Effect of organic production and fertilizer variables on the sensory properties of pac choi (Brassica rapa var. Mei Qing Choi) and tomato (Solanum lycopersicum var. Bush Celebrity).

摘要: BACKGROUND: The increased popularity of organic production has amplified the need for research that will help in understanding how this system affects final quality vegetables. effects and conventional on sensory characteristics pac choi (often called bok choy) tomato were studied. Samples grown high tunnel field environments at Kansas State University Horticulture Research Center located Olathe, Kansas. Highly trained descriptive panelists from Sensory Analysis used previously developed flavor lexicons tomatoes leafy greens to evaluate samples. RESULTS: ANOVA a 95% confidence level was detect significant differences between treatments individual attributes. Crispness, green-grassy/leafy, piney, pungent attributes normally higher only samples. Pac tunnels showed slight amounts fertilizer. Organic generally juicier less mealy compared conventionally tomatoes. In tunnel, stronger characteristic aroma. However, all very small. CONCLUSION: It can be concluded systems do not create major vegetables evaluated. few exist are so small they may practical importance. Copyright © 2010 Society Chemical Industry