Barrett D M, Weakley C, Diaz J V, Watnik M
Dept. of Food Science & Technology, Univ. of California, Davis, CA 95618 USA.
J Food Sci. 2007 Nov;72(9):C441-51. doi: 10.1111/j.1750-3841.2007.00500.x.
Organically grown products experienced a doubling in percent penetration of organic sales into retail markets during the period from 1997 to 2003; however, there is still a debate over the perceived quality advantage of organically grown fruits and vegetables. In a study focusing on commercial production of processing tomatoes, samples were analyzed from 4 growers with matched organic and conventional fields. For the 4 growers studied, individual analysis of variance results indicated that tomato juice prepared from organically produced tomatoes on some farms was significantly higher in soluble solids ( degrees Brix), higher in consistency, and titratable acidity, but lower in red color, ascorbic acid, and total phenolics content in the microwaved juice. Results were significantly different among specific growers, and this may be attributed to differences in soil type and soil nutrients, tomato cultivar, environmental conditions, or other production-related factors. Higher levels of soluble solids, titratable acidity, and consistency are desirable for the production of tomato paste, in that tomatoes with these attributes may be more flavorful and require less thermal treatment. This has the potential to result both in cost savings from less energy required in paste manufacture and potentially a higher quality product due to less thermal degradation of color, flavor, and nutrients. Future work may involve a larger number of commercial growers and correlation to controlled university research plots.
在1997年至2003年期间，有机种植产品在零售市场的有机销售额渗透率增长了一倍；然而，对于有机种植的水果和蔬菜在质量方面是否具有优势仍存在争议。在一项针对加工番茄商业化生产的研究中，从4位种植者的有机田和传统田块采集了匹配样本进行分析。对于所研究的4位种植者，单因素方差分析结果表明，一些农场用有机生产的番茄制成的番茄汁，其可溶性固形物（°Bx）含量显著更高，稠度更高，可滴定酸度更高，但微波处理后的果汁中红色素、抗坏血酸和总酚含量较低。不同种植者的结果差异显著，这可能归因于土壤类型和土壤养分、番茄品种、环境条件或其他与生产相关的因素。对于番茄酱生产来说，较高水平的可溶性固形物、可滴定酸度和稠度是理想的，因为具有这些特性的番茄可能更具风味，且所需热处理更少。这有可能既因番茄酱生产所需能量减少而节省成本，又因颜色、风味和营养成分的热降解减少而潜在地生产出更高质量的产品。未来的工作可能涉及更多商业种植者，并与大学的受控研究地块建立相关性。
