao convencional , 2006 .

[19]  P. Fontes,et al.  Qualidade do tomate em função de doses de nitrogênio e da adubação orgânica em duas estações , 2006 .

[20]  G. Savage,et al.  INFLUENCE OF DIFFERENT TYPES OF FERTILISERS ON THE MAJOR ANTIOXIDANT COMPONENTS OF TOMATOES , 2006 .

[21]  Gerjo Kok,et al.  Food and values: an examination of values underlying attitudes toward genetically modified- and organically grown food products , 2005, Appetite.

[22]  M. Silva,et al.  Características físico-químicas e sensorias do tomate (Lycopersicon esculentum) produzido por cultivo orgânico em comparação ao convencional* , 2005 .

[23]  H. Willer,et al.  The World of Organic Agriculture. Statistics and Emerging Trends 2012 , 2008 .

[24]  M. H. Chapman,et al.  A comparison of carotenoid content and total antioxidant activity in catsup from several commercial sources in the United States. , 2004, Journal of agricultural and food chemistry.

[25]  Sila Mary Rodrigues Ferreira.  Características de qualidade do tomate de mesa (Lycopersicon esculentum Mill.) cultivado nos sistemas convencional e orgânico comercializado na regiăo metropolitana de Curitiba , 2004 .

[26]  J. Prescott,et al.  A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods , 2002, Critical reviews in food science and nutrition.

[27]  R. Ballesteros,et al.  SENSORY EVALUATION OF FRESH TOMATO FROM CONVENTIONAL, INTEGRATED, AND ORGANIC PRODUCTION , 2001 .

[28]  Edoardo Greppi.  FAO (Food and Agriculture Organization of the United Nations) , 1981 .

[29]  Billy R. Hammond,et al.  [Foods]. , 1953, El Dia medico.