FRUITS AND VEGETABLES IN HUNGARY: FROM CULTIVATION TO NUTRITION

 

DOWNLOAD DOI: 10.62897/COS2025.3-1.133

Judit Molnára, Zoltán Vargab, Tamás Szakálc, Ottília Vámosd, Dávid Vasas*
Department of Soil, Water and Natural Sciences, Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University in Mosonmagyaróvár, Vár Square 2. H-9200 Mosonmagyaróvár, Hungary
vasas.david@sze.hu

Abstract: The consumption of fruits and vegetables is a key component of a healthy diet worldwide. In Hungary, the past and present of horticultural education, as well as the cultivation of vegetables and fruits, are of notable importance. Researchers and educators have played a significant role in advancing these areas. Numerous scientific disciplines contribute to the understanding of the role and value of fruits and vegetables. Therefore, it is essential to prepare a comprehensive review that highlights Hungarian vegetable and fruit cultivation, as well as related collections. Given the current phase of climate change - and more broadly, complex environmental transformations - it is increasingly necessary to integrate knowledge on the ecological requirements and nutritional value of horticultural crops with environmental trends and future projections. This approach is essential for improving the resilience and adaptability of the sector. An extensive literature review was conducted using Google Scholar, Medline, and PubMed databases, covering the fields of agriculture, engineering, food science, and nutritional sciences. Relevant scientific books were also examined. Based on this research, we selected the most pertinent sources to inform our review. Our publication focuses on the key characteristics of commonly cultivated vegetables in Hungary- including cultivation practices, environmental requirements, nutritional content, and culinary relevance. The vegetables covered include tomato, pepper, long pepper, potato, cucumber, zucchini, watermelon, green pea, green bean, onion, garlic, carrot, celery, radish, beetroot, horseradish, head lettuce, cabbage, cauliflower, and sweet corn. Fruits such as apple, pear, peach, apricot, plum, walnut, cherry, and sour cherry are also analyzed based on similar aspects. Fruits and vegetables, along with their beneficial components, play a crucial role in disease prevention and maintaining good health. We hope that our manuscript contributes to a deeper understanding of Hungarian fruit and vegetable production, offering readers valuable and engaging insights into Hungarian gastronomy.

 

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