Nutritional Value of Organic/Conventional Tomatoes

Abstract: The aim of this study was to compare fruit quality parameters in different tomato cultivars (Robin-F(1), Amati-F(1) and Elpida-F(1)) derived from organic and conventional greenhouse production in North-Eastern Greece. Tomato fruit from conventional greenhouse production observed higher levels of TSS, sugars and vitamin C, while those grown organically contained substantial amounts of lycopene and carotenoids. The results obtained showed differences between cultivar and season of production. 'Elpida' cultivar had the highest content of TSS (5.08 %), sugar (4.10 mg 100(-1)g fresh weight) and lycopene (37.5 mg kg(-1)g fresh weight) of the three different varieties grown under same conditions. Also, the fruit flavor in organic production was much more pleasant because the ratio of total sugar and total acid more favorable than the tomatoes from conventional production. Organic tomatoes were perceived by some of the panelist to be softer, and were preferred because of their taste, flavor, texture and juiciness. Conventional tomatoes were however described as "not as ripe", "dry", and having "less aroma".

Reference: Kapoulas, N., Ilic, Z.S., Durovka, M., Trajkovic, R., Milenkovic, L. (2011). Effect of organic and conventional production practices on nutritional value and antioxidant activity of tomatoes. African Journal of Biotechnology 10(71): 15938-15945. Available online at: