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Book of Abstracts

11th IFOAM
Scientific Conference
11-15 August 1996
Copenhagen, Denmark

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The P-value as a holistic quality-parameter for food experiments S23

Walz, Veronika

Institute for Horticulture and Fruit Growing, University of Agricultural Sciences, A-1190 Vienna, Austria

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A method is being sought that will give a simple numerical assessment of food quality. The P-value appears to be a possible method, incorporating the electrochemical values pH, redox potential and electrical conductivity in a single number. The method has its origins in the 1950s in the bioelectronic theories of the French hydrologist Louis Claude Vincent and the Hungarian physicist Janos Kemeny. Present electrochemical food measurement research started in the 1970s and was taken up and intensified by the German scientist Manfred Hoffmann (TU München). Tests were conducted using carrots (Daucus carota ssp. sativus) grown under ecological and conventional conditions at two different sites in France (see also MinnaarC. and Kienzl-Plochberger K.). It was shown that the P-value could be used to distinguish between carrots grown using different methods and to distinguish between carrots stored for different periods of time. Furthermore it could be confirmed that the lower the P-value the higher the quality of the carrot. Though some questions remain, the P-value method appears to offer itself as an easy to manage, inexpensive, multi-purpose technique to assess food quality. It is suggested that it could form part of a standardized food quality procedure.

Hoffmann, M., (1991): Elektro-chemische Merkmale zur Differenzierung von Lebensmitteln. In: Meier-Ploeger, A., Vogtmann, H., (eds.):Lebensmittelqualität - ganzheitliche Methoden und Konzepte. 2nd ed., C.F.Müller, Karlsruhe, p. 67-86

Kaiser, Barbara, (1991): Elektrochemische Produktdifferenzierung am Beispiel Karotte. Diploma Thesis, Technical College, Weihenstephan.

Velimirov, A., Plochberger, K., Schott, W., Walz, V., (1995): Neue Untersuchungen zur Qualität unterschiedlich angebauter Äpfel. (Nicht alles, was golden ist, ist auch delicious!). In: Forschungsinstitut f. Biologischen Landbau, Oberwil, Schweiz (ed.) das bioskop, No. 6, p. 4-8