High-Throughput Screening of Sensory and Nutritional Characteristics for Cultivar Selection in Commercial Hydroponic Greenhouse Crop Production
Table 8
LS mean values1 of antioxidant scavenging capacity of hydrophilic and lipophilic phases using oxidizing agents ABTS (mg trolox equivalent (TE)/100 g DW) and DPPH (hydrophilic phase) (mg ascorbic acid equivalent (AAE)/100 g DW) of hydroponically grown (GH) and store-bought (SB) cherry tomato, beefsteak tomato, cucumber, arugula, and bibb lettuce.
Crops
Varieties
ABTS
DPPH
Hydrophilic
Lipophilic
Total
Cherry tomato
GH
Apero
0.67
0.29
0.96
11.71
GH
Apero-6
0.69
0.30
0.99
14.20
GH
Favorita
0.71
0.32
1.04
13.33
GH
Favorita-6
0.69
0.30
0.99
11.57
GH
Juanita
0.68
0.31
0.99
11.75
GH
Juanita-6
0.69
0.29
0.99
12.12
SB
Jardino
0.71
0.32
1.03
12.82
SB
Cherries
0.69
0.31
0.99
12.21
SB
Fruiterie
0.70
0.31
1.01
12.53
Mean
0.69
0.31
1.00
12.47
Beefsteak tomato
GH
Arbason
0.69
0.30
0.99
15.55
GH
Caramba
0.68
0.31
0.99
14.81
GH
Geronimo
0.69
0.27
0.96
14.82
GH
Trust
0.69
0.31
1.00
14.57
SB
Kaliroy
0.63
0.30
0.93
14.86
SB
BionatureL
0.68
0.33
1.01
15.50
SB
BionatureP
0.69
0.29
0.97
12.03
Mean
0.68
0.30
0.98
14.59
Cucumber
GH
Diva
0.47
0.30
0.77
17.22
GH
Diva-3
0.36
0.32
0.68
17.83
GH
Diva-6
0.30
0.29
0.59
17.22
SB
Cool Cukes
0.30
0.30
0.60
18.15
SB
Lebanese
0.25
0.30
0.55
17.07
SB
Mini Cucumber
0.33
0.30
0.63
17.48
Mean
0.34
0.30
0.64
17.50
Arugula
GH
Astro
0.70
0.49
1.19
15.52
GH
Astro-6
0.67
0.47
1.14
14.51
SB
ADO
0.67
0.47
1.14
9.94
SB
BW
0.72
0.43
1.14
11.46
SB
PRO
0.74
0.52
1.26
14.81
Mean
0.70
0.48
1.18
13.25
Bibb lettuce
GH
RexMT0
0.41
0.43
0.84
15.06
GH
RexMT0-6
0.39
0.28
0.68
14.70
SB
ADO
0.67
0.29
0.95
12.70
SB
IGA
0.48
0.44
0.92
15.35
Mean
0.49
0.36
0.85
14.45
LS means were compared using Scheffe’s Multiple Comparison Test. Small case superscripts within species and large case superscripts between species not sharing the same letter are significantly different (). Produce (based on availability) was fridge-stored (4°C) for 3 and/or 6 days.