Abstract
ABSTRACT Curly and smooth kale hybrids grown in both field (conventional) and hydroponic systems were sensory-analyzed using the descriptive and affective sensory technique. The treatments comprised hydroponic-cultivated Darkibor (A), Darkibor cultivated in field (B), HS2O (C), Arielli (D) and Kobe (E), these last three cultivated under conventional system (field-cultivated). The panelists indicated the significant attributes that described the differences in kale sensory profiles. Darkibor (A) and Arielli (D) kale leaves had the lightest green color. Regarding their format, the kales were classified into smooth and curly. Both the Darkibor grown in field (B) and Arielli (D) had the most intense bitter taste. Darkibor (A) showed the highest intensity for sweet taste, followed by Arielli (D). The field-cultivated Darkibor (B) ranked the highest crispness and mouthfeel (sensation produced by a particular food in the mouth). The color and texture of the kale leaves affected purchase intention by the consumer, and the color showed a difference among the kales, with Darkibor kale (A) receiving the lowest score. Darkibor (A) obtained lower buying-likelihood scores, reinforcing that color affects consumers’ purchase intention.
Highlights
Analise sensorial descritiva e aceitação de folhas de couve lisa e crespa Folhas de couve lisa e crespa cultivadas em sistema convencional e hidropônico foram analisadas sensorialmente utilizando a técnica sensorial descritiva e afetiva
Kale (Brassica oleracea var. acephala) were evaluated in the study: Darkibor cultivated in a hydroponic system (A); field-cultivated Darkibor (B); and three kale hybrids, HS2O (C), Kobe (D), and Arielli (E), all grown in field (Figure 1)
The kale plants cultivated in the hydroponic system were harvested 30 days after transplantation, and those cultivated in the conventional system were harvested 60 days after transplantation
Summary
Analise sensorial descritiva e aceitação de folhas de couve lisa e crespa Folhas de couve lisa e crespa cultivadas em sistema convencional e hidropônico foram analisadas sensorialmente utilizando a técnica sensorial descritiva e afetiva. The sensory analysis was used to assess the possible differences and likelihood of smooth and curly kale acceptance in the field and hydroponic systems. Acephala) were evaluated in the study: Darkibor cultivated in a hydroponic system (A); field-cultivated Darkibor (B); and three kale hybrids, HS2O (C), Kobe (D), and Arielli (E), all grown in field (conventional) (Figure 1).
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