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An Assessment of Nutritional Value,Sensory Properties and Some Quality Indices of Organically and Conventionally Produced Fruits, Vegetables, and Cereal Grains under Sub-Tropical Condition: A Case Study of Taiwan Agroecosystem
|關鍵字:||台灣;Organic and conventional farming;米;蔬果;水果;有機與慣行農業;rice;fruits;vegetables;Taiwan||出版社:||農藝學系所||引用:||Abdel-Aal, E.M., J. C. Young, and I. Rabalski. 2006. Anthocyanin composition in black, blue, pink, purple, and red cereal grains. J. Agric. Food Chem. 54:4696-704. Abdullah, and H. Mat. 2008. Characterisation of solid and liquid pineapple waste. Reaktor 12:48-52. Abu-Goukh, A.B.A., A. E. T. Shattir, and E. F. M. Mahdi. 2010. Physico-chemical changes during growth and development of papaya fruit. IΙ: Chemical changes. Agric. Biol. J. N. Am. 1: 871-877. Adom, K.K. and R. H. Liu. 2002. Antioxidant activity of grains. J. Agric. Food Chem. 50: 6182–6187. Aguilar-Garcia, C., G. Gavino, M. Baragano-Mosqueda, P. Hevia, and V. C. Gavino. 2007. Correlation of tocopherol, tocotrienol, [gamma]-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays. Food Chem.102:1228-32. Ahmed, A.G., S. Orabi, and A. M. Gomaa. 2010. 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Researches of this study aimed to compare the nutritional, sensory qualities between organic and conventional agricultural products in subtropical Taiwan. Few studies have investigated the influences of organic and conventional production systems on commercial food products based on sub-tropical condition. In this study organic and conventional carrots (cv. Xiangyang No.2), papaya (cv. Tainung No. 2), pineapple (cv. Tainung No. 17) and two Japonica rice cultivars (cv Kaohsiung No. 139 and Taikeng No.16) were selected for the various comparative studies of maturity, quality indices and physicochemical properties of fruits and vegetables, milling and nutritional properties of rice , sensory analysis (consumer and panels) and secondary metabolites content (total phenolic compound and antioxidant activities) for rice and fruits. The organically grown fruits and vegetables appeared to contain improved and higher brix value, sugar and organic acid contents. However, except lower values in a few micronutrients (Cu and Mn), and soluble protein of studied fruits and vegetables, many parameters were improved including higher free amino acid and antioxidant activities, while lower nitrate content of the plants produced from organic farming. Similarly, some properties such as physical appearances (color intensity) and few quality indices (vitamin C and titratable acidity) were found no differences or increment due to organic farming in these fruits and vegetables. Autumn season carrot and papaya and spring harvested pineapple were reflected as suitable for consumer preference in quality and nutritional value. Though, no significant differences were evident between the organic and conventional fruits (papaya and pineapple) and rice for sensory parameters tested. Nonetheless, no significant improvement noticed in physicochemical properties of organic rice also, however starch viscosity properties were higher in organic rice. Kaohsiung No. 139 was found as better as compared to Taikeng No. 16 in nutritional properties and secondary metabolites content. Collectively, available valid evidence supports the consumer intuition that organically produced foods are superior in terms of food safety, nutritional content and value to conventionally produced foods. However, for a better and general conclusion of organic products superiority, intensive research needed in adoption of samples from more different growing conditions (farm, experimental plot, and market) and diversified agricultural products on sub-tropical region perspective to confirm the findings of this study; and to investigate, under controlled conditions, the link between organic food consumption and human health.
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