Quality and Nutritional Parameters of Food in Agri-Food Production Systems

• Published in: Foods Vol. 12; no. 2; p. 351
• Main Authors: Çakmakçı, Songül, Çakmakçı, Ramazan
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 11.01.2023; MDPI
• Subjects: Agribusiness; Agricultural practices; Agricultural production; Agrochemicals; antioxidant activity; antioxidants; Ascorbic acid; Bioactive compounds; Biofertilizers; Biological control; Carotenoids; Control methods; Crop rotation; Dry matter; Ecosystem management; Fertilizers; Flavonoids; Food; Food production; Food quality; Food safety; Food science; Fruits; Genetic modification; Genetically engineered organisms; Genetically modified organisms; Growth regulators; Intercropping; Legumes; Mineral fertilizers; Natural & organic foods; nutrient content; Nutrition; nutritional value; organic and traditional foods; Organic farming; Pesticides; Phenolic compounds; phenolics; Phenols; Polyculture; Preservatives; Review; Safety; secondary metabolites; Sensory properties; Soil fertility; Sugar; Sustainability; Vegetables; food safety; secondary metabolites; antioxidants; food quality; nutritional value; farming systems; organic and traditional foods; phenolics
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12020351

Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summarises and evaluates research comparing the quality of traditionally, organically and conventionally produced foods. In some cases, although the results of the studies contradict each other, organically grown in vegetables, especially berries and fruits are slightly higher dry matter, minerals such as P, Ca, Mg, Fe and Zn, vitamin C, sugars, carotenoids, antioxidant activity, phenolic and flavonoid compounds. In addition, their sensory properties are more pleasant. The nutritional content, quality and safety of organic foods are acceptable if the recent trends are reviewed, tested and verified. Therefore, the aim of this review is to compile, describe and update scientific evidence and data on the quality, safety, bioactive compounds and nutritional and phytochemical quality of foods in traditional and organic fruit, vegetable and cereal production systems.