Abstract
Fresh pejibaye palm heart samples were evaluated from 1) progenies from the Benjamin Constant population of the Putumayo landrace and 2) progenies from the Yurimaguas population of the Pampa Hermosa landrace. Favorable sensory characteristics included sweetness, tenderness, crispness, and moistness. Negative sensory characteristics found in some samples were astringency and acridity. Sensory scores for astringency and acridity were significantly different (p=.05) between sections of the heart Basal sections appear to be more acrid and astringent than the apical sections. Differences in acridity also exist between plants within a progeny (p=.05). Percent total soluble solids ranged from 3.0 to 6.6, but no obvious pattern was apparent. Samples were also provided to chefs in upscale restaurants where they received favorable comments.
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