Abstract
Previous research on leaf lettuce has shown that altering the N:S ratio has an effect on plant color and N and S content. It appears that nitrogen rates can be decreased if known rates of sulfur are applied. The next step was to determine what effect altering the N:S ratio in lettuce had on consumer acceptance of the product. `Grand Rapids' lettuce was grown hydroponically at six rates of S (0, 7.5, 15, 30, 60, 120 ppm) and four rates of N (30, 60, 120, 240 ppm). Sensory evaluation was performed on 20 of 24 treatments. The sensory panel was composed of 12 panelists who used the nonstructured hedonic scale to evaluate each lettuce treatment on appearance, color, texture, flavor, bitter flavor, and overall acceptability. Results from the sensory evaluation indicate that differences in color, appearance, and bitter flavor were detected between treatments by the panel. Lettuce plants that received higher amounts of N in relation to S were considered less bitter in flavor and, over all, more acceptable than plants which received higher amounts of S in relation to N. These results indicate that altering the N:S ratio will affect consumer acceptance of leaf lettuce.
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Claims 3
Claim · model-written summary
Sensory panels detected treatment differences in color, appearance and bitter flavor.
- Taxon
- lettuce
Lactuca sativat0 - Outcome
- color, appearance, and bitter flavore0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“differences in color, appearance, and bitter flavor were detected between treatments by the panel.”
t0“lettuce”
Claim · model-written summary
Higher N relative to S made lettuce taste less bitter than higher S relative to N.
- Taxon
- LettuceLactuca sativae0
- Treatment
- higher amounts of N in relation to Se0
- Outcome
- bitter in flavore0
- Direction
- less bittere0
- Comparator
- higher amounts of S in relation to Ne0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lettuce plants that received higher amounts of N in relation to S were considered less bitter in flavor and, over all, more acceptable than plants which received higher amounts of S in relation to N.”
Claim · model-written summary
Higher N relative to S increased overall acceptability compared with higher S relative to N.
- Taxon
- LettuceLactuca sativae0
- Treatment
- higher amounts of N in relation to Se0
- Outcome
- more acceptablee0
- Direction
- more acceptablee0
- Comparator
- higher amounts of S in relation to Ne0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lettuce plants that received higher amounts of N in relation to S were considered less bitter in flavor and, over all, more acceptable than plants which received higher amounts of S in relation to N.”