Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/37259
標題: 亞熱帶環境有機與慣行栽培蔬果與穀物之營養價值、感官品質、質量指標評估:台灣農業生態系統案例
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
作者: 卡斯瓦
KESARWANI, AMIT
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
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摘要: 
本論文探討台灣有機與慣行農產品營養與感官品質之差異。選取以有機和慣行方式生產的胡蘿蔔(向陽2號),木瓜(台農2號),鳳梨(台農17號),以及兩種粳稻(高雄139號,台粳16號)為測試材料,比較蔬果外觀和內部營養品質,以及稻米物理、化學和食味指標(包括消費者與品評團),並進一步分析次級代謝產物含量。結果顯示,以有機方式栽培的蔬果含有較高的甜度、可溶性糖及有機酸。有機栽培作物含有較高之總游離氨基酸、抗氧化活性,較低的硝酸鹽濃度。但也含有較低的某些微量元素(銅、錳)和可溶性蛋白質,而以有機和慣行方式栽培的水果(番木瓜、鳳梨)以及稻米在感官指數並無顯著差別。同樣,如外觀(顏色深度)和一些質量指數(維生素C和可滴定酸度)等性質並未因有機種植而出現差異或增量。調查結果顯示,秋季的胡蘿蔔和木瓜、春季收穫的鳳梨,無論品質還是營養價值,都更容易贏得消費者的喜好。另外,有機稻米的物理化學性質雖無明顯改善,但其澱粉粘度特性卻高於慣行栽培稻米。在營養品質和次級代謝產物含量方面,高雄139號優於台粳16號。整體而言,依本研究蒐集之樣品,已有足夠有效的證據,顯示有機農產品在食品安全、營養成份以及營養價值方面均優於惯行農法生產者。但仍需進一步由不同生產條件(更多農場、試驗區、及市場)探討有機與慣行農產品在營養及安全之差異,以支持本研究之結論。同時在控制條件下,建立有機食品消費與人類健康間的關聯。

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.
URI: http://hdl.handle.net/11455/37259
其他識別: U0005-0808201217575900
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