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

Table 3

LS mean score values¹ ± SE of panelist responses to different sensory traits of greenhouse-grown (‘Astro’) and store-bought (ADO, BW, and PRO) arugula.

Cultivar	Overall quality	Intensity of bitterness	Green/grassy	Astringency
Astro	6.07 ± 0.262	6.40 ± 0.378	7.47 ± 0.225	6.40 ± 0.309
ADO	6.92 ± 0.255	4.27 ± 0.370	7.42 ± 0.229	4.35 ± 0.308
BW	6.91 ± 0.258	4.09 ± 0.402	6.74 ± 0.212	3.61 ± 0.315
PRO	6.62 ± 0.274	5.10 ± 0.369	6.63 ± 0.231	4.07 ± 0.288

LS means were compared using Scheffe’s Multiple Comparison Procedure. Superscripts not sharing the same letter within each column are significantly different (). Arugula sensory characteristics including green/grassy, intensity of bitterness, astringency, and overall liking, were rated on 9-point hedonic scales, where 1 was the lowest and 9 was the strongest taste and liking.