Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60077344%3A_____%2F21%3A00551286" target="_blank" >RIV/60077344:_____/21:00551286 - isvavai.cz</a>

Alternative codes found

RIV/60076658:12310/21:43906146

Result on the web

<a href="https://www.akademisains.gov.my/asmsj/?mdocs-file=6620" target="_blank" >https://www.akademisains.gov.my/asmsj/?mdocs-file=6620</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.32802/asmscj.2021.921" target="_blank" >10.32802/asmscj.2021.921</a>

Result language

angličtina

Original language name

Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia

Original language description

Consumers perceive organic vegetables as better in taste and quality compared to conventional vegetables. Therefore, this study aims to determine the sensory difference of choy sum (Brassica chinensis L. var. parachinensis) grown with organic fertiliser and mineral fertiliser without the input of synthetic pesticides. A survey was carried out to determine Malaysian consumer sensory perception on organic and conventional leafy vegetables. The choy sum was planted in a Complete Randomised Block Design (CRBD), with input of organic fertiliser (T1, rate: 1500kg/4046m2) and mineral fertiliser (T2, rate: 63kg/4046m2) in a 7-day interval. It was harvested for sensory evaluation at maturity. Seventy-five untrained panellists were selected for the sensory test. The moisture content was analysed using oven drying method, while the sugar and colour analysis was carried out using a brix refractometer and a spectrophotometer, respectively. The survey confirmed that most consumers believe that the sensory attributes of organic vegetables are better than conventional vegetables. However, sensory evaluation shows that there is no significant difference (P > 0.05) in all sensory attributes tested except for greenness. T2 were significantly greener (P < 0.05) than T1. There were also no significant differences (P > 0.05) found between the treatments in the sugar, moisture and colour analysis.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

10616 - Entomology

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

ASM Science Journal

ISSN

1823-6782

e-ISSN

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Volume of the periodical

16

Issue of the periodical within the volume

921

Country of publishing house

MY - MALAYSIA

Number of pages

7

Pages from-to

921

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85123536163