ArticlePlants (Basel, Switzerland)2020
Elemental Composition and Some Nutritional Parameters of Sweet Pepper from Organic and Conventional Agriculture.
Article in Plants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Classification of Organic and Conventional Cocoa Beans Using Laser-Induced Fluorescence Spectroscopy Combined with Chemometric Techniques.Journal of fluorescence · 2025Article
- Development of a Functional Dark Chocolate with Baobab Pulp.Foods (Basel, Switzerland) · 2023Article
- Enhancing the nutritional value of sweet pepper through sustainable fertilization management.Frontiers in nutrition · 2023Article
- Multispectral Assessment of Sweet Pepper (Biomolecules · 2021Article
- Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals.Foods (Basel, Switzerland) · 2021Review
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Authors and funding
5 authors.
Funding
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Abstract
The increasing demand of organic agriculture (OA) is based on the consumer's belief that organic agricultural products are healthier, tastier and more nutritious. The effect of OA and conventional agriculture (CA) methods on the elemental compositions of green and red sweet peppers were studied. The highest concentrations of Ca, Cu, K and P occur in peppers from OA in both states of ripeness, with emphasis on Ca and K contents. Furthermore, the principal component analysis (PCA), points out to a clear separation, regarding concentrations, between peppers from OA and CA. The average fruit weight is higher in OA, 141 g
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