Chemical evaluation of vegetables grown with conventional or organic soil amendments

Abstract

Abstract Garden vegetables were grown with “organic”; or “commercial”; fertilizer amendments to the soil. Plot preparation and other general cultural practices were identical. Tomatoes, potatoes, peppers, lettuce, onions and peas were planted, and leaf tissue and edible produce were harvested. N, P, K, Ca and Mg and content of ascorbic acid were determined in some of the produce. Certain vegetables were evaluated by a trained taste panel for palata‐bility differences. Generally, the conventional plots produced more yield of vegetables, although seasonal variation was greater than variation due to soil amendments. Mineral content was essentially the same from both regimes. The taste panel preferences were not consistent. From these data, it was concluded that the two methods of vegetable production were equal for quality and nearly equal for yield over the two years.