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

0551286 - BC 2022 RIV MY eng J - Journal Article
Tan, Jiunn Luh - Wong, D. L. - Ong, M. K.
Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia.
ASM Science Journal. Roč. 16, č. 921 (2021), č. článku 921. ISSN 1823-6782
Institutional support: RVO:60077344
Keywords : consumer perception on organic * food science * organic and conventional vegetables
OECD category: Entomology
Method of publishing: Open access
https://www.akademisains.gov.my/asmsj/?mdocs-file=6620

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.
Permanent Link: http://hdl.handle.net/11104/0330102