High-Throughput Screening of Sensory and Nutritional Characteristics for Cultivar Selection in Commercial Hydroponic Greenhouse Crop Production
Table 9
LS mean values1 of total phenolics (mg/100 g DW gallic acid (GAE) equivalent), total carotenoids (mg/100 g DW β-carotene), and total anthocyanins (mg/100 g DW cyanidin-3-glucoside) of hydroponically grown (GH) and store-bought (SB) cherry tomato, beefsteak tomato, cucumber, arugula, and bibb lettuce.
Crops
Varieties
Total phenolics
Total anthocyanins
Total carotenoids
Hexane
Ethanol
Cherry tomato
GH
Apero
10.60
4.91
1170.88
8.17
GH
Apero-6
11.00
16.04
1420.39
8.92
GH
Favorita
11.06
18.42
1332.90
9.72
GH
Favorita-6
12.11
12.24
1157.47
7.44
GH
Juanita
10.43
10.37
1175.16
8.51
GH
Juanita-6
13.60
3.81
1212.27
8.71
SB
Jardino
11.10
10.96
1282.42
14.82
SB
Cherries
8.59
6.43
1221.45
14.87
SB
Fruiterie
9.91
10.52
1252.70
11.27
Mean
10.99
10.41
1247.30
10.27
Beefsteak tomato
GH
Arbason
8.31
4.93
1554.79
11.83
GH
Caramba
7.23
11.47
1480.51
14.35
GH
Geronimo
8.26
11.03
1481.94
11.73
GH
Trust
9.29
10.48
1457.40
12.51
SB
Kaliroy
9.55
4.97
1486.47
8.73
SB
BionatureL
8.90
3.29
1549.62
9.11
SB
BionatureP
9.26
2.17
1203.18
8.49
Mean
8.68
6.91
1459.13
10.96
Cucumber
GH
Diva
9.65
3.90
1721.66
3.84
GH
Diva-3
8.72
11.13
1782.82
3.46
GH
Diva-6
9.87
2.22
1722.46
4.73
SB
Cool Cukes
6.69
9.95
1815.45
7.90
SB
Lebanese
6.99
16.66
1707.20
6.95
SB
Mini Cucumber
6.38
7.24
1748.34
6.05
Mean
8.05
8.52
1749.66
5.49
Arugula
GH
Astro
12.33
59.56
1552.25
1.23
GH
Astro-6
11.01
31.63
1450.70
1.48
SB
ADO
13.06
38.26
994.12
0.97
SB
BW
15.92
27.40
1145.93
1.99
SB
PRO
15.68
40.84
1480.76
3.16
Mean
13.60
39.54
1324.75
1.77
Bibb lettuce
GH
RexMT0
6.59
2.72
1505.92
2.82
GH
RexMT0-6
7.06
1.60
1469.75
5.80
SB
ADO
7.78
0.69
1270.19
13.79
SB
IGA
7.47
1.63
1534.99
5.28
Mean
7.22
1.66
1445.21
6.92
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.
