Factors affecting the nutritional quality of crops

Abstract Several factors can directly or indirectly affect the nutritional quality of crops. Among these are soil factors, such as pH, available nutrients, texture, organic matter content and soil-water relationships; weather and climatic factors, including temperature, rainfall and light intensity; the crop and cultivar; postharvest handling and storage; and fertilizer applications and cultural practices. This paper deals primarily with fertilizer and cultural management practices, and on certain environmental factors that affect the nutritional quality of field crops and of fruits and vegetables. Earlier research that has investigated the nutritional status of crops grown with either chemical fertilizers or organic fertilizers is discussed. These studies often have given contradictory results on crop yields and on crops' mineral and vitamin contents. Other factors, such as maturity at harvest, postharvest handling and storage, anti-nutritive components, and residues of chemical fertilizers and pesticides are reviewed with respect to food safety and quality, and their implications for human and animal health. Future research needs are identified so that comparable results and valid comparisons can be obtained to identify the best management practices to ensure that food is safe and nutritious for the consumer.