Declining Fruit and Vegetable Nutrient Composition: What Is the Evidence?
Declining Fruit and Vegetable Nutrient Composition: What Is the Evidence?
复制标题
DOI：
10.21273/hortsci.44.1.15
复制
发表时间：
2009-02-01
期刊：
影响因子：
1.9
通讯作者：
Davis, Donald R.
中科院分区：
文献类型：
--
作者：
Davis, Donald R.
在美国和英国，有三种证据表明水果和蔬菜中的某些营养素会下降：1）早期的施肥研究发现作物产量与矿物质浓度呈反比关系--被广泛引用的“稀释效应”; 2）最近三项对历史食物成分数据的研究发现，或更多的一些矿物质在蔬菜组，也许水果;一项研究也评估了维生素和蛋白质与类似的结果; 3）最近并排种植的低-和高-花椰菜和谷物的产量品种发现产量与矿物质和蛋白质的浓度之间始终存在负相关性，一种新发现的基因稀释效应对历史食物成分数据的研究本身是有限的，但其他方法可以集中在任何种类的单一作物上，可以包括任何感兴趣的营养素，并且可以仔细控制。他们还可以测试拟议的方法，以尽量减少或克服无论是通过环境手段或植物育种的产量稀释效应。
Three kinds of evidence point toward declines of some nutrients in fruits and vegetables available in the United States and the United Kingdom: 1) early studies of fertilization found inverse relationships between crop yield and mineral concentrations-the widely cited "dilution effect"; 2) three recent studies of historical food composition data found apparent median declines of 5% to 40% or more in some minerals in groups of vegetables and perhaps fruits; one study also evaluated vitamins and protein with similar results; and 3) recent side-by-side plantings of low- and high-yield cultivars of broccoli and grains found consistently negative correlations between yield and concentrations of minerals and protein, a newly recognized genetic dilution effect. Studies of historical food composition data are inherently limited, but the other methods can focus on single crops of any kind, can include any, nutrient of interest, and can be carefully controlled. They can also test proposed methods to minimize or overcome the diluting effects of yield whether by environmental means or by plant breeding.