Fruits & Vegetables

What have scientists determined in their research about the quality, nutritional characteristics and production practices used in organic agriculture? Below are summaries of peer-reviewed studies by international scientists and researchers regarding fruits and vegetables as they relate to organic agriculture. Each link provides a summary of the background and methodology, findings, and lists the full reference for further reading. Descriptions about the scientific findings and conclusions are those of the original author, and not this project.

Article Listing:

• Phytochemical Phenolics in Organically Grown Vegetables
• Quality of Organically, Conventionally Grown Potatoes
• Quality of Swiss Chard Produced by Conventional, Organic Methods
• Mineral and Glycoalkaloid Concentrations in Organic, Conventional Potatoes
• Fruit Quality Under Organic, Conventional, Integrated Apple Production Systems
• Soil and Winegrape Quality in Biodynamic, Organic Vineyards
• Nitrogen Metabolism as a Tool to Discriminate Organic and Conventional Citrus Fruits
• Antioxidant Compounds in Peaches and Pears
• Lycopene Content in Organic Tomatoes
• Organic Acids and Phenolic Compounds in Organic vs. Conventional Cabbage
• Bioactive Substances, Antioxidant Properties of Apple Purée
• Organic, Conventional Management and Grape Composition
• Salicylic Acid, Heavy Metal Content in Organic vs. Conventional Tomatoes
• Flavanol Content Variations in Black Currant Cultivars
• Evolution of Markers for Traceability of Organic vs. Conventional Potatoes
• Phenolic Compounds and Antioxidants in Brazilian Mango
• Organic vs. Conventional Rio Red Grapefruit and Juice
• Comparison of Organic vs. Conventional Cucumber
• Postharvest Quality of Organic vs. Conventional Tomatoes
• Polyphenol Content in Organic vs. Conventional Peaches
• Nutritional Quality of Organic vs. Conventional Broccoli
• Color, Carotenoid and Mineral Contents of Conventional vs. Organic Sweet Peppers
• Yield, Quality and Nutritional Status of Organic vs. Conventional Strawberry Cultivars
• Consumption of Organic vs. Conventional Apples and Antioxidant Activity
• Phenolics, Peroxidase and Capsidiol in Sweet Peppers
• Antioxidant, Flavonoid Content of Organic vs. Conventional Blueberries
• Nutritive Quality of Tomatoes
• Anthocyanin Content in Grapes
• Lypocene Content in Tomatoes
• Organic Marionberry, Strawberry and Corn: Phenolic and Ascorbic Acid Content
• Nutritional Quality of Organic, Conventional Fruits
• Organic and Commercial Vegetables
• Organic Potatoes and Sweet Corn Vitamin and Mineral Content
• Concentration of Major and Trace Elements in Organic vs. Conventional Crops
• Fruit Elemental Composition of Conventional vs. Organic Tomato
• Organic Agriculture and Nutritional Value of Plant Foods
• Organic Farming, Cadmium and Other Trace Metal Content of Plant Foods
• Antioxidant and Antimutagenic Activities of Organic Green Vegetables
• Organic Growing Conditions and Quality of Cooked Potatoes
• Organic Fruits and Vegetables: Potential Health Benefits and Risks
• Tastes of Organic Versus Conventional Fruits and Vegetables
• Antioxidant Activities of Organic Grapes, Pomace, Must and Wine
• Antioxidant Content in Spice Red Peppers
• Inhibition of Cancer Cells Using Organic vs. Conventional Strawberry Extracts
• Antioxidants in Organic vs. Non-Organic Red Oranges
• Health-Promoting and Toxic Components in Organic vs. Inorganic Tomatoes
• Tomato Composition in Conventional vs. Organic Farming Systems