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

Table 2

LS mean score values ± SE of panelist responses to different sensory traits of greenhouse-grown (‘Diva’) and store-bought (Lebanese and Mini Cucumber) cucumbers.

Cultivar	Flesh color	Firmness	Aroma	Sweetness/bitterness
Diva	7.50 ± 0.253	7.81 ± 0.260	6.77 ± 0.319	6.80 ± 0.276
Lebanese	5.99 ± 0.267	6.69 ± 0.304	6.47 ± 0.308	6.14 ± 0.304
Mini Cucumber	5.61 ± 0.257	5.54 ± 0.276	6.33 ± 0.324	5.51 ± 0.305

LS means were compared using Scheffe’s Multiple Comparison Procedure. Superscripts not sharing the same letter within each column are significantly different (). Cucumber flesh color and firmness, aroma of the fruit, and flesh taste sweetness/bitterness traits were scored on 9-point scales, where 1: dislike and 9: like for flesh color, firmness, and fresh aroma of the fruit. Sweetness/bitterness were scored on a 9-point scale, where 1: bitter, 5: not bitter or sweet, and 9: sweet.