The contents of inorganic and functional components in the organically agricultural vegetables were compared with the vegetables grown in conventional condition, and researched whether they have the difference. Vegetables has used in the experiment were perilla leaves at chapter 1, fruit vegetables (cheongyang pepper, tomato, strawberry, cucumber) at chapter 2, chili pepper at chapter 3. Perilla leaves were purchased or harvested from each three organic farm houses and conventional farm houses in abroad of miryang city. The analyzed components included total phenol, total flavonoid, vitamin C, vitamin E, β-carotene, GABA, caffeic acid, rosmarinic acid, total N, Zn, Fe, Ca, Mg, Na, K, and P. Organically grown perilla leaves had vitamin E 49% greater than the conventional perilla leaves, and 21% for TN, 29% for Ca, and 73% for Mg, while conventionally grown perilla leaves contained K 16% higher than organic ones.
Fruit vegetables were purchased from organic market and department store and internet. The analyzed components included total phenol, total flavonoid, vitamin C, vitamin E, β-carotene, and capsaicin in cheongyang pepper, lycopene in tomato, anthocyanin in strawberry were analyzed as their particular components. inorganic components were analyzed same with chapter 1. Total phenol contents of cheongyang pepper, tomato were 12%, 24%, higher respectively at organic vegetables than conventional, but strawberry was 10% higher at conventional. Total flavonoid contents of Cheongyang pepper and tomato were 10%, 23% higher respectively at organic vegetables than conventional, but strawberry was 2 times higher at conventional. Vitamin C was about 5% higher in organic at all fruit vegetables. The content of vitamin E was 6%, 8% higher in organic Cheongyang pepper, organic strawberry, and conventional tomato was 12% higher than organic. β-carotene showed 13%, 18% high contents in organic cheongyang pepper, tomato and conventional strawberry was 29% higher than organic. Capsaicin of cheongyang red pepper, lycopene of tomato and anthocyanin of strawberry were 5%, 2%, 16% respectively higher contents in conventional. Total N contents were 6% higher at organic cheongyang pepper, Mg contents were 12% higher in conventional cheongyang pepper. Total N, Zn, P in conventional tomato were 22, 22%, 28% respectively higher, Zn, Ca, P in conventional strawberry were 16%, 20%, 29% higher than organic.
Chili peppers were grown with organic farm location gyeongsang national university and treated organic materials (fertilizer from plant, fertilizer from animal, microbial agent and plant extract) and conventional group was included as a control. The analyzed components included total phenol, total flavonoid, vitamin C, vitamin E, β-carotene, capsaicin and inorganic components were analyzed same with chapter 1. Total phenol and total flavonoid contents were higher in organic material treated group. Vitamin C, Vitamin E, β-carotene contents were higher in Org. 3. Capsaicin contents were higher at Org. 9. Total N contents in Org. 6, Org. 9 were higher than other groups, K was higher in Org. 2 and Org. 3. Ca and Mg contents in Org. 3 were higher than others, P was higher at Org. 4, 5, 6.