Is organic produce better? Study finds dramatic results

USA Today | By Wendy Koch | September 7, 2010

By Rick Bowmer, AP NPR

 
Is organic produce really better -- healthier, tastier? A newly published study on strawberries suggest it is, at least for some crops.

"The organic strawberry farms produced higher quality fruit and that their higher quality soils may have greater microbial functional capability and resilience to stress," concludes the study led by Washington State University, published last week.

The researches tested 13 pairs of of adjacent organic and conventional fields from commercial farms in California over a two-year period. Each pair had the same soil type and the same strawberry variety planted at similar times. The strawberries were picked, transported, and stored under identical conditions.

The organic strawberries had higher levels of antioxidants, vitamin C, and total phenolics, although their phosphorus and potassium levels were lower. Their plants had less post-harvest fungal rots, and the organic soil had more micronutrients and genetic diversity. Plus, a panel of judges found the organic strawberries to be sweeter, more flavorful and better-looking.

http://www.usatoday.com/communities/greenhouse/Index

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USA Today | By Wendy Koch | September 7, 2010

By Rick Bowmer, AP NPR

 
Is organic produce really better -- healthier, tastier? A newly published study on strawberries suggest it is, at least for some crops.

"The organic strawberry farms produced higher quality fruit and that their higher quality soils may have greater microbial functional capability and resilience to stress," concludes the study led by Washington State University, published last week.

The researches tested 13 pairs of of adjacent organic and conventional fields from commercial farms in California over a two-year period. Each pair had the same soil type and the same strawberry variety planted at similar times. The strawberries were picked, transported, and stored under identical conditions.

The organic strawberries had higher levels of antioxidants, vitamin C, and total phenolics, although their phosphorus and potassium levels were lower. Their plants had less post-harvest fungal rots, and the organic soil had more micronutrients and genetic diversity. Plus, a panel of judges found the organic strawberries to be sweeter, more flavorful and better-looking.

http://www.usatoday.com/communities/greenhouse/Index

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