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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12310%2F21%3A43906146" target="_blank" >RIV/60076658:12310/21:43906146 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60077344:_____/21:00551286

Výsledek na webu

<a href="https://www.akademisains.gov.my/asmsj/article/sensory-evaluation-of-choy-sum-brassica-chinensis-l-var-parachinensis-grown-with-mineral-and-organic-fertiliser-in-kampar-perak-malaysia/" target="_blank" >https://www.akademisains.gov.my/asmsj/article/sensory-evaluation-of-choy-sum-brassica-chinensis-l-var-parachinensis-grown-with-mineral-and-organic-fertiliser-in-kampar-perak-malaysia/</a>

DOI - Digital Object Identifier

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

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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 &gt; 0.05) in all sensory attributes tested except for greenness. T2 were significantly greener (P &lt; 0.05) than T1. There were also no significant differences (P &gt; 0.05) found between the treatments in the sugar, moisture and colour analysis. © 2021. All Rights Reserved.

Název v anglickém jazyce

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

Popis výsledku anglicky

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 &gt; 0.05) in all sensory attributes tested except for greenness. T2 were significantly greener (P &lt; 0.05) than T1. There were also no significant differences (P &gt; 0.05) found between the treatments in the sugar, moisture and colour analysis. © 2021. All Rights Reserved.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

10618 - Ecology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

ASM Science Journal

ISSN

1823-6782

e-ISSN

2682-8901

Svazek periodika

16

Číslo periodika v rámci svazku

2021

Stát vydavatele periodika

MY - Malajsie

Počet stran výsledku

7

Strana od-do

1-7

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85123536163