Analysis of Apple Fruit (Malus × domestica Borkh.) Quality Attributes Obtained from Organic and Integrated Production Systems

The aim of this study was to compare total phenolic content (TPC), radical-scavenging activity (RSA), total anthocyanin content (TAC), sugar and polyphenolic profiles of two apple cultivars (‘Discovery’ and ‘Red Aroma Orelind’) from organic and integrated production systems in climatic conditions of Western Norway. Sixteen sugars and four sugar alcohols and 19 polyphenols were found in the peel, but less polyphenols were detected in the pulp. The peel of both apples and in both production systems had significantly higher TPC and RSA than the pulp. The peel from integrated apples had higher TPC than the peel from organic apples, while organic apples had higher TAC than the integrated. Sucrose and glucose levels were higher in organic apples; fructose was cultivar dependent while minor sugars were higher in integrated fruits. The most abundant polyphenolic compound in the peel of the tested cultivars was quercetin 3-O-galactoside, while chlorogenic acid was most abundant in the pulp. Regarding polyphenols, phloretin, phloridzin, protocatechuic acid, baicalein and naringenin were higher in organic apple, while quercetin 3-O-galactoside, kaempferol 3-O-glucoside, chlorogenic acid and syringic acid was higher in integrated fruits. In conclusion, organic ‘Discovery’ and integrated ‘Red Aroma Orelind’ had higher bioavailability of health related compounds from the peel and the pulp.

Organic plant products are of more improved chemical composition than conventional ones

Considering the negative effects of conventional agricultural production, organic food production is a sustainable approach to production, which preserves the environment and protects human health. Organic products are products of high quality, without residues of pesticides and other harmful chemicals. Through the review of literature data, the authors of this paper presented a comparative study on the chemical compositions of organically vs. conventionally grown plants and their products. Dry matter, nitrates, sugars, vitamins, macro-and microelements, as well as, secondary metabolites have been singled out. The analysis of collected data revealed that organic products contained more dry matter, significantly fewer nitrates, fewer proteins and a higher proportion of amino acids, more sugars, vitamin C, numerous macro-and microelements (particularly Fe, Mg and P), more polyphenols and they had higher total antioxidant capacity than conventional products. Although many authors have been dealing for many years with the comparison of the nutritional composition of organic and conventional food products, a clear consensus whether organic products have an improved chemical composition compared to conventional products has not been reached yet, i.e. the conclusions are ambivalent. Therefore, further long-term studies are necessary to clarify the existing doubts.

Organic plant products are of more improved chemical composition than conventional ones

Considering the negative effects of conventional agricultural production, organic food production is a sustainable approach to production, which preserves the environment and protects human health. Organic products are products of high quality, without residues of pesticides and other harmful chemicals. Through the review of literature data, the authors of this paper presented a comparative study on the chemical compositions of organically vs. conventionally grown plants and their products. Dry matter, nitrates, sugars, vitamins, macro-and microelements, as well as, secondary metabolites have been singled out. The analysis of collected data revealed that organic products contained more dry matter, significantly fewer nitrates, fewer proteins and a higher proportion of amino acids, more sugars, vitamin C, numerous macro-and microelements (particularly Fe, Mg and P), more polyphenols and they had higher total antioxidant capacity than conventional products. Although many authors have been dealing for many years with the comparison of the nutritional composition of organic and conventional food products, a clear consensus whether organic products have an improved chemical composition compared to conventional products has not been reached yet, i.e. the conclusions are ambivalent. Therefore, further long-term studies are necessary to clarify the existing doubts.

The regulation of the functional state of subtropical crops with micronutrients

We studied the chemical composition of tea plants and tangerine at foliar application sulfates Mn, Zn, Cu, Fe, and of boric acid solution. At stopped growing leaves most accurately reflect the degree of security of the tea plant essential micronutrients, the content of which is more stable than in flush, where their concentration is not stable. Concentration of trace elements studied in the semi-finished product prepared from raw experimental batches, does not exceed the allowable state standard values. Our studied that leaf tangerine also revealed the existence of a positive impact on the accumulation of trace elements Mn, Zn, B and Fe as the leaves and fruits at a foliar application of these elements. Was studied that effect of micronutrient foliar application on the functional state of cultures. We showed that effect of trace elements on the adaptability of the plant tea and tangerine, which is reflected in the existence of a clear trend of increasing plant resistance to drought. For example, foliar fertilizing of manganese (r = -0.69) and zinc (r = -0.73) significantly reduces the concentration of cellular juice flushes of tea; tea processing manganese, zinc, iron contributes to a significant enhancement of the enzymatic activity of the experimental plant; stimulates growth processes, resulting in an increase in leaf area; increases the productivity of plants: the increase in years of research by 11.7 - 25.3 per cent higher than the control (average 65.8 kg.ha-1). Processing plants copper (r = 0.68 - 0.72), manganese (r = 0.70 - 0.81) and iron (r = 0.82 - 0.69) contribute to the increase in the content of tender fraction (r = 0.59 - 0.71) and content (3 - 4%) of tannin in raw materials. manganese and zinc at tangerine plants increased (1.3 - 1.5 times) the water-holding capacity of leaves, decreased water deficit (1.6 times) and promote adaptive responses of plants to stress factors (drought); addition of copper, manganese and boron resulted in the increase of all photosynthetic pigments. It can be concluded that the application of micronutrients is an additional reserve to increase the productivity of the culture of tea and tangerine. 

Nutritional and toxicological composition analysis of selected cassava processed products

Cassava (Manihot esculanta Crantz) is an important food source in tropical countries where it can withstand environmentally stressed conditions. Cassava and its processed products have a high demand in both local and export market of Sri Lanka. MU51 cassava variety is one of the more common varieties and boiling is the main consumption pattern of cassava among Sri Lankans. The less utilization of cassava is due to the presence of cyanide which is a toxic substance. This research was designed to analyse the nutritional composition and toxicological (cyanide) content of Cassava MU51 variety and selected processed products of cassava MU51 (boiled, starch, flour, chips, two chips varieties purchased from market) to identify the effect of processing on cassava MU51 variety. Nutritional composition was analysed by AOAC (2012) methods with modifications and cyanide content was determined following picric acid method of spectrophotometric determination. The Flesh of MU51 variety and different processed products of cassava had an average range of moisture content (3.18 - 61.94%), total fat (0.31 - 23.30%), crude fiber (0.94 - 2.15%), protein (1.67 - 3.71%) and carbohydrates (32.68 - 84.20%) and where they varied significantly in between products and the variety MU51, where no significance difference (p >0.05) observed in between MU51 flesh and processed products' ash content where it ranged (1.02 - 1.91%). However, boiled product and MU51 flesh had more similar results in their nutritional composition where they showed no significant difference at any of the nutrient that was analysed. Thus, there could be no significant effect on the nutrient composition of raw cassava once it boiled. Cyanide content of the MU51 flesh and selected products (boiled, starch, flour and chips prepared using MU51 variety), showed wide variation ranging from 4.68 mg.kg-1 to 33.92 mg.kg-1 in dry basis. But except boiled cassava all processed products had cyanide content <10 mg.kg-1, which is the safe level recommended by the Codex Alimentarius Committee of the FAO/WHO. Thus, preparing products such as flour, starch and chips using MU51 variety could be safe for human consumption.