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Review
. 2021 Jan 6;10(1):105.
doi: 10.3390/foods10010105.

Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals

S M E Rahman  1 , Mahmuda Akter Mele  2 , Young-Tack Lee  3 , Mohammad Zahirul Islam  3
Affiliations
Review

Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals

S M E Rahman et al. Foods. .

Abstract

Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients, bioactive compounds, and safe food. Many research works are available on organic and conventional fresh produce. As organic fresh produce growing and purchasing demand is increasing, it has become necessary to review the recent trends in quality, safety, and consumer preferences of organic and conventional fresh food products. A few reports have been compiled on organic and conventional fresh produce. Researchers have started working on organic and conventional fresh produce with the help of modern technology to improve nutritional and functional quality, safety, and consumer preferences. Nutritional and functional quality, safety, and consumer preferences depend on cultivation techniques, treatment, crop cultivar, and appearance of products. Therefore, it is necessary to compile the literature on organic and conventional fresh produce based on quality, safety, and consumer preferences.

Keywords: antioxidant; phenolic content; sugar content; vitamin C.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Difference between conventional and organic farming [47].
Figure 2
Figure 2
Nitrate (NO3−) content of organic and conventional broccoli (A), cabbages (B), lettuce (C), celery (D), and spinach (E) in the USA. Source—de González et al. [84].
See this image and copyright information in PMC

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