The influence of organic and conventional cultivation systems on the nutritional value of tomato

From the article “The influence of organic and conventional cultivation systems on the nutritional value and content of bioactive compounds in selected tomato types, from Ewelina Hallmann and published in Journal of the Science of Food and Agriculture.

Tomato fruits contain a high level of antioxidants such as vitamin C, polyphenols (including flavonoids), and carotenoids (such as lycopene and β-carotene). Not all the done studies were consistent about the higher level of bioactive compounds in organically produced tomato fruits compared to conventional ones.

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The levels of carotenoids and phenolics are very variable and may be affected by ripeness, genotype and cultivation. Thus, 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 (2008 and 2009), and in three organic and three conventional farms.

The results obtained have shown that the organic growing system affects tomato quality parameters such as nutritional value and phenolic compound content, higher than in conventional growing. It would be necessary to continue this study as a long-term experiment in order to eliminate the influence of seasonality.