Microbial quality and bioactive constituents of sweet peppers from sustainable production systems.
Integrated, organic, and soil-less production systems are the principal production practices that have emerged to encourage more sustainable agricultural practices and safer edible plants, reducing inputs of plaguicides, pesticides, and fertilizers. Sweet peppers grown commercially under integrated, organic, and soil-less production systems were compared to study the influence of these sustainable production systems on the microbial quality and bioactive constituents (vitamin C, individual and total carotenoids, hydroxycinnamic acids, and flavonoids). The antioxidant composition of peppers was analyzed at green and red maturity stages and at three harvest times (initial, middle, and late season). Irrigation water, manure, and soil were shown to be potential transmission sources of pathogens to the produce. Coliform counts of soil-less peppers were up to 2.9 log units lower than those of organic and integrated peppers. Soil-less green and red peppers showed maximum vitamin C contents of 52 and 80 mg 100 g(-1) fresh weight (fw), respectively, similar to those grown in the organic production system. Moreover, the highest content of total carotenoids was found in the soil-less red peppers, which reached a maximum of 148 mg 100 g(-1) fw, while slightly lower contents were found in integrated and organic red peppers. Hydroxycinnamic acids and flavonoids represented 15 and 85% of the total phenolic content, respectively. Total phenolic content, which ranged from 1.2 to 4.1 mg 100 g(-1) fw, was significantly affected by the harvest time but not by the production system assayed. Soil-less peppers showed similar or even higher concentrations of bioactive compounds (vitamin C, provitamin A, total carotenoid, hydroxycinnamic acids, and flavonoids) than peppers grown under organic and integrated practices. Therefore, in the commercial conditions studied, soil-less culture was a more suitable alternative than organic or integrated practices, because it improved the microbial safety of sweet peppers without detrimental effects on the bioactive compound content.
Marín
Alicia
A
Food Science and Technology Department, CEBAS-CSIC, Spain.
Gil
María I
MI
Flores
Pilar
P
Hellín
Pilar
P
Selma
María V
MV
D001205:Ascorbic Acid / Q000032:analysis; D001419:Bacteria / Q000302:isolation & purification*; D002212:Capsicum / Q000737:chemistry* / Q000382:microbiology*; D002338:Carotenoids / Q000032:analysis; D018556:Crops, Agricultural / Q000737:chemistry* / Q000382:microbiology*; D005419:Flavonoids / Q000032:analysis; D012988:Soil Microbiology
D005419:Flavonoids; D002338:Carotenoids; D001205:Ascorbic Acid