Joy C. Rickman and Diane M. Barrett Department of Food Science and Technology

1. Three growers each grew AB2 variety processing tomatoes on nearby organic and conventional fields • Within each field, six random plots were sampled Effects of Organic and Conventional Production Systems on Quality and Nutritional Parameters of Processing Tomatoes Joy C. Rickman and Diane M. Barrett Department of Food Science and Technology University of California at Davis SIGNIFICANT RESULTS METHODS OBJECTIVE Determine the influence of production system on nutritional content and quality of processing tomatoes ABSTRACT • In year one of a three year study, cultivar AB2 tomatoes were analyzed from three different growers, each with an organic and conventional field. • Fruit, soil and leaves were analyzed for quality and nutritional content • Vitamin C and lycopene were not significantly different by production method across the three growers • °Brix and Bostwick measurements were significantly different by production method across the three growers • In some cases results differed by grower, which may explain conflicting reports in literature BACKGROUND • Few studies have examined effects of production system on quality (versus nutrition) of fruits and vegetables • Few studies have studied effects of organic and conventional agriculture on a commercial scale • Conflicting results have been found regarding the influence of production system on vitamin C and other nutritional parameters • Few studies have examined multiple growers and/or multiple production years Fruit Quality Selected Fruit Quality Parameters Grower 1 Grower 2 Grower 3 SUMMARY • Several nutritional and quality parameters were significantly different (p<0.05) due to production system • Organic tomatoes contained significantly greater °Brixthan conventional from the same grower • Organic tomatoes had greater Bostwick consistency values than conventional tomatoes • Vitamin C results illustrate need to study multiple growers: vitamin C content of organic tomatoes was higher for grower 1, lower for grower 2, and approximately the same as conventional for grower 3 ANALYSES p values in red are significant Fruit Leaves • Nitrogen/Phosphorus/Potassium Soil • Nitrogen • Particle size • pH • Organic matter • Visual inspection • Stems • Size • Color • Yellow-eye • Sunburn • Limited use • Quality • °Brix • Bostwick • pH and TA • Color • Moisture content • Nutrient content • Vitamin C • Lycopene • Amino acids • Nitrogen and Minerals • Nitrate/Ammonium • Nitrogen/Phosphorus/Potassium • Boron/Calcium/Magnesium • Zinc/Manganese/Iron/Copper Soil and Leaf Parameters For additional information please contact: Joy Rickman Department of Food Science and Technology University of California at Davis jrickman@ucdavis.edu