Crops ›› 2021, Vol. 37 ›› Issue (5): 166-171.doi: 10.16035/j.issn.1001-7283.2021.05.025

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Analysis and Comparison of Vegetables Nutritional Quality between Organic Cultivation and Conventional Cultivation

Ma Chao(), Li Xiaohui, Ban Tiantian, Liang Die   

  1. Horticultural Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China
  • Received:2020-10-27 Revised:2020-11-23 Online:2021-10-15 Published:2021-10-14

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Abstract:

In order to illustrate the difference of nutritional quality of vegetables between organic and conventional cultivation, Chinese cabbage, lettuce and cucumber were selected as material. The nutrients of Chinese cabbage, lettuce and cucumber in two cultivation methods were analyzed and compared in experiments, including nutritional components (soluble protein, soluble sugar, amino acids), provitamins (carotenoids, vitamin C, flavonoid), flavor substances (tannin, malic acid, tartaric acid), mineral elements (Fe, Zn, Mn), and harmful ingredients (nitrate, pesticide residues). The results showed that the contents of protein, soluble sugar, amino acids, carotenoids, vitamin C, flavonoid, malic acid, Fe, Zn in vegetables of organic cultivation were significantly higher than those of conventional cultivation, while the contents of tannin, Mn and nitrate in vegetables of organic cultivation were significantly lower than those of conventional cultivation. Pesticide residues were detected in three kinds of vegetables of conventional cultivation, and pesticide residues in Chinese cabbage and lettuce exceeded the standard. Therefore, vegetables of organic cultivation in this study had a higher nutritional value than that of conventional cultivation.

Key words: Vegetable, Organic cultivation, Conventional cultivation, Nutritional quality, Pesticide residues

Fig.1

Nutrient contents of vegetables in organic cultivation and conventional cultivation Different small letters indicate significant differences at 0.05 level, the same below"

Fig.2

Vitamin contents of vegetables in organic cultivation and conventional cultivation"

Fig.3

Flavor compounds contents of vegetables in organic cultivation and conventional cultivation"

Fig.4

Mineral elements contents of vegetables in organic cultivation and conventional cultivation"

Table 1

Nitrate and pesticide residue of vegetables in organic cultivation and conventional cultivation mg/kg"

蔬菜
Vegetable		 硝酸盐
Nitrate		 吡虫啉
Imidacloprid		 百菌清
Chlorothalonil		 高效氟氯
氰菊酯
Beta-
cyfluthrin
常规白菜
Conventional
cabbage		 362.02a 2.67 147.83 2.30
有机白菜
Organic cabbage		 47.29b 0.00 0.00 0.00
常规生菜
Conventional
lettuce		 268.60a 3.81 65.08 1.25
有机生菜
Organic lettuce		 146.41b 0.00 0.00 0.00
常规黄瓜
Conventional
cucumber		 165.77a 0.01 4.40 0.06
有机黄瓜
Organic cucumber		 7.59b 0.00 0.00 0.00
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