Open AccessThe Sensory Evaluation of Choy Sum (Brassica chinensis L. var. parachinensis) Grown with Mineral and Organic Fertiliser in Kampar, Perak, Malaysia
Author(s) -
Jiunn Luh Tan,
Ding Lin Wong,
Mei Kying Ong
Publication year - 2021
Publication title -
asm science journal
Language(s) - English
Resource type - Journals
eISSN - 2682-8901
pISSN - 1823-6782
DOI - 10.32802/asmscj.2021.921
Subject(s) - mathematics , sugar , brassica , sensory analysis , chemistry , toxicology , food science , agronomy , biology , statistics
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) found between the treatments in the sugar, moisture and colour analysis.