Parameters for apple quality: and an outline for a new quality concept - part 1 report

In real life it is hard to distinguish between the two life processes, growth and differentiation. We cannot expect one measured parameter to represent only one aspect of vital quality. But for most parameters we can recognise emphases on one or more aspects of the vital quality concept. We made this prelimary classification both by thinking about the concept and by looking at the experimental results. Also the conventional parameters are interpreted as a result of these processes in a more holistic way than usual. We realise that various parameters all concerning the same aspect of our quality concept can show different levels of the aspect. To belong to the same aspect of the quality concept does not automatically mean that their correlation (see annex 14.2) must be high. We still have to get a lot of more experience to validate the parameters’ character. Here we present our first research on this topic, including the unanswered questions and realise that more experimental series will bring more and more certainty. After this first project we cannot say which parameters are so similar that it makes the other redundant. Until now we learned something from every parameter to develop our quality concept. Most inspiring for the new quality concept were the crystallisations, the delayed luminescence and the Bovis-value

Parameters for apple quality - 2 - and the development of the ‘inner quality concept’ 2001-2003

We found clear correlations between management measures, tree characteristics and fruit characteristics. This means that growers can regulate apple quality during the growing season. On the basis of the two apple experiments, we can distinguish respective sets of growth and differentiation parameters and evaluate them in the light of conventional fruit cultivation science. Our results have little new value for fruit growing in practice, however. The value of our research lies in the approach developed to draw up a quality concept and the way in which we can apply this concept to crops about which little knowledge exists regarding the relationship between management measures, crop characteristics and product quality characteristics. Our research also offers a method to validate experimental parameters

Parameters for Carrot Quality: and the development of the Inner Quality concept

The life processes of the carrot plant were demonstrated by various parameters in this study. Growth processes, including photosynthesis, absorption of nitrogen and other nutrients and formation of cells, tissues and organs, are measured by the parameters weight of leaves and roots and emission 30-50 white of delayed luminescence. The nitrate content may indicate growth but has to be investigated further. Differentiation processes, including refining, ordering, ripening and secondary metabolisms, are measured by the parameters root stumpiness, saccharose, sweetness, dry matter and emission 30-50 ratio of delayed luminescence. Some other parameters may indicate differentiation processes but have to be further investigated: leaves/root weight ratio, monosaccharides/saccharose ratio, carotenes, initial and total emission white, hyperbolicity ratio and slope white of delayed luminescence. Integration of growth and differentiation is measured by resistance to pests and disease, total appreciation and storage test. Some other parameters may indicate integration but need further investigation: carrot taste, slope white of delayed luminescence. Copper chloride crystallisation did not produce clear pictures due to failure of the method applied and should be further investigated since, in the Apple-1 and -2 studies (Bloksma et al., 2001, 2004 b), it was one of the indicators of the life processes. Electro-chemical parameters, except possibly pH, did not indicate growth processes in his study or in the Apple-1 and -2 studies

Contaminants and micro-organisms in Dutch organic food products; comparison with conventional products

Organic products were analysed for the presence of contaminants, micro-organisms and antibiotic resistance and compared with those from conventional products. No differences were observed in the Fusarium toxins deoxynivalenol and zearalenone in organic and conventional wheat, both during a dry period and a very wet period promoting the production of these toxins. Nitrate levels in head lettuce produced organically in the open field were much lower than those in conventional products. In iceberg lettuce and head lettuce from the green house no differences were detected. Organically produced carrots contained higher nitrate levels than conventional products. Both organic and conventional products contained no residues of non-polar pesticides above the legal limits, although some were detected in conventional lettuce. Organic products contained no elevated levels of heavy metals. Salmonella was detected in 30% of pig faeces samples obtained from 30 organic farms, similar to the incidence at conventional farms. At farms that switched to organic production more then 6 years ago, no Salmonella was detected, with the exception of one stable with young pigs recently purchased from another farm. No Salmonella was detected in faeces at the nine farms with organic broilers, and at one out of 10 farms with laying hens. This is comparable to conventional farms where the incidence for Salmonella lies around 10%. Campylobacter was detected in faeces at all organic broiler farms, being much higher than at conventional farms. One of the most remarkable results was the fact that faeces from organic pigs and broilers showed a much lower incidence of antibiotic resistant bacteria, except for Campylobacter in broilers. It is concluded that the organic products investigated scored equally good as conventional products with regard to food safety and at the same time show some promising features with respect to antibiotic resistance