View More View Less
  • 1 Szent István University Institute of Horticultural Technology H-2103 Gödöllő Páter K. u. 1 Hungary
  • | 2 National Institute for Food and Nutrition Science H-1097 Budapest Gyáli u. 3/a Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

A three years (2008, 2009, and 2011) open field experiment was conducted to study the effect of growing methods (organic and conventional) on the tomato yield components (Brix°, carbohydrate, organic acid, lycopene, and total polyphenols). Significantly higher Brix°, carbohydrate-, and lycopene content was found in conventional production. In spite of this, total phenolic content of tomato fruits was significantly higher in organic production. Our experiences show that it is probable, that the techniques used in the cultivation of organic crops — no artificial nutrients — could activate natural defence mechanisms in tomato plants, by increasing content of total polyphenol in the fruits.

  • A.O.A.C. (1990): Official methods of analysis. 15th ed., Arlington USA 952.03/A-C.

  • Atherton, J.G. & Rudich, J. (1986): The tomato crop. A scientific basis for improvement. Chapman and Hall Ltd, London, New York, 661 pages.

    Rudich J. , '', in The tomato crop. A scientific basis for improvement , (1986 ) -.

  • Barrett, D.M., Weakly, C., Diaz, V.J. & Watnik, M. (2007): Qualitative and nutritional differences in processing tomatoes grown under organic and conventional production systems. J. Fd Sci., 72, C441–451.

    Watnik M. , 'Qualitative and nutritional differences in processing tomatoes grown under organic and conventional production systems ' (2007 ) 72 J. Fd Sci. : C441 -451.

    • Search Google Scholar
  • Brandt, S., Pék, Z., Barna, É., Lugasi, A. & Helyes, L. (2006): Lycopene content and colour of ripening tomatoes as affected by environmental conditions. J. Sci. Fd Agric., 86, 568–572.

    Helyes L. , 'Lycopene content and colour of ripening tomatoes as affected by environmental conditions ' (2006 ) 86 J. Sci. Fd Agric. : 568 -572.

    • Search Google Scholar
  • Caris-Veyrat, C., Amiot, M.J., Tyssande, V., Grasselly, D., Buret, M, Mikolajczak, M., Guilland, J.C., Bouteloup-Demange, C. & Borel, P. (2004): Influence of organic versus conventional agricultural practice on the antioxidant micro constituent content of tomatoes and derived purees; consequences on antioxidant plasma status in humans. J. Agric. Fd Chem., 52, 6503–6509.

    Borel P. , 'Influence of organic versus conventional agricultural practice on the antioxidant micro constituent content of tomatoes and derived purees; consequences on antioxidant plasma status in humans ' (2004 ) 52 J. Agric. Fd Chem. : 6503 -6509.

    • Search Google Scholar
  • Dorais, M. (2007): Effect of cultural management on tomato fruit health qualities. Acta Hortic., 744, 279–293.

    Dorais M. , 'Effect of cultural management on tomato fruit health qualities ' (2007 ) 744 Acta Hortic. : 279 -293.

    • Search Google Scholar
  • FAO (2009): www.fao.org

  • George, B., Kaur, C., Khurdiya, D.S. & Kapoor, H.C. (2004): Antioxidants in tomato as a function of genotype. Fd Chem., 84, 45–51.

    Kapoor H.C. , 'Antioxidants in tomato as a function of genotype ' (2004 ) 84 Fd Chem. : 45 -51.

    • Search Google Scholar
  • Gilsenan, C. (2010): An investigation into factors influencing the sensory properties of selected Irish grown organic and conventional vegetables. Doctoral Thesis. Dublin Institute of Technology, 211 pages + appendices.

  • Hallmann, E. & Rembialkowska, E. (2007): Comparison of the nutritive quality of tomato fruits from organic and conventional production in Poland. 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems. University of Hohenheim, Germany, 20–23 March, pp. 131–134.

    Rembialkowska E. , '', in 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems , (2007 ) -.

  • Helyes, L. (1999): A paradicsom és termesztése. (The tomato and its production.) SYCA Szakkönyvszolgálat, Budapest, 233 pages.

    Helyes L. , '', in A paradicsom és termesztése , (1999 ) -.

  • Helyes, L. & Lugasi, A. (2006): Formation of certain compounds having technological and nutritional importance in tomato fruits during maturation. Acta Alimentaria, 35, 183–193.

    Lugasi A. , 'Formation of certain compounds having technological and nutritional importance in tomato fruits during maturation ' (2006 ) 35 Acta Alimentaria : 183 -193.

    • Search Google Scholar
  • Helyes, L., Brandt, S., Réti, K., Barna, É. & Lugasi, A. (2003): Appreciation and analysis of lycopene content of tomato. Acta Hortic., 604, 531–537.

    Lugasi A. , 'Appreciation and analysis of lycopene content of tomato ' (2003 ) 604 Acta Hortic. : 531 -537.

    • Search Google Scholar
  • Hernandez-Suarez, M., Rodriguez, E.M. & Romero, D.C. (2008): Chemical composition of tomato (Lycopersicon esculentum) from Tenerife, the Canary Islands. Fd Chem., 106, 1046–1056.

    Romero D.C. , 'Chemical composition of tomato (Lycopersicon esculentum) from Tenerife, the Canary Islands ' (2008 ) 106 Fd Chem. : 1046 -1056.

    • Search Google Scholar
  • Hungarian Standard (1986): Tartósított élelmiszerek. Cukortartalom meghatározása. (Preserved foodstuffs. Determination of sugar content.) MSZ 3625.

  • Hungarian Standard (1993): Gyümölcs- és zöldségtermékek titrálható savtartalmának meghatározása. (Fruit and vegetable products. Determination of titratable acidity.) MSZ ISO 750 Hungarian Standardization Office, Budapest.

    '', in Gyümölcs- és zöldségtermékek titrálható savtartalmának meghatározása , (1993 ) -.

  • Hungarian Standard (1998): Gyümölcs- és zöldséglevek. Az oldható szárazanyagtartalom becslése. Refraktometriás módszer. (Fruit and vegetable juices. Estimation of soluble solids content. Refractometric method.) MSZ EN 12143 Hungarian Standardization Office, Budapest.

    '', in Gyümölcs- és zöldséglevek. Az oldható szárazanyagtartalom becslése. Refraktometriás módszer , (1998 ) -.

  • Ishida, B.K. & Chapman, M.H. (2004): A comparison of carotenoid content and total antioxidant activity in catsup from several commercial sources in the United States. J. Agric. Fd Chem., 52, 8017–8020.

    Chapman M.H. , 'A comparison of carotenoid content and total antioxidant activity in catsup from several commercial sources in the United States ' (2004 ) 52 J. Agric. Fd Chem. : 8017 -8020.

    • Search Google Scholar
  • Kapoulas, N., Ilić, Z.S., Đurovka, M., Trajković, R. & Milenković, L. (2011): Effect of organic and conventional production practices on nutritional value and antioxidant activity of tomatoes. African J. Biotechnol., 10, 15938–15945.

    Milenković L. , 'Effect of organic and conventional production practices on nutritional value and antioxidant activity of tomatoes ' (2011 ) 10 African J. Biotechnol. : 15938 -15945.

    • Search Google Scholar
  • Lampkin, N. (1990): Organic farming. Farming Press, Ipswich, UK, 557 pages.

    Lampkin N. , '', in Organic farming , (1990 ) -.

  • Lumpkin, H. (2005): A comparison of lycopene and other phytochemicals in tomatoes under conventional and organic management systems. Technical Bull., 34, 48.

    Lumpkin H. , 'A comparison of lycopene and other phytochemicals in tomatoes under conventional and organic management systems ' (2005 ) 34 Technical Bull. : 48 -.

    • Search Google Scholar
  • Merck (1989): Merck index. 11th ed., Rahway, NJ, USA, p. 884.

  • Mitchell, A.E., Hong, Y.J., Koh, E., Barrett, D.M., Denison R.F. & Kaffka, S. (2007): Ten-year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes. J. Agric. Fd Chem., 55, 6154–6159.

    Kaffka S. , 'Ten-year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes ' (2007 ) 55 J. Agric. Fd Chem. : 6154 -6159.

    • Search Google Scholar
  • Pogonyi, Á., Pék, Z., Helyes, L. & Lugasi, A. (2005): Effect of grafting on the tomato’s yield, quality and main fruit components in spring forcing. Acta Alimentaria, 34, 453–462.

    Lugasi A. , 'Effect of grafting on the tomato’s yield, quality and main fruit components in spring forcing ' (2005 ) 34 Acta Alimentaria : 453 -462.

    • Search Google Scholar
  • Rembialkowska, E. (2004): The impact of organic agriculture on food quality. Agricultura, 3, 19–26.

    Rembialkowska E. , 'The impact of organic agriculture on food quality ' (2004 ) 3 Agricultura : 19 -26.

    • Search Google Scholar
  • Sadler, G., Davies, J. & Dezman, D. (1990): Rapid extraction of lycopene and beta-carotene form reconstituted tomato paste and pink grapefruit homogenates. J. Fd Sci., 55, 1460–1461.

    Dezman D. , 'Rapid extraction of lycopene and beta-carotene form reconstituted tomato paste and pink grapefruit homogenates ' (1990 ) 55 J. Fd Sci. : 1460 -1461.

    • Search Google Scholar
  • Stout, M.J., Brovont, R.A. & Dufffey, S.S. (1998): Effect of nitrogen availability on expression of constitutive and inducible chemical defenses in tomato. J. Chem. Ecol., 24, 945–963.

    Dufffey S.S. , 'Effect of nitrogen availability on expression of constitutive and inducible chemical defenses in tomato ' (1998 ) 24 J. Chem. Ecol. : 945 -963.

    • Search Google Scholar
  • Ünlü, H., Ünlü, Ö.H., Karakhurt, Y. & Padem, H. (2011): Influence of organic and conventional production systems on the quality of tomatoes during storage. African J. Agric. Res., 6, 538–544.

    Padem H. , 'Influence of organic and conventional production systems on the quality of tomatoes during storage ' (2011 ) 6 African J. Agric. Res. : 538 -544.

    • Search Google Scholar
  • Willer, H. & Yussefi, M. (2007): The world of organic agriculture. 9th IFOAM, Bonn, 251 pages.

    Yussefi M. , '', in The world of organic agriculture , (2007 ) -.

  • Woese, K., Lange, D., Boess, C. & Bögl, K.W. (1995): Ökologisch und konventionell erzeugte Lebensmittel im Vergleich. Eine Literaturstudie. Teil I und II. Bundesinstitut für gesundheitlichen Verbraucherschutz und Veterinärmedizin, Berlin, 758 pages.

    Bögl K.W. , '', in Ökologisch und konventionell erzeugte Lebensmittel im Vergleich. Eine Literaturstudie , (1995 ) -.

  • Worthington, V. (2001): Nutritional quality of organic versus conventional fruits, vegetables, and grains. J. Alternative Complementary Med., 7, 161–173.

    Worthington V. , 'Nutritional quality of organic versus conventional fruits, vegetables, and grains ' (2001 ) 7 J. Alternative Complementary Med. : 161 -173.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jun 2021 3 0 0
Jul 2021 6 0 0
Aug 2021 7 0 0
Sep 2021 2 0 0
Oct 2021 9 2 1
Nov 2021 3 0 0
Dec 2021 0 0 0