Počet záznamů: 1
Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia
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SYSNO ASEP 0551286 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve SCOPUS Název Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia Tvůrce(i) Tan, Jiunn Luh (BC-A) ORCID
Wong, D. L. (MY)
Ong, M. K. (MY)Celkový počet autorů 3 Číslo článku 921 Zdroj.dok. ASM Science Journal. - : Academy of Sciences Malaysia - ISSN 1823-6782
Roč. 16, č. 921 (2021)Poč.str. 7 s. Jazyk dok. eng - angličtina Země vyd. MY - Malajsie Klíč. slova consumer perception on organic ; food science ; organic and conventional vegetables Vědní obor RIV EG - Zoologie Obor OECD Entomology Způsob publikování Open access Institucionální podpora BC-A - RVO:60077344 EID SCOPUS 85123536163 DOI 10.32802/asmscj.2021.921 Anotace 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. Pracoviště Biologické centrum (od r. 2006) Kontakt Dana Hypšová, eje@eje.cz, Tel.: 387 775 214 Rok sběru 2022 Elektronická adresa https://www.akademisains.gov.my/asmsj/?mdocs-file=6620
Počet záznamů: 1