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

Table 12

Drop-list. Nonsignificant variables (sensory and phytonutrient) that were excluded after the first statistical selection step because these variables do not differentiate among tested varieties of each select crop.

Crop	Variables (ANOVA P value)
Cherry tomato	Sensory: ripeness (0.4340), sweetness (0.1785), and mouth feeling (0.1652).; Phytonutrient: chromium (0.4172), total phenolics (0.4853), antioxidant scavenging activity using ABTS (hydrophilic) (TEACH 0.4706), lipophilic (TEACL 0.2781), total (TEACT 0.4095), DPPH scavenging assay (0.5468), total carotenoids (lipophilic extract) (0.5467), ascorbic acid (0.0651), and total dietary fiber (0.1593) and lutein (0.0712).
Beefsteak tomato	Sensory: sweetness (0.5524), juiciness (0.2993), mouth feeling (0.4957), fruit ripeness (0.0641), and general acceptability (0.5228).; Phytonutrient: total antioxidant capacity using ABTS (hydrophilic) (TEACH (0.7314)), lipophilic (TEACL (0.0782)), total (TEACT (0.7914)), DPPH scavenging assay (0.9069), total carotenoids (lipophilic extract) (0.9069), and total dietary fiber (0.1219).
Cucumber	Sensory: Flesh aroma (0.2351).; Phytonutrient: calcium (0.4110), iron (0.3572), magnesium (0.1290), chromium (0.2893), ABTS antioxidant assay (lipophilic) (TEACL 0.9522), DPPH scavenging assay (0.9488), total carotenoids (lipophilic extract) (0.9489), dry matter (0.1990), malic acid (0.2847), and total dietary fiber (0.1446).
Arugula	Sensory: overall quality (0.1453).; Phytonutrient: calcium (0.1130), magnesium (0.2069), selenium (0.6852), total antioxidant capacity (ABTS) (hydrophilic) (TEACH (0.4296)), lipophilic (TEACL (0.0938)), total (TEACT (0.2823)), and total Dietary Fiber (0.1790).
Bibb lettuce	Sensory: sogginess and freshness (0.2596), odor (0.6512), and overall quality (0.1781).; Phytonutrient: calcium (0.4926), potassium (0.8910), phosphorous (0.0850), antioxidant capacity using ABTS (Total) (TEACT (0.5871)), DPPH scavenging assay (0.0684), total carotenoids (lipophilic extract) (0.0684), ascorbic acid (0.4451), and total dietary fiber (0.5905).