White cabbage
Posted: 28 Mar 2023, 18:29
SOME INTERNAL QUALITY PROPERTIES OF WHITE CABBAGE FROM DIFFERENT FARMING SYSTEMS
M. Bavec, M. Turinek, S. Grobelnik Mlakar, N. Mikola , F. Bavec
Abstract
As the importance of information about food quality dependent on agriculture production methods has increased among many consumers, some internal quality parameters of white cabbage were investigated on samples from a field experiment carried out in the northeast of Slovenia. In 2008, sensory properties, mineral composition, and content of vitamin C were investigated in the samples from the control treatment and from conventional, integrated, organic, and bio-dynamic farming systems. Farming system significantly influenced the content of iron, zinc, phosphorous, potassium, manganese, and ash in fresh and dry samples, magnesium only in fresh and sodium only in dry samples. The content of ascorbic acid was higher in samples from control and biodynamic treatments compared to other three treatments. Untrained evaluators scored their preference for four characteristics (colour, odour, taste, and overall acceptability) using a nine-point hedonic scale. Statistically significant differences were shown for all characteristics. According to the overall acceptability, samples were ranked control = integrated = organic > conventional = biodynamic.
M. Bavec, M. Turinek, S. Grobelnik Mlakar, N. Mikola , F. Bavec
Abstract
As the importance of information about food quality dependent on agriculture production methods has increased among many consumers, some internal quality parameters of white cabbage were investigated on samples from a field experiment carried out in the northeast of Slovenia. In 2008, sensory properties, mineral composition, and content of vitamin C were investigated in the samples from the control treatment and from conventional, integrated, organic, and bio-dynamic farming systems. Farming system significantly influenced the content of iron, zinc, phosphorous, potassium, manganese, and ash in fresh and dry samples, magnesium only in fresh and sodium only in dry samples. The content of ascorbic acid was higher in samples from control and biodynamic treatments compared to other three treatments. Untrained evaluators scored their preference for four characteristics (colour, odour, taste, and overall acceptability) using a nine-point hedonic scale. Statistically significant differences were shown for all characteristics. According to the overall acceptability, samples were ranked control = integrated = organic > conventional = biodynamic.