ArticleFoods (Basel, Switzerland)2021
Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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
4 citing papers in PubMed.
- Nutritional Properties of Edible Flowers from Five Pumpkin (Foods (Basel, Switzerland) · 2026Article
- Nutritional and qualitative comparison of temperate fruits from conventional and organic orchards.Scientific reports · 2025Article
- Embryo growth alteration and oxidative stress responses in germinating Cucurbita pepo seeds exposed to cadmium and copper toxicity.Scientific reports · 2024Article
- Quality and Nutritional Parameters of Food in Agri-Food Production Systems.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
14 authors.
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Abstract
Organic agriculture is considered one of the elements of sustainable food production and consumption, mainly due to its limited impact on the natural environment. At the same time, the quality features of organically produced foods, especially sensory attributes and health promoting values, are important factors determining consumers' interest, and therefore play a key role in the organic sector's development. The aim of this study was to investigate the sensory characteristics and concentrations of sugars and selected health-promoting bioactive compounds of organic courgette compared to conventionally grown courgette. In addition, untargeted metabolomic analysis of the courgette fruits was performed. The results of this study did not show a significant effect of the horticultural system (organic vs. conventional) on the concentrations of vitamin C, carotenoids, and chlorophylls in the courgette fruits. However, the fruits from the organic systems were significantly richer in sugars when compared to the conventionally cultivated ones (
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