Survey Of Organic Vegetable Production And Quality Analysis In Zhejiang Province

Zhejiang province is one of main organic vegetable producing area in our country, however,the organic vegetable production situation of Zhejiang province has not been systematically investigated and the effect of organic production on vegetable quality and safety has less studied.Using the literature searching method and field investigation method, the types, area, yield and regional distribution of organic vegetable production in Zhejiang province were investigated and the influence factors of organic vegetable production were analyzed. The techniques such as high performance liquid chromatography (HPLC) and texture analysis were used to study the effects of organic cultivation on texture, nutrition composition, content of secondary metabolites and pesticide residues in different vegetables and main chemical properties of soil. The main results were as follows:Many different species of vegetables have been at present used for organic production in Zhejiang province. Nearly one hundred species and varieties of vegetables have been used, such as Chinese cabbage, pakchoi, cucumber, cauliflower, tomato as common vegetables, and bamboo shoot, water bamboo, and Chinese lettuce as special vegetables in southern China. The block advantage of organic vegetable industry initially appeared with bamboo shoots, mushrooms,legume vegetables, solanaceous fruit vegetables and Cucurbita vegetables and potato as the main species of the growing pattern. In terms of production, at present planting area and output of organic vegetables in Zhejiang province were stable on the whole. There were no significant correlations between organic production and ecological environmental quality index, urban dwellers’ controllable income, or Per Capita GDP. This may be due to the dominant effects of policy on organic certification.The organic cultivation improved the vegetable safety, and affected nutrient contents differently. Pesticide residues such as dimethomorph, cyhalothrin, thiamethoxam, chlorfluazuron,procymidone and acetamiprid were not detected in chili pepper, asparagus bean and pakchoi under organic production, however, some of them were detected under conventional vegetable production and the contents were lower than the maximum residual limits according to GB2763-2014 regulation. Besides, organic cultivation decreased the nitrate content in chili pepper,asparagus bean and pakchoi. Compared with conventional vegetable production, organic cultivation raised the hardness, gumminess, chewiness and adhesiveness in chili pepper, as well as springiness and chewiness in asparagus bean, which improved the texture of these two vegetables by organic cultivation. Organic cultivation significantly increased the Vc content of chili pepper,asparagus bean and pakchoi, while reduced the indole glucosinolates content in pakchoi, and did not affect the contents of aliphatic and aromatic glucosinolates. Under conventional cultivation soil acidification was serious and soil available contents of P, K were considerably decreased.Organic cultivation significantly reduced the soil acidification, increased the contents of soil organic matter and alkali-hydrolysable nitrogen, and reduced the loss of available P and available K.