Elemental Composition and Some Nutritional Parameters of Sweet Pepper from Organic and Conventional Agriculture.
nutritional characteristics
production mode
ripening stages
sweet peppers
Journal
Plants (Basel, Switzerland)
ISSN: 2223-7747
Titre abrégé: Plants (Basel)
Pays: Switzerland
ID NLM: 101596181
Informations de publication
Date de publication:
08 Jul 2020
08 Jul 2020
Historique:
received:
11
06
2020
revised:
06
07
2020
accepted:
07
07
2020
entrez:
12
7
2020
pubmed:
12
7
2020
medline:
12
7
2020
Statut:
epublish
Résumé
The increasing demand of organic agriculture (OA) is based on the consumer's belief that organic agricultural products are healthier, tastier and more nutritious. The effect of OA and conventional agriculture (CA) methods on the elemental compositions of green and red sweet peppers were studied. The highest concentrations of Ca, Cu, K and P occur in peppers from OA in both states of ripeness, with emphasis on Ca and K contents. Furthermore, the principal component analysis (PCA), points out to a clear separation, regarding concentrations, between peppers from OA and CA. The average fruit weight is higher in OA, 141 g
Identifiants
pubmed: 32650463
pii: plants9070863
doi: 10.3390/plants9070863
pmc: PMC7412200
pii:
doi:
Types de publication
Journal Article
Langues
eng
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