WULS-SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food and Commodity, Division of Organic Food, Warsaw, Poland.
J Sci Food Agric. 2012 Nov;92(14):2840-8. doi: 10.1002/jsfa.5617. Epub 2012 Feb 20.
Tomato fruits contain a high level of antioxidants such as vitamin C, polyphenols (including flavonoids), and carotenoids (such as lycopene and β-carotene). Some studies have shown the higher level of bioactive compounds in organically produced tomato fruits compared to conventional ones, but not all studies were consistent in this respect. The levels of carotenoids and phenolics are very variable and may be affected by ripeness, genotype and cultivation. The aim of the study was to compare the effects of organic and conventional production systems on chemical properties and phenolic compounds of two tomato types (standard and cherry). The experiment was carried out in two growing seasons of 2008 and 2009, and in three organic and three conventional farms.
The results obtained have shown that, in 2008, organic tomatoes presented a higher ratio of reducing sugars/organic acids, and contained significantly more total sugars, vitamin C and total flavonoids, 3-quercetin rutinoside, and myricetin in comparison with the conventional fruits. In 2009, organic tomatoes contained significantly more vitamin C, quercetin-3-O-glucoside and chlorogenic acid, myricetin and kaempferol in comparison with the conventional fruits.
The organic growing system affects tomato quality parameters such as nutritional value and phenolic compound content. The second significant factor of nutritional value of tomato is the type of fruits. It would be necessary to continue this study as a long-term experiment in order to eliminate the influence of seasonality.
番茄果实富含抗氧化剂，如维生素 C、多酚（包括类黄酮）和类胡萝卜素（如番茄红素和β-胡萝卜素）。一些研究表明，与传统种植的番茄相比，有机种植的番茄中生物活性化合物的含量更高，但并非所有研究都对此持一致意见。类胡萝卜素和酚类物质的水平差异很大，可能受到成熟度、基因型和种植方式的影响。本研究旨在比较有机和传统生产体系对两种番茄（标准型和樱桃型）化学特性和酚类化合物的影响。该实验分别在 2008 年和 2009 年的两个生长季以及三个有机农场和三个传统农场进行。
结果表明，2008 年，与传统番茄相比，有机番茄的还原糖/有机酸比例更高，总糖、维生素 C 和总类黄酮、3-槲皮素鼠李糖苷和杨梅素的含量也显著更高。2009 年，与传统番茄相比，有机番茄的维生素 C、槲皮素-3-O-葡萄糖苷和绿原酸、杨梅素和山柰酚的含量更高。
有机种植体系会影响番茄的营养成分和酚类化合物含量等质量参数。番茄营养价值的第二个重要因素是果实类型。为了消除季节性的影响，有必要将这项研究作为一个长期实验继续进行。
