Fruit Quality of Organic Food: Experimental Evidence

摘要: The public opinion has a growing concern for food health issues and is interested in the consumption of improved quality, which defined by several aspects, like internal composition, appearance produce, technological/commercial issues, social environmental criteria. In this respect, conventional agriculture resulted reduction resulting from decrease concentrations nutrients bioactive substances, as well some non sustainable practices that have profound impact environment. Organic allows production without use chemical synthesis products with are friendlier to environment than agriculture. addition, organic usually higher concentration substances. order guarantee foods been produced according adequate practices, EU only specific regulations can be labeled organic. Several experiments, we summarize results show healthier conventionally as, depending on crops, fruits vegetables lower nitrates, relevant minerals (e.g., K, Ca, Fe), more vitamin C total phenolics. We also found meat protein less fat meat. eggs better quality eggs, oleic acid keep freshness longer time. All these human at same time using methodologies