Počet záznamů: 1  

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

  1. 1.
    SYSNO ASEP0551286
    Druh ASEPJ - Článek v odborném periodiku
    Zařazení RIVJ - Článek v odborném periodiku
    Poddruh JČlánek ve SCOPUS
    NázevSensory 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 autorů3
    Číslo článku921
    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. slovaconsumer perception on organic ; food science ; organic and conventional vegetables
    Vědní obor RIVEG - Zoologie
    Obor OECDEntomology
    Způsob publikováníOpen access
    Institucionální podporaBC-A - RVO:60077344
    EID SCOPUS85123536163
    DOI10.32802/asmscj.2021.921
    AnotaceConsumers 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.
    PracovištěBiologické centrum (od r. 2006)
    KontaktDana Hypšová, eje@eje.cz, Tel.: 387 775 214
    Rok sběru2022
    Elektronická adresahttps://www.akademisains.gov.my/asmsj/?mdocs-file=6620
Počet záznamů: 1  

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