ORGANIC AND CONVENTIONAL FOODS: DIFFERENCES IN NUTRIENTS

Main Article Content

roberta bernacchia
raffaella preti
giuliana vinci

Keywords

food quality, nutrients, organic food, sustainable agriculture

Abstract

Organic agriculture represents a sustainable crop system focused on producing food without environmental degradation. Consumer confidence in organic food is based both in lowering environmental impacts and health diseases. The aim of the present review is to compare nutritional properties of agricultural products cultivated following organic and conventional procedures; heterogeneity of published results does not permit to achieve specific conclusions. Comparative studies are challenging for the several factors influencing plant quality such as clime, soil type, cultivars and time of storage that should be considered. Holistic approaches whit nutritional, technological parameters and sensorial quality of food seem to be the best way for future comparative studies.  

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References

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