Effect of organic and conventional production practices on nutritional value and antioxidant activity of tomatoes

Abstract

-1 g fresh weight) of the three different varieties grown under same conditions. Also, the fruit flavor in organic production was much more pleasant because the ratio of total sugar and total acid more favorable than the tomatoes from conventional production. Organic tomatoes were perceived by some of the panelist to be softer , and were preferred because of their taste, flavor, texture and juiciness. Conventional tomatoes were however described as not as ripe, dry, and having less aroma.