This study provides a detailed comparative analysis of the nutritional and chemical composition of chili fruits (Capsicum spp.) grown under organic, conventional, and control farming practices in Jaipur District, Rajasthan, during the Kharif and Rabi seasons of 2020. The research aims to evaluate how different cultivation methods affect the macro and micronutrient content, as well as the levels of vitamins and bioactive compounds, in chili fruits. A wide range of parameters were assessed, including moisture, ash, fat, protein, carbohydrates, crude fiber, total soluble solids, phosphorus, zinc, potassium, sodium, magnesium, calcium, iron, thiamine, riboflavin, niacin, vitamin C, carotene, and bioactive compounds such as capsaicin and dihydrocapsaicin. The findings reveal that organic farming produced chili fruits with higher protein (15.50 g/100g), fat (8.20 g/100g), and crude fiber (2.90 g/100g) compared to conventional and control farming practices. Organic fruits also demonstrated superior concentrations of key minerals, such as potassium (125 mg/100g), sodium (75 mg/100g), and magnesium (20 mg/100g), which are vital for human health. Additionally, organically grown chilies were richer in vitamin C (66.00 mg/100g) and carotene (0.35 mcg), essential for their antioxidant properties, and bioactive compounds like capsaicin plus dihydrocapsaicin (2.6 mg/100g), known for their therapeutic effects including anti-inflammatory and pain-relief benefits. These results indicate that organic farming not only enhances the nutrient density of chili fruits but also boosts their health-promoting properties. This study highlights the potential of organic chili cultivation to improve dietary intake, particularly in regions facing nutritional deficiencies, and underscores the benefits of organic farming practices over conventional methods in promoting sustainable agriculture.
Year
2024
Volume
Vol 2
Serial
11