Summary
Abstract BACKGROUND: Given the contradictory information available concerning the potential beneficial effects of organic production on food quality, there is a need for studies that determine the real effect of cropping systems on fruit quality. A two‐year farm study was therefore conducted to assess differences in the mineral composition and sensory quality of pepper (Capsicum annuum L. cv. Quito) fruits cultivated in organic (O), low‐input (LI) and soilless (SL) systems. Twenty‐four greenhouses were selected following strict criteria in order to reduce the influence of environmental conditions and accurately and realistically reflect commercial production systems. RESULTS: The soil (O and LI) systems provided higher Ca and Mg concentrations than the SL system. In addition, fruit colour
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