Colour evolution of conventionally and organically cultivated hungarina red spice paprika varieties

Colour evolution of conventionally and organically cultivated Szegedi-20, Meteorit, Mihálytelki and Kármin spice paprika varieties was studied in green, break, pale red, deep red and over-ripened maturity stages. As the ripening stages forwarded the organic samples gradually lost their initial extractable colour (ASTA value) gain toward their conventional counterparts. The over-ripened colour levels were satisfactorily high in the conventional (169.9-264.8 ASTA) and in the organic (160.8-210.5 ASTA) paprika varieties as well, although the colour accumulation was 9.0- 62.8 ASTA lower in the organic samples. Significant and perceptible visual colour differences (ΔE*ab) were found between the organic and conventional crops. The lightness difference (ΔL*) indicated that the organic paprika generally were lighter than the conventional ones. The positive hue difference (ΔH*ab) showed that the colour of deep red and over-ripened organic Szegedi-20, Mihálytelki and Kármin paprika crops were more yellow compared with the conventional group. The lightness (L*) and hue angle (h°ab) were found the most suitable instrumental colour parameters to distinguish the ripening stages and the colour characteristics of the samples. The better colour evolution of conventional crops was attributed to the soil characteristics, nutrient supply and chemical plant protection that were specifically designed for the needs of paprika in the conventional farming

Colour evolution of conventionally and organically cultivated Hungarian red spice paprika varieties

Colour evolution of conventionally and organically cultivated Szegedi-20, Meteorit, Mihálytelki and Kármin spice paprika varieties was studied in green, break, pale red, deep red and over-ripened maturity stages. As the ripening stages forwarded the organic samples gradually lost their initial extractable colour (ASTA value) gain toward their conventional counterparts. The over-ripened colour levels were satisfactorily high in the conventional (169.9-264.8 ASTA) and in the organic (160.8-210.5 ASTA) paprika varieties as well, although the colour accumulation was 9.0-62.8 ASTA lower in the organic samples. Significant and perceptible visual colour differences (ΔE*ab) were found between the organic and conventional crops. The lightness difference (ΔL*) indicated that the organic paprika generally were lighter than the conventional ones. The positive hue difference (ΔH*ab) showed that the colour of deep red and over-ripened organic Szegedi-20, Mihálytelki and Kármin paprika crops were more yellow compared with the conventional group. The lightness (L*) and hue angle (h°ab) were found the most suitable instrumental colour parameters to distinguish the ripening stages and the colour characteristics of the samples. The better colour evolution of conventional crops was attributed to the soil characteristics, nutrient supply and chemical plant protection that were specifically designed for the needs of paprika in the conventional farming

Effect of Different Ecological Conditions on Content of Phytonutrients in Industrial Tomatoes

Tomatoes (Solanum lycopersicon L.) are one of the most important and most widely consumed vegetables in the world. The fruit contains considerable amount of different phytonutrients such as carotenoids, tocopherols, and vitamin C. In the present work, effects of some abiotic factors on the concentration of phytonutrients were investigated in tomato cultivated in two different types of soil. It was found that the type of soil had slight effect on the most important vital nutrients, while the ecological factors, particularly precipitation and average temperature 3 weeks before harvest, were of significant influence on such nutrients. It was found that low temperature and high precipitation before harvest caused the levels of carotenoids, tocopherol, and vitamin C to significantly increase by 65%, 46%, and 28%, respectively

Carotenoid composition and content in products of sea buckthorn and peach as determined by high-performance liquid chromatography

A study was conducted to analyse the carotenoids by high-performance liquid chromatography (HPLC) using reversed-phase cross linked end-capping and to study the pigment content and composition in sea buckthorn products as well as in freshly harvested fruits from peach thees grown under organic and integrated farming conditions. It was found that carotenoids in fruits of both crops occur mainly esterified with fatty acids in form of mono- and di-esters. The major carotenoids were esters of zeaxanthin, lutein, β-cryptoxanthin and β-carotene. The major carotenoids showed different response to processing of sea buckthorn being highly sensitive to thermal treatments such as blanching, cooking and drying. Significant differences were found between peach varieties in their carotenoid content, whereas the impact of organic farming on carotenoids formation was found to be variety-dependent. Two of the three varieties examined in this work, when cultivated under organic farming conditions contained lower carotenoid level as compared to that found in the fruits of the same varieties but produced in integrated farms

Carotenoid composition and content in products of sea buckthorn and peach as determined by high-performance liquid chromatography

A study was conducted to analyse the carotenoids by high-performance liquid chromatography (HPLC) using reversed-phasecross linked end-capping and to study the pigment content and composition in sea buckthorn products as well as in freshly harvested fruitsfrom peach thees grown under organic and integrated farming conditions. It was found that carotenoids in fruits of both crops occur mainlyesterified with fatty acids in form of mono- and di-esters. The major carotenoids were esters of zeaxanthin, lutein, β-cryptoxanthin and β-carotene. The major carotenoids showed different response to processing of sea buckthorn being highly sensitive to thermal treatments suchas blanching, cooking and drying. Significant differences were found between peach varieties in their carotenoid content, whereas the impactof organic farming on carotenoids formation was found to be variety-dependent. Two of the three varieties examined in this work, whencultivated under organic farming conditions contained lower carotenoid level as compared to that found in the fruits of the same varieties butproduced in integrated farms

Effect of variety and cultivation technology on phenols and antioxidant activity of sweet and sour cherry

The goal of the present work was to compare different sweet and sour cherry cultivars and cultivation methods (bio/integrated) with respect to polyphenol content and antioxidant activity. The concentration of total polyphenols ranged between 880–1050 mg kg-1 of fresh fruit, whereas antioxidant activity expressed as TEAC was found to be between 5.4 and 10.3 mmol kg-1 for the sweet cherry cultivars examined. In case of sour cherry the level of polyphenols ranged between 1283 and 3490 mg/kg fresh edible part of the fruit. Antioxidant activity was recorded between 15–32 mmol kg-1 for the different sour cherry cultivars included in this work. After one-month storage at low temperature, the total phenols and antioxidant activity decreased by 2–40% in the sour cherry cultivars studied. The anthocyanin content in cherry cultivars was less (131–312 mg kg-1) than the135–1893 mg kg-1 found in sour cherries. Anthocyanin level was higher in samples produced under organic farming conditions than in those produced with integrated cultivation

Comparison of apples from organic and integrated farming

Prima’, ‘Gala’, ‘Remo’, ‘Topáz’, ‘Idared’, ‘Releika’, ‘Resi’, ‘Rubinola’, ‘Rajka’, ‘Rewena’ and ‘Florina’ apple cultivars, both from organic and integrated farming, from Pallag and Újfehértó, were compared. Average size, weight, soluble solids, titratable acidity, total polyphenols, free radical scavenging capacity expressed as Trolox equivalent (TEAC), copper and zinc were determined at harvest and after cool storage. Organic apples were more acidic, while integrated fruits had mostly higher copper and zinc content. Total polyphenols and TEAC values did not show a significant difference as a function of farming technology. A principal component analysis shows the separation of provenances as well as stored and fresh apples. Results are considered as preliminary

Effect of variety and cultivation technology on phenols and antioxidant activity of sweet and sour cherry

The goal of the present work was to compare different sweet and sour cherry cultivars and cultivation methods (bio/integrated)with respect to polyphenol content and antioxidant activity. The concentration of total polyphenols ranged between 880–1050 mg kg-1 of freshfruit, whereas antioxidant activity expressed as TEAC was found to be between 5.4 and 10.3 mmol kg-1 for the sweet cherry cultivarsexamined. In case of sour cherry the level of polyphenols ranged between 1283 and 3490 mg/kg fresh edible part of the fruit. Antioxidantactivity was recorded between 15–32 mmol kg-1 for the different sour cherry cultivars included in this work. After one-month storage at lowtemperature, the total phenols and antioxidant activity decreased by 2–40% in the sour cherry cultivars studied. The anthocyanin content incherry cultivars was less (131–312 mg kg-1) than the135–1893 mg kg-1 found in sour cherries. Anthocyanin level was higher in samplesproduced under organic farming conditions than in those produced with integrated cultivation

Composition and sensory properties of sour cherry cultivars

Fruits of different sour cherry varieties cultivated, in 2008 and 2009, under organic farming and integrated cultivation conditions were analysed for their quality attributes, antioxidant activity and subjected to sensory evaluation.. Average size, weight, soluble solids, titratable acidity, total polyphenols, free radical scavenging capacity expressed as Trolox equivalent (TEAC), copper and zinc were determined in freshly harvested fruits. The obtained results indicated that, the principal component analysis can separate and distinguish the seasons of fruit production. The farming system seemed to have slight effect on quality the fruit as compared to varietal factors (genotypes). However, the total polyphenol content was uniformly less in 2009. Total polyphenols and free radical scavenging activity were significantly higher in Bosnian type sour cherries, and outstanding in Amarelle type cultivar ‘Pipacs’. There was no statistically significant difference between the sensory properties of cultivars tested by panels, except the case of ‘Pipacs’. The organolaptic investigation showed marked preference to the fruits of Eva and Petri cultivars

Composition and sensory properties of sour cherry cultivars

Fruits of different sour cherry varieties cultivated, in 2008 and 2009, under organic farming and integrated cultivation conditionswere analysed for their quality attributes, antioxidant activity and subjected to sensory evaluation.. Average size, weight, soluble solids,titratable acidity, total polyphenols, free radical scavenging capacity expressed as Trolox equivalent (TEAC), copper and zinc weredetermined in freshly harvested fruits. The obtained results indicated that, the principal component analysis can separate and distinguish theseasons of fruit production. The farming system seemed to have slight effect on quality the fruit as compared to varietal factors (genotypes).However, the total polyphenol content was uniformly less in 2009. Total polyphenols and free radical scavenging activity were significantlyhigher in Bosnian type sour cherries, and outstanding in Amarelle type cultivar ‘Pipacs’. There was no statistically significant differencebetween the sensory properties of cultivars tested by panels, except the case of ‘Pipacs’. The organolaptic investigation showed markedpreference to the fruits of Eva and Petri cultivars