Gabriela Wyss

Influence of activated charcoal amendment to contaminated soil on dieldrin and nutrient uptake by cucumbers.

Activated charcoal (AC) amendments have been suggested as a promising, cost-effective method to immobilize organic contaminants in soil. We performed pot experiments over two years with cucumber (Cucumis sativus L.) grown in agricultural soil with 0.07 mg kg(-1) of weathered dieldrin and 0, 200, 400, and 800 mg AC per kg soil. Dieldrin fresh weight concentrations in cucumber fruits were significantly reduced from 0.012 to an average of 0.004 mg kg(-1), and total uptake from 2 to 1 microg in the 800 mg kg(-1) AC treatment compared to the untreated soil. The treatment effects differed considerably between the two years, due to different meteorological conditions. AC soil treatments did neither affect the availability of nutrients to the cucumber plants nor their yield (total fruit wet weight per pot). Thus, some important prerequisites for the successful application of AC amendments to immobilize organic pollutants in agricultural soils can be considered fulfilled.

Quality of carrots as affected by pre- and postharvest factors and processing

The aim of this review is to provide an update on factors contributing to quality of carrots, with special focus on the role of pre- and postharvest factors and processing. The genetic factor shows the highest impact on quality variables in carrots, causing a 7-11-fold difference between varieties in content of terpenes, β-carotene, magnesium, iron and phenolics as well as a 1-4-fold difference in falcarindiol, bitter taste and sweet taste. Climate-related factors may cause a difference of up to 20-fold for terpenes, 82% for total sugars and 30-40% for β-carotene, sweet taste and bitter taste. Organic farming in comparison with conventional farming has shown 70% higher levels for magnesium and 10% for iron. Low nitrogen fertilisation level may cause up to 100% increase in terpene content, minor increase in dry matter (+4 to +6%) and magnesium (+8%) and reduction in β-carotene content (-8 to -11%). Retail storage at room temperature causes the highest reduction in β-carotene (-70%) and ascorbic acid (-70%). Heat processing by boiling reduces shear force (-300 to -1000%) and crispiness (-67%) as well as content of phenolics (-150%), terpenes (-85%) and total carotenes (-20%) and increases the risk of furan accumulation. Sensory and chemical quality parameters of carrots are determined mainly by genetic and climate-related factors and to a minor extent by cultivation method. Retail temperature and storage atmosphere as well as heating procedure in processing have the highest impact in quality reduction.

Culturable Fungi of Stored ‘Golden Delicious’ Apple Fruits: A One-Season Comparison Study of Organic and Integrated Production Systems in Switzerland

The effects of organic and integrated production systems on the culturable fungal microflora of stored apple fruits from five matched pairs of certified organic and integrated ‘Golden Delicious’ farms were studied at five representative production sites in Switzerland. Isolated fungi were identified morphologically. Colonization frequency (percentage of apples colonized), abundance (colony numbers), and diversity (taxon richness) were assessed for each orchard. The standard quality of the stored fruits was comparable for both organic and integrated apples and complied with national food hygiene standards. Yeasts (six taxa) and the yeast-like fungus Aureobasidium pullulans were the dominant epiphytes, filamentous fungi (21 taxa) the dominant endophytes. The most common fungi occurred at all sites and belonged to the “white” and “pink” yeasts, yeast-like A. pullulans, filamentous fungi Cladosporium spp., Alternaria spp., and sterile filamentous fungi. Canonical correspondence analysis of the total fungal community revealed a clear differentiation among production systems and sites. Compared to integrated apples, organic apples had significantly higher frequencies of filamentous fungi, abundance of total fungi, and taxon diversity. The effects of the production system on the fungal microflora are most likely due to the different plant protection strategies. The incidence of potential mycotoxin producers such as Penicillium and Alternaria species was not different between production systems. We suggest that higher fungal diversity may generally be associated with organic production and may increase the level of beneficial and antagonistically acting species known for their potential to suppress apple pathogens, which may be an advantage to organic apples, e.g., in respect to natural disease control.

Assessing the Phytoavailability of Dieldrin Residues in Charcoal-Amended Soil Using Tenax Extraction

Consecutive and single Tenax extractions were applied to characterize the effectiveness of activated charcoal (AC) amendments to reduce the phytoavailability of dieldrin in a natively contaminated horticultural soil. Dieldrin desorption from untreated and 800 mg(AC) kg(-1) soil was well described by a model with three dieldrin fractions of different kinetics: a rapidly (F(rap)), slowly (F(slow)), and very slowly (F(v.slow)) desorbing fraction. The AC amendment resulted in a transfer of dieldrin from the F(slow) to the F(v.slow) fraction. The F(v.slow) increased by nearly 10% compared to the control soil. Dieldrin extractability by Tenax from AC amended soils was not influenced by the cultivation of cucumber plants indicating the stability of this remediation technique. Dieldrin extractability by Tenax at the beginning of plant growth correlated only weakly with the dieldrin content of the cucumbers at harvest. Therefore, the potential of Tenax extractions to predict the uptake of dieldrin by cucumbers appears to be limited.

How to understand the complexity of product quality and the challenges in differentiating between organically and conventionally grown products—exemplified by fresh and heat-processed carrots (Daucus carota L.)

Quality traits are highly focused upon in the marketing of organic food products. There is a need to define and measure quality as consumers seem to have preconceived notions about the superior health value and taste of organic compared to non-organic products. A commonly held opinion among many consumer groups is that organic farming guarantees optimum quality, despite the fact that this remains unproven. The aim of this paper is to contribute to a better understanding of the complexity of quality traits in a plant-based food product, using carrots as an example. Selected designated quality aspects are presented to describe the complexity of quality and discuss the challenges of using these aspects in differentiating between organic and conventional products. The paper concludes we have insufficient tools to be able to adequately authenticate organically produced carrots. The same may be the case for most vegetables and fruit products. Suggestions for further studies include the soil and location aspect (terroir), in order to trace a product back to its origin in an organically or conventionally farmed field by finding a unique fingerprint for chemical constituents of samples.

Integration of quality parameters into food safety focused HACCP systems

Publisher Summary This chapter describes how quality control of organic food throughout the food chain can be improved by adopting some of the concepts from the Hazard Analysis By Critical Control Points (HACCP) procedure, which is commonly used in processing enterprises to control food safety, or to ensure consistently high quality in the form of Quality Analysis By Critical Control Points (QACCP). The concept differs from the standard HACCP by covering the entire supply chain and by using the concepts for a wide range of qualities that are valued by consumers, including product quality and ethical values. The chapter also explains how companies at every step of the production chain can utilize the concepts to improve customer satisfaction in a cost-effective manner. It also describes an example of implementation in a group of collaborating companies and suggests where additional activities are needed in order to develop the concept further.