Accès libre

Yielding and Fruit Quality of Three Sweet Pepper Cultivars from Organic and Conventional Cultivation

À propos de cet article

Citez

Asami D. K., Hong Y. J., Mitchell A. E. 2003. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. J. Agric. Food Chem.51(5): 1237-1241.10.1021/jf020635cSearch in Google Scholar

Biacs P. A., Daood H. G., Pavisa A., Hajdu F. 1989. Studies on carotenoid pigments of paprika Capsicum annuum L. var Sz-20. J. Agric. Food Chem.37: 350-353.10.1021/jf00086a017Search in Google Scholar

Block G., Patterson B., Subar A. 1992. Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutr. Cancer18: 1-29.Search in Google Scholar

Bubicz M. 1965. Occurrence of carotenoids in fruits of genus Berberis. Bull. Acad. Polon. Sci. Ser. Sci. Biol.13: 252-255.Search in Google Scholar

Buczkowska H. 2005. Uprawa papryki w polu. Plantpress Sp. z o.o Kraków, [in Polish]Search in Google Scholar

Brandt K., Molgaard P. 2001. Organic agriculture: does it enhance or reduce the nutritional value of plant food? J. Sci. Food. Agric.81: 924-931.10.1002/jsfa.903Search in Google Scholar

Chu Y. H., Lin Ch., Hsu H. F. 2000. Flavonoid content of several vegetables and their antioxidant activity. J. Sci. Food Agric.80: 561-566.10.1002/(SICI)1097-0010(200004)80:5<561::AID-JSFA574>3.0.CO;2-#Search in Google Scholar

Clark MS., Horwth WR., Shennan C., Scow KM, Lantni WT., Ferris H. 1999. Nitrogen, weeds and water as yield limiting factors in conventional, low-input and organic tomato systems. Agriculture, Ecosystems and Environment73: 257-270.Search in Google Scholar

Davis B. M., Mathews S., Kirk J. T. O. 1970. The nature and biosynthesis of the carotenoids of different colour varieties of Capsicum annuum.Phytochem.9: 797-805.10.1016/S0031-9422(00)85183-3Search in Google Scholar

Eberhardt M. V., Lee C. Y., Liu R. H. 2000. Antioxidant activity of fresh apples. Nature405: 903-904.10.1038/35016151Search in Google Scholar

Kaur C., Kapoor H. C. 2002. Antioxidant activity and total phenolic content of some vegetables. Int. J. Food Sci. Technol.37: 153-161.10.1046/j.1365-2621.2002.00552.xSearch in Google Scholar

Manach C., Scalbert A., Morand C., Remesy C., Jimenez J. 2004. Polyphenols: food sources and bioavailability. Am. J. Clin. Nutr.79 (5): 727-747.Search in Google Scholar

Lee Y., Howard L. R., 1995. Flavonoids and antioxidant activity of fresh pepper (Capisicum annuum) cultivars. J. Food Sci., 60: 473-476.10.1111/j.1365-2621.1995.tb09806.xSearch in Google Scholar

Perucka I., Materska M. 2007. Antioxidant vitamin contents of Capsicum annuum fruit exstracts as affected by processing and varietal factors. Acta Sci. Pol., Technol. Aliment.6(4): 67-73.Search in Google Scholar

Pither R., Hall M. N. 1990. Analytical survey of the nutritional composition of organically grown fruits and vegetables. Technical memorandum, 597, MAFF project 4350, Campden food & Drink Research Association.Search in Google Scholar

Ragazzi E., Veronese G. 1973. Quantitative analysis of phenolic compounds after thin -layer Chromatographic separation. J. Chromatogr.77: 369-375.10.1016/S0021-9673(00)92204-0Search in Google Scholar

Rembiałkowska E., Hallmann E., Wasiak-Zys G. 2003. [Nutritive and sensory quality of tomatoes from organic and conventional cultivation.] Żywienie Człowieka i Metabolizm30 (3/4): 893-899. [Polish with English summary]Search in Google Scholar

Rembiałkowska E., Hallmann E., Szafirowska A. 2005. Nutritive quality of tomato fruits from organic and conventional cultivation. Culinary Arts & Sciences V. Warsaw Agric. Univ. Poland: 193-202.Search in Google Scholar

Zhishen J., Mengcheng T., Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem.64: 555-559.10.1016/S0308-8146(98)00102-2Search in Google Scholar

Vinson J. A., Hao Y., Su X. 1998. Phenol antioxidant quantity and quality in foods: Vegetables J. Agric. Food Chem.46: 3630-3634.10.1021/jf980295oSearch in Google Scholar

eISSN:
1231-0948
Langue:
Anglais
Périodicité:
2 fois par an
Sujets de la revue:
Life Sciences, Plant Science, other