High-Throughput Screening of Sensory and Nutritional Characteristics for Cultivar Selection in Commercial Hydroponic Greenhouse Crop Production

Table 1

LS mean score values ± SE of panelist responses to different sensory traits and general acceptability of greenhouse-grown (‘Apero,’ ‘Favorita,’ and ‘Juanita’) and store-bought (Fruterie and Jardino) cherry tomato and greenhouse-grown (‘Arbason,’ ‘Caramba,’ ‘Geronimo,’ and ‘Trust’) and store-bought (CHS, del Campo, and Plain Jane) beefsteak tomato.

Cultivar	Ripeness	Sweetness/saltiness	Juiciness	Mouth feeling	General acceptability
Cherry tomato
Apero	8.36 ± 0.183	8.08 ± 0.197	8.27 ± 0.185	8.02 ± 0.209	8.22 ± 0.204
Favorita	8.15 ± 0.183	7.50 ± 0.192	7.81 ± 0.185	7.35 ± 0.209	7.83 ± 0.204
Juanita	8.11 ± 0.183	6.94 ± 0.193	6.64 ± 0.196	6.96 ± 0.222	6.94 ± 0.215
Fruterie	7.99 ± 0.183	7.49 ± 0.198	8.31 ± 0.185	7.12 ± 0.225	7.42 ± 0.220
Jardino	6.81 ± 0.197	5.80 ± 0.192	6.07 ± 0.218	5.59 ± 0.226	5.82 ± 0.215
Beefsteak tomato
Arbason	8.27 ± 0.287	5.37 ± 0.292	6.27 ± 0.280	5.82 ± 0.297	5.96 ± 0.303
Caramba	6.72 ± 0.287	5.72 ± 0.292	6.87 ± 0.280	6.07 ± 0.297	6.26 ± 0.303
Geronimo	7.77 ± 0.287	5.77 ± 0.292	6.32 ± 0.280	6.12 ± 0.297	6.41 ± 0.303
Trust	7.77 ± 0.287	5.82 ± 0.292	7.07 ± 0.280	6.62 ± 0.297	6.66 ± 0.303
CHS	7.92 ± 0.287	6.57 ± 0.292	7.37 ± 0.280	6.42 ± 0.297	6.71 ± 0.303
del Campo	6.17 ± 0.287	6.02 ± 0.292	6.47 ± 0.280	6.22 ± 0.297	6.01 ± 0.303
Plain Jane	4.97 ± 0.287	5.17 ± 0.292	5.32 ± 0.280	5.32 ± 0.297	4.91 ± 0.303

LS means were compared using Scheffe’s Multiple Comparison Procedure. Superscripts not sharing the same letter within each column are significantly different (). Tomato ripeness was scored on 9-point hedonic scales, where 9: ripe, 5: neutral, 1: unripe. Sweetness/saltiness responses were scored as 1: salty, 5: not salty or sweet, and 9: sweet. Juiciness was scored on a 9-point scale, where 1: dislike, 5: neutral, and 9: like. General acceptability also was given scores from 1 to 9, where 1: dislike and 9: like.