G.J.B.A.H.S.,Vol.4(1):226-230 (January-March, 2015) ISSN: 2319 – 5584 226 QUALITY EVALUATION OF ORGANIC BRINJAL Agey Pappachan T, Dr. Suma Divakar*, Mary Ukkuru P, Geetha Kumari V.L & Nandini. PV Department of Home Science, College of Agriculture, Vellayani,Thiruvananthapuram, Kerala. *Corresponding Author Abstract This experiment was carried out with the objective to study and compare the quality characteristics of organic and conventionally cultivated brinjal . ‘Haritha ’ variety of brinjal was selected for the study. Parameters like, physical characteristics, chemical and nutrient composition, anti nutrient profile, shelf life, sensory qualities and pesticide residues were studied. Length and breadth of conventionally cultivated brinjal were significantly greater than organic brinjal. Sensory quality analysis revealed significantly higher values for conventionally cultivated brinjal,They also revealed pesticide residue.However nutrient composition were found to be on par. Key words:- Organic, pesticide residue, sensory qualities, shelf life, nutrient profile, conventional cultivation. Introduction Magkos et al (2006) reported the widespread belief that organic food is significantly safer for consumption than food grown conventionally. This was based mainly on anecdotal evidence and testimonials rather than scientific proof which fuelled increased demand for organic food despite higher prices. Brinjal is a popular and favorite crop grown through out the year in south India. It is highly productive and finds its place as poor man’s crop. It plays an important role in nutritious. Systematic studies on quality analysis of organically and conventionally produced common vegetables is lacking in the state of Kerala. Hence a study was taken up to compare the quality of brinjal cultivated organically as well as conventionally. The objectives of the study are to 1. Compare the physical characteristic of brinjal cultivated using conventional and organic methods 2. Compare their sensory qualities 3. Compare their shelf life 4. Compare their chemical and nutritional qualities 5. Assess their anti-nutritional factors 6. Determine the pesticide residues present in them Materials and Methods The experiment entitled ‘Quality evaluation of organic brinjal’ was conducted to study and compare the quality characteristics of brinjal cultivated using organic and conventional methods. The methodology is discussed under the following heads a. Selection of locale b. Selection of vegetables c. Selection of treatments d. Selection of quality parameters e. Statistical analysis a. Selection of locale Organic samples for the experiment were collected from the organic bazaar being operated by an NGO, functioning in Thiruvananthapuram city. This is the only organic market prevalent in the whole district. This market is issuing PGS certification (Participating Guarantee Certificate) to farmers who are totally conforming to the organic practices presented by the NGO. The conventional samples were collected from the local farmers of Kalliyoor Panchayath, nearby the college premises. b. Selection of vegetables For better comparison, brinjal of the same variety namely ‘ Haritha’ was selected. Analysis of vegetables was done on the second day after the harvest. Design adapted was CRD with five replications. c. Selection of treatments Three types of farming practices were identified as the treatment for the study. T1 – Organic brinjal – PGS certified – the cultivation area meeting all the requirements prescribed by the NGO. T2 – Organic input vegetables – (PGS certified – the cultivation area meeting all the requirements presented by the NGO, but the surrounding area not following similar practices. T1 and T2 treatments emphasized the use of organic manures green manures and organic pest management practices. There was no use of growth regulators and chemical fertilizers