臺灣博碩士論文加值系統

本論文探討台灣有機與慣行農產品營養與感官品質之差異。選取以有機和慣行方式生產的胡蘿蔔（向陽2號），木瓜（台農2號），鳳梨（台農17號），以及兩種粳稻（高雄139號，台粳16號）為測試材料，比較蔬果外觀和內部營養品質，以及稻米物理、化學和食味指標(包括消費者與品評團)，並進一步分析次級代謝產物含量。結果顯示，以有機方式栽培的蔬果含有較高的甜度、可溶性糖及有機酸。有機栽培作物含有較高之總游離氨基酸、抗氧化活性，較低的硝酸鹽濃度。但也含有較低的某些微量元素（銅、錳）和可溶性蛋白質，而以有機和慣行方式栽培的水果（番木瓜、鳳梨）以及稻米在感官指數並無顯著差別。同樣，如外觀（顏色深度）和一些質量指數（維生素C和可滴定酸度）等性質並未因有機種植而出現差異或增量。調查結果顯示，秋季的胡蘿蔔和木瓜、春季收穫的鳳梨，無論品質還是營養價值，都更容易贏得消費者的喜好。另外，有機稻米的物理化學性質雖無明顯改善，但其澱粉粘度特性卻高於慣行栽培稻米。在營養品質和次級代謝產物含量方面，高雄139號優於台粳16號。整體而言，依本研究蒐集之樣品，已有足夠有效的證據，顯示有機農產品在食品安全、營養成份以及營養價值方面均優於惯行農法生產者。但仍需進一步由不同生產條件（更多農場、試驗區、及市場）探討有機與慣行農產品在營養及安全之差異，以支持本研究之結論。同時在控制條件下，建立有機食品消費與人類健康間的關聯。

Researches of this study aimed to compare the nutritional, sensory qualities between organic and conventional agricultural products in subtropical Taiwan. Few studies have investigated the influences of organic and conventional production systems on commercial food products based on sub-tropical condition. In this study organic and conventional carrots (cv. Xiangyang No.2), papaya (cv. Tainung No. 2), pineapple (cv. Tainung No. 17) and two Japonica rice cultivars (cv Kaohsiung No. 139 and Taikeng No.16) were selected for the various comparative studies of maturity, quality indices and physicochemical properties of fruits and vegetables, milling and nutritional properties of rice , sensory analysis (consumer and panels) and secondary metabolites content (total phenolic compound and antioxidant activities) for rice and fruits. The organically grown fruits and vegetables appeared to contain improved and higher brix value, sugar and organic acid contents. However, except lower values in a few micronutrients (Cu and Mn), and soluble protein of studied fruits and vegetables, many parameters were improved including higher free amino acid and antioxidant activities, while lower nitrate content of the plants produced from organic farming. Similarly, some properties such as physical appearances (color intensity) and few quality indices (vitamin C and titratable acidity) were found no differences or increment due to organic farming in these fruits and vegetables. Autumn season carrot and papaya and spring harvested pineapple were reflected as suitable for consumer preference in quality and nutritional value. Though, no significant differences were evident between the organic and conventional fruits (papaya and pineapple) and rice for sensory parameters tested. Nonetheless, no significant improvement noticed in physicochemical properties of organic rice also, however starch viscosity properties were higher in organic rice. Kaohsiung No. 139 was found as better as compared to Taikeng No. 16 in nutritional properties and secondary metabolites content. Collectively, available valid evidence supports the consumer intuition that organically produced foods are superior in terms of food safety, nutritional content and value to conventionally produced foods. However, for a better and general conclusion of organic products superiority, intensive research needed in adoption of samples from more different growing conditions (farm, experimental plot, and market) and diversified agricultural products on sub-tropical region perspective to confirm the findings of this study; and to investigate, under controlled conditions, the link between organic food consumption and human health.

Acknoledgements i
Absract ii
Chinese Abstract iv
Contents v
Content of Tables ix
Content of Figures xvi
Abbreviations xix
Chapter 1. Introduction 1
Chapter 2. Review of Literature 7
2.1. Maturity, quality indices and sensory evaluation of fruits and vegetables 7
2.2. Total sugars and organic acid content of fruits and vegetables 10
2.3. Phytochemical properties of fruits and vegetables 13
2.4. Nutritive qualities including micronutrient content (trace elements) of fruits and
vegetables 17
2.4.1. Nitrate content 17
2.4.2 Trace elements 20
2.5. Soluble protein (SP) and Free amino acid (FAA) in fruits and vegetables 22
2.6. Sensory analysis and physicochemical properties of rice cultivars influenced under agronomic practice 26
2.6.1. Physical properties of rice 27
2.6.2. Nutritional properties, gel consistency and sensory evaluation of rice 28
2.6.3. Pasting properties of rice 30
2.6.4. Role of different agronomic practices on phytochemical compounds of organic rice 33
2.6.4.1. Introduction 33
2.6.4.2 Secondary metabolites content 34
2.6.4.2.1. Polyphenols 35
2.6.4.2.2 Antioxidants of rice 36
2.6.4.2.3. Influence of agronomic practice on secondary metabolite contents of rice 38
Chapter 3. Materials and Methods 42
3.1. Materials 42
3.2. Methods 42
3.2.1. Tristimulus Lightness (L*), a*, b*, Chroma (C), and Hue angle (h) 42
3.2.2. Texture firmness 44
3.2.3. Maturity, quality indices and nitrate content 44
3.2.3.1. Sample preparation 44
3.2.3.1.1. Preparation of juice 45
3.2.3.2. Total soluble solids (TSS) 45
3.2.3.3. Nitrate and vitamin C content 45
3.2.3.4. Titratable Acidity of pineapple juice 45
3.2.4. Sensory evaluation test of fruits 46
3.2.5. Determination of sugar compositions 47
3.2.5.1. Solvent extraction method 47
3.2.5.2. Sugar analysis 47
3.2.6. Organic acids composition 48
3.2.6.1. Sample and standard preparation 48
3.2.6.2. Instrumentation 48
3.2.7. Total Phenolic Compound (TPC) 49
3.2.8. Ferric Reducing Antioxidant Power Assay 49
3.2.9. Micronutrient analysis of fruits and vegetables 50
3.2.10. Soluble protein content (SPC) 50
3.2.10.1. Soluble protein extraction 50
3.2.10.2. Measurement of soluble protein content 50
3.2.11. Free Amino Acid (FAA) analysis 51
3.2.11.1. Extraction of amino acid 51
3.2.11.2. Estimation of Free Amino Acid 51
3.2.12. Rice sample collection 51
3.2.13. Grain appearance 52
3.2.14. Physicochemical characteristics 52
3.2.15. General Chemical Analysis 53
3.2.16. RVA analysis of rice 53
3.2.17. Sensory analysis of cooked rice 55
3.2.18. Secondary metabolites of rice 55
3.2.18.1. Chemicals and reagents 55
3.2.18.2. Sample preparation 55
3.2.18.3. Preparation of extractable phenolic compounds 55
3.2.18.4. Determination of total phenolic content (TPC) 56
3.2.18.5. Determination of reducing power 56
3.2.18.6. Determination of DPPH radical scavenging capacity 57
3.2.18.7. Determination the flavonoid content 57
3.2.18.8. Determination of metal chelating capacity 57
3.2.19. Statistical analysis 58
Chapter 4. Results and Discussions 59
4.1. Maturity, quality indices and sensory evaluation of fruits and vegetables 59
4.1.1. Color and texture firmness of fruits and vegetables 59
4.1.2. Soluble solid content (Brix %), vitamin C and titratable acidity (Tit. A) of fruits and vegetables (fruits and vegetables) 78
4.1.3. Sensory evaluation of papaya and pineapple under different agronomic practices 88
4.1.3.1 Sensory quality of papaya 88
4.1.3.2 Sensory quality of pineapple 91
4.2. Sugar content and organic acids of fruits and vegetables under different agronomic practice 97
4.2.1. Sugar contents of fruits and vegetables 97
4.2.2. Organic acids of fruits and vegetables 107
4.3. Total phenolic compounds (TPC) and antioxidant activity (FRAP) of fruits and
vegetables 117
4.4. Nitrate content and trace elements of fruits and vegetables 125
4.4.1. Nitrate content of fruits and vegetables 125
4.4.2. Trace elements (Fe, Zn, Cu and Mn) of fruits and vegetables 130
4.5. Total Soluble Protein (SP) and Free Amino Acid (FAA) content of fruits and vegetables 137
4.6. Physiochemical and pasting properties of rice cultivars influenced under agronomic
practices 146
4.6.1 Physical properties of rice cultivars 146
4.6.2. Nutritional properties and gel consistency of rice cultivars 151
4.6.3. Pasting properties of rice starch under different agronomic practices 158
4.7. Sensory evaluation of rice genotypes influenced under various agronomic
practices 166
4.8. Phytochemical content and antioxidant activities of rice cultivars under different agronomic practices 172
4.8.1. Total phenolic content 172
4.8.2. Antioxidant Activities (AoA) 175
Chapter 5. Conclusions 182
References 186
Appendix 219


Content of Tables

Table 1a. Sample collection details of fruits and vegetables (Papaya, Pineapple and Carrot) used in experiments (every 5 months interval) from 2009-10. 43
Table 1b. Sample collection details of two japonica rice cultivars used in experiments
(from 2009-2011) 43
Table 2. Detail of RVA analysis cycle of rice. 54

Table 3a. F-values of color coordinate of Carrot influenced by agricultural practice and seasons 60
Table 3b. Colour coordinates of Carrot as affected by treatments (conventional or organic) 60
Table 3c: Color coordinates of Carrot at different harvest collection 60

Table 4a. F-values of color coordinates of Papaya skin influenced by agricultural practice and seasons 67
Table 4b. Colour coordinates of Papaya skin as affected by treatments (conventional or organic). 67
Table 4c. Color coordinates of Papaya skin at different harvest collection 68
Table 5a. F-values of color coordinates of Papaya pulp influenced by agricultural practice and seasons 68
Table 5b. Colour coordinates of Papaya pulp as affected by treatments (conventional or organic) 69
Table 5c. Color coordinates of Papaya pulp at different harvest collection 69

Table 6a. F-values of color coordinates of pineapple fruits influenced by agricultural practice and seasons 73

Table 6b. Colour coordinates of Pineapple fruits as affected by treatments (conventional or organic) 73
Table 6c. Color coordinates of Pineapple fruits at different harvest collection 75
Table 7a. F-values of maturity and quality indices of Carrot influenced by agricultural practice and seasons 75

Table 7b. Maturity and quality indices of Carrot as affected by treatments (conventional or organic) 76
Table 7c. Maturity and quality indices of Carrot at different harvest collection 76
Table 8a. F-values of maturity and quality indices of Papaya influenced by agricultural practice and seasons 82
Table 8b. Maturity and quality indices of Papaya as affected by treatments (conventional or organic) 82
Table 8c. Maturity and quality indices of Papaya at different harvest collection 83
Table 9a. F-values of maturity and quality indices of Pineapple influenced by agricultural practice and seasons 83
Table 9b. Maturity and quality indices of Pineapple as affected by treatments (conventional or organic) 84
Table 9c. Maturity and quality indices of Pineapple at different harvest collection 84
Table 10a. F-values of Sensory panel scores of Papaya influenced by agricultural practice and seasons 89
Table 10b. Sensory panel scores of Papaya as affected by treatments (conventional or organic). Mean values of 4 seasons 89
Table 10c. Sensory panel scores of Papaya at different harvest collection 90
Table 10d. In percent (%) overall acceptance by no. of panelists of Papaya grown under different agronomic practice of various seasons 90
Table 10e. Correlation coefficient (r) of color intensity with various maturity indices of papaya fruits 93

Table 11a. F-values of Sensory panel scores of Pineapple influenced by agricultural practice and seasons. Mean values of 4 seasons 93
Table 11b. Sensory panel scores of Pineapple as affected by treatments (conventional or organic). Mean values of 4 seasons 94
Table 11c. Sensory panel scores of Pineapple at different harvest collection. Mean values of 4 seasons 94

Table 11d. In percent (%) overall acceptance by no. of panelists of Pineapple grown under different agronomic practice of various seasons 94
Table 11e. Correlation coefficient (r) of color intensity with various maturity indices of pineapple fruits 95
Table 12a. F-values of sugar composition of Carrot influenced by agricultural practice and seasons 95
Table 12b. Sugar composition of Carrot as affected by treatments (conventional or organic) 99
Table 12c. Sugar composition of Carrot at different harvest collection 99
Table 13a. F-values of sugar composition of Papaya influenced by agricultural practice and seasons 99
Table 13b. Sugar composition of Papaya as affected by treatments (conventional or organic) 100
Table 13c. Sugar composition of Papaya at different harvest collection 100
Table 14a. F-values of sugar composition of Pineapple influenced by agricultural practice and seasons 100
Table 14b. Sugar composition of Pineapple as affected by treatments (conventional or organic) 103
Table 14c. Sugar composition of Pineapple at different harvest collection 103
Table 14d. Correlation coefficient (r) of sugar content and organic acid compositions of Carrot 103
Table 14e. Correlation coefficient (r) of sugar content and organic acid compositions of Papaya 104
Table 14f. Correlation coefficient (r) of sugar content and organic acid compositions of Pineapple 104
Table 15a. F-values of organic acid of Carrot influenced by agricultural practice and seasons 109
Table 15b. Organic acid of Carrot as affected by treatments (conventional or organic) 109
Table 15c. Organic acid of Carrot at different harvest collection 109
Table 16a. F-values of organic acid of Papaya influenced by agricultural practice and seasons 113
Table 16b. Organic acid of Papaya as affected by treatments (conventional or organic) 113
Table 16c. Organic acid of Papaya at different harvest collection 113
Table 17a. F-values of organic acid of Pineapple influenced by agricultural practice and seasons 114
Table 17b. Organic acid of Pineapple as affected by treatments (conventional or organic)
114
Table 17c. Organic acid of Pineapple at different harvest collection 114
Table 18a. F-values of Total Phenolic Compound (TPC) and Antioxidant activity (FRAP) of Carrot influenced by agricultural practice and seasons 118
Table 18b. Total Phenolic Compound (TPC) and Antioxidant activity (FRAP) of Carrot as affected by treatments (conventional or organic) 118
Table 18c. Total Phenolic Compound (TPC) and Antioxidant activity (FRAP) of Carrot at different harvest collection 118
Table 19a. F-values of Total Phenolic Compound (TPC) and Antioxidant activity (FRAP) of Papaya influenced by agricultural practice and seasons 119
Table 19b. Total Phenolic Compound (TPC) and Antioxidant activity (FRAP) of Papaya as affected by treatments (conventional or organic) 119
Table 19c. Total Phenolic Compound (TPC) and Antioxidant activity (FRAP) of Papaya at different harvest collection 119
Table 20a. F-values of Total Phenolic Compound (TPC) and Antioxidant activity (FRAP) of Pineapple influenced by agricultural practice and seasons 123
Table 20b. Total Phenolic Compound (TPC) and Antioxidant activity (FRAP) of Pineapple as affected by treatments (conventional or organic) 123
Table 20c. Total Phenolic Compound (TPC) and Antioxidant activity (FRAP) of Pineapple at different harvest collection 123
Table 21a. F-values of nitrate and other micronutrients of Carrot influenced by agricultural practice and seasons 127
Table 21b. Nitrate and other micronutrients of Carrot as affected by treatments (conventional or organic) 127
Table 21c. Nitrate and other micronutrients of Carrot at different harvest collection 128

Table 22a. F-values of nitrate and other micronutrients of Papaya influenced by agricultural practice and seasons 128
Table 22b. Nitrate and other micronutrients of Papaya as affected by treatments (conventional or organic) 128
Table 22c. Nitrate and other micronutrients of Papaya at different harvest collection
133
Table 23a. F-values of nitrate and other micronutrients of Pineapple influenced by agricultural practice and seasons 133
Table 23b. Nitrate and other micronutrients of Pineapple as affected by treatments (conventional or organic) 133
Table 23c. Nitrate and other micronutrients of Pineapple at different harvest collection 139
Table 24a. F-values of Soluble Protein and free Amino Acid of Carrot influenced by agricultural practice and seasons 139
Table 24b. Soluble Protein and Free Amino Acid of Carrot as affected by treatments (conventional or organic) 139
Table 24c. Soluble Protein and Free Amino Acid of Carrot at different harvest collection 140
Table 25a. F-values of Soluble Protein and free Amino Acid of Papaya influenced by agricultural practice and seasons 140
Table 25b. Soluble Protein and Free Amino Acid of Papaya as affected by treatments
(conventional or organic). 140
Table 25c. Soluble Protein and Free Amino Acid of Papaya at different harvest collection 142
Table 26a. F-values of Soluble Protein and free Amino Acid of Pineapple influenced by agricultural practice and seasons 142
Table 26b. Soluble Protein and Free Amino Acid of Pineapple as affected by treatments (conventional or organic) 142
Table 26c. Soluble Protein and Free Amino Acid of Pineapple at different harvest collection 143
Table 26d. Correlation coefficient (r) of nitrate to Soluble Protein and Free Amino Acid contents of fruits and vegetables grown under different agronomic practices 143
Table 27a. Comparative analysis of grain appearance influenced by various factors such as cultivars, seasons or different treatments in rice grains (mean values of 2 years) 148
Table 27b. F-values of grain appearance of different rice cultivars influenced by agricultural practice and seasons 148
Table 27c. Grain appearance of two different cultivars at different seasons (2009-2011)
149
Table 27d. Analysis of variance for grain appearance of two rice cultivars grown at organic and conventional agriculture in 2 seasons 150
Table 28a. Comparative analysis of physiochemical properties influenced by various factors such as cultivars, seasons or different treatments in rice grains (mean values of 2 years) 153
Table 28b. F-values of physiochemical properties of different rice cultivars influenced by agricultural practice and seasons 153
Table 28c. Analysis of variance for physiochemical properties of two rice cultivars grown at organic and conventional agriculture in 2 seasons 155
Table 28d. Correlation coefficient (r) among various physicochemical characteristics of rice grain 156
Table 29a. F-values for amylographic characteristics (cP) of rice cultivars influenced by agricultural practice in two crop seasons 160
Table 29b. Amylographic characteristics (cP) of rice cultivars as affected by treatments (conventional or organic) 161
Table 29c. Amylographic characteristics (cP) of rice cultivars at different harvest collection 161

Table 29d. Comparative analysis of amylographic characteristics of rice cultivars influenced by seasons or different treatments (mean values of 2 years) 165
Table 29e. Correlation coefficient (r) among various physicochemical characteristics of rice grain 165
Table 30a. F-values of sensory panel score of rice cultivars influenced by agricultural practice in two crop seasons 168
Table 30b. Sensory panel score of rice cultivars (mean values of 2 years) as affected by treatments (conventional or organic) 168

Table 30c. Sensory panel score of rice cultivars (mean values of 2 years) in two different crop seasons 169
Table 30d. Sensory panel score of rice cultivars (mean values of 2 years) as affected by treatments (conventional or organic) 169
Table 30e. Correlation coefficients between chemical properties of milled rice and palatability after various fertilization methods on the first and second crop in 2009-10 171
31a. F-values of rice phytochemicals influenced by agricultural practice in two crop seasons (mean values of 2 years) 171
Table 31b. Phytochemicals of rice cultivars (mean values of 2 years) as affected by treatments (conventional or organic) 174
Table 31c.: Phytochemicals of rice cultivars (mean values of 2 years) as affected by treatments (conventional or organic) in different seasons 174
Table 31d. Phytochemical contents of two different rice cultivars as affected by treatments (conventional or organic) 177
Table 31e. Analysis of variance for total phenolic compounds and antioxidant activities of two rice cultivars grown at organic and conventional agriculture in 2 seasons 177
Table 31f: Correlation coefficient (r) of Total Phenolic Compound and various antioxidant activities in rice grain 180













Content of Figures

Fig. 1. Sensory evaluation test of collected samples of papaya and pineapple grown under conventional and organic farming 47
Fig. 2. RVA profiles of rice starches 54

Fig. 3a. Morphological differences of Carrot (Daucus carota) grown under conventional and organic farming at different seasons 61
Fig. 3b. Morphological differences of Papaya (Carica papaya) grown under conventional and organic farming at different seasons 66
Fig. 3c. Morphological differences of Pineapple (Ananas comosus) grown under conventional and organic farming at different seasons 72
Fig. 4. Changes in color intensity of Carrot grown under organic and conventional farming during different seasons 62
Fig. 5. Changes in color intensity of Papaya skin grown under organic and conventional farming during different seasons 70
Fig. 6. Changes in color intensity of Papaya pulp grown under organic and conventional farming during different seasons 71
Fig. 7. Changes in color intensity of Pineapple flesh grown under organic and conventional farming during different seasons 74
Fig. 8a. Maturity and quality indices of Carrot under conventional and organic farming during different seasons 80
Fig. 8b. Maturity and quality indices of Papaya under conventional and organic farming during different seasons 81

Fig. 8c. Maturity indices and titratable acidity of Pineapple under conventional and organic farming during different seasons 85
Fig. 9a. Sugar composition of conventional and organic Carrots, under various seasons. 101
Fig. 9b. Sugar composition of conventional and organic Papaya, under various seasons.
102
Fig. 9c. Sugar composition of conventional and organic Pineapple under various seasons 105

Fig. 10a. Organic acid composition of conventional and organic Carrots, under various seasons 110
Fig. 10b. Organic acid composition of conventional and organic Papaya, under various seasons 115
Fig. 10c. Organic acid composition of conventional and organic Pineapple, under various seasons 116
Fig. 11. Total phenolic content (TPC) and antioxidant activity (FRAP) of conventional and organic (A) Carrot; (B) Papaya; (C) and Pineapple grown under various seasons 124
Fig. 12. Nitrate content of Carrot, Papaya and Pineapple grown under organic and conventional farming in various seasons 129
Fig. 13. Various trace elements of Carrot (A) Fe and Mn; (B) Zn and Cu grown under conventional and organic farming in different seasons. 134
Fig. 14. Various trace elements of Papaya (A) Fe and Mn; (B) Zn and Cu grown under conventional and organic farming in different seasons. 135
Fig. 15. Various trace elements of Pineapple (A) Fe and Mn; (B) Zn and Cu grown under conventional and organic farming in different seasons 136
Fig. 16. Composition of Soluble Protein (SP) and Free Amino Acid (FAA) in (A) Carrot; (B) Papaya grown under conventional and organic farming at various seasons. 141
Fig. 17. Composition of Soluble Protein (SP) and Free Amino Acid (FAA) in Pineapple grown under conventional and organic farming at various seasons 144
Fig. 18. Effect of organic and conventional farming on (A) amylose and (B) crude protein content of Japonica rice cultivars at different crop harvests period. 154
Fig. 19. RVA profiles of rice cultivars compared according to (A) Farming practices; (B) Varietal differences; and (C) Crop Seasons 162
Fig. 20a. Mean values of amylographic characteristics of the rice cultivars in conventional and organic farming at different crop harvests period 163
Fig. 20b. Mean values of amylographic characteristics of the rice cultivars in conventional and organic farming at different crop harvests period 164

Fig. 21a. Influence of farming practices on (A) Total Phenolic Content (TPC); and (B) Reducing power of two rice cultivars under different seasons 178
Fig. 21b. Influence of farming practices on (C) DPPH scavenging activity; (D) Flavonoid content; and (E) Ferrous chelating activity of two rice cultivars under different seasons 179

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