Advances and Trends in Organic Fruit and Vegetable Farming Research

摘要

Organic horticulture has doubled from 2003 to 2013 in response to increasing demand for organic fruits and vegetables. The number of scientific studies investigating this research field has tripled from 1994 to 2013. This reflects the existence of policy support for organic horticulture as well as government and industry funding for research. Yields of organic fruit and vegetable farming systems can reach on average 89-102% of conventional yields. The environmental benefits of organic farming are well documented for biodiversity and for water and soil conservation. However, limited seed and plant materials have been developed for organic farming. One of the remaining challenges in production is to achieve a balanced nutrient composition of organic amendments and a timely nutrient release with plant nutrient uptake. Another major barrier for the expansion of organic horticulture is related to limited effective tools for pest, disease, and weed management. Although new biological control agents and biopesticides have been proposed in response to the alarming resistance to synthetic pesticides, additional plant protection research is needed. Beyond the fact that the health benefits of organic foods are controversial, organic fruits and vegetables have lower nitrate content and pesticide residues, and their vitamin C and phenolic compounds are often higher than conventional ones. However, few studies have dealt with strategies that promote or impair microbiological food safety. This is the case despite the proximity of edible plants with animal manure together with limited tools for organic farming to prevent microbial pre- and postharvest proliferation. The aim of this chapter was threefold: to draw a picture of the current situation of organic fruit and vegetable production in the world, to present the development of research related to this sector since the past 40 years, and to highlight the benefits and constraints of this production system, emphasizing nutritive value and microbiological foodsafety. In conclusion, key research areas are proposed to support the development of organic horticulture by increasing its resilience and security.