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

Table 4

LS mean score values¹ ± SE of panelist responses to different sensory traits of greenhouse-grown (‘RexMT0’) and store-bought (ADO and IGA) bibb lettuce.

Cultivar	Overall quality	Color	Sogginess/freshness	Off-odor
RexMT0	6.75 ± 0.237	7.19 ± 0.212	3.23 ± 0.348	1.59 ± 0.163
ADO	6.51 ± 0.235	5.86 ± 0.226	4.32 ± 0.325	1.67 ± 0.170
IGA	7.23 ± 0.212	7.11 ± 0.198	3.67 ± 0.311	1.38 ± 0.159

LS means were compared using Scheffe’s Multiple Comparison Procedure. Superscripts not sharing the same letter within each column are significantly different (). Bibb lettuce was evaluated for color, sogginess/freshness, off-odor, and overall quality. Sensory evaluation of lettuce was done using the same hedonic 9-point scales where 1 was the lowest and 9 was the strongest taste and liking.