A holistic overview of research on the impact of farming techniques and processing steps on the nutritional quality of food crops.

Abstract:

Crop nutritional quality can be impacted by a number of factors, either directly or indirectly. These include the crop and cultivar; postharvest handling and storage; fertilizer applications and cultural practices; weather and climatic factors, such as temperature, rainfall, and light intensity; soil characteristics, such as pH, available nutrients, texture, organic matter content, and soil-water relationships. In order to assess how farming systems, processing, and post-harvest methods affect the nutritional quality of food crops, this paper examines many studies. The nutritional value of field crops, fruits, and vegetables is influenced by fertilizer, cultural management techniques, and specific environmental conditions. The nutritional quality of crops cultivated using organic or chemical fertilizers is examined in earlier studies. These studies have frequently produced conflicting findings about agricultural yields as well as the mineral and vitamin contents of crops. Regarding food safety and quality and their effects on human and animal health, additional elements are examined, including ripeness at harvest, postharvest handling and storage, anti-nutritive components, and residues of chemical fertilizers and pesticides. Although production and other quality characteristics may differ, research indicates that organic farming frequently increases bioactive substances like phenolics and antioxidants. Nutrient availability is also greatly impacted by processing techniques like milling and storage. In order to guarantee food security and quality, the assessment emphasizes the necessity of integrated strategies that combine ecological farming with efficient processing.