A comparative study on chemical composition of organic versus conventional fresh and frozen tomatoes


Ucurum O. H. , VARIŞ S., Alpsoy H. C. , Keskin M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.43, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 43 Konu: 7
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1111/jfpp.13964
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION

Özet

In this paper, comparative study on fresh and frozen tomatoes of organic and conventionally cultivated crops was performed. Fruits of tomato cv. Rio Grande((c)) were used and stored at 18 degrees C for 12months. Quality parameters of ascorbic acid, lycopene, beta-carotene, glucose, fructose and proteins, pH, color, acidity, water-soluble solids, and elements and azoxystrobine were measured. The results showed that amount of ascorbic acid and beta-carotene were similar in organic and conventional fresh tomatoes, but lycopene was found higher in conventional ones. Na and Mg were higher in conventional samples, but P, K, Ca, and Cu were higher in organic tomatoes. Organic samples were pesticide free, however, conventional fresh and 3month stored tomatoes contained pesticides. Nitrite was not detected in any sample. These results show that organic products are healthier. Organic fresh tomatoes got the highest scores in sensory analyses.