Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia
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 sy...
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| Format: | Article |
| Language: | English |
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Academy of Sciences Malaysia
2021-12-01
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| Series: | ASM Science Journal |
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| Online Access: | https://doi.org/10.32802/asmscj.2021.921 |
| _version_ | 1797900798908170240 |
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| author | Jiunn Luh Tan Ding Lin Wong Mei Kying Ong |
| author_facet | Jiunn Luh Tan Ding Lin Wong Mei Kying Ong |
| author_sort | Jiunn Luh Tan |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:50:41Z |
| format | Article |
| id | doaj.art-d8787a7fcec34f568bd464ca3aad3ef7 |
| institution | Directory Open Access Journal |
| issn | 1823-6782 |
| language | English |
| last_indexed | 2024-04-10T08:50:41Z |
| publishDate | 2021-12-01 |
| publisher | Academy of Sciences Malaysia |
| record_format | Article |
| series | ASM Science Journal |
| spelling | doaj.art-d8787a7fcec34f568bd464ca3aad3ef72023-02-22T04:16:34ZengAcademy of Sciences MalaysiaASM Science Journal1823-67822021-12-01161710.32802/asmscj.2021.921921Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, MalaysiaJiunn Luh Tan0Ding Lin Wong1Mei Kying Ong2Universiti Tunku Abdul RahmanUniversiti Tunku Abdul RahmanUniversiti Tunku Abdul RahmanConsumers 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.https://doi.org/10.32802/asmscj.2021.921consumer perception on organicfood scienceorganic and conventional vegetablessensory evaluation of leafy vegetable |
| spellingShingle | Jiunn Luh Tan Ding Lin Wong Mei Kying Ong Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia ASM Science Journal consumer perception on organic food science organic and conventional vegetables sensory evaluation of leafy vegetable |
| title | Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia |
| title_full | Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia |
| title_fullStr | Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia |
| title_full_unstemmed | Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia |
| title_short | Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia |
| title_sort | sensory evaluation of choy sum brassica chinensis l var parachinensis grown with mineral and organic fertiliser in kampar perak malaysia |
| topic | consumer perception on organic food science organic and conventional vegetables sensory evaluation of leafy vegetable |
| url | https://doi.org/10.32802/asmscj.2021.921 |
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