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Changes in sensory and quality characteristics of S. Aethiopicum (Shum) and A. Lividus (Linn) leafy vegetables along the supply chain

Changes in sensory and quality characteristics of S. Aethiopicum (Shum) and A. Lividus (Linn) leafy vegetables along the supply chain

Gorret, Apolot Mary, Ssozi, Joshua, Namutebi, Agnes, Masanza, Michael, Elizabeth, Kizito, Rees, Deborah ORCID: 0000-0003-3541-0424 and Hedwig, Acham (2018) Changes in sensory and quality characteristics of S. Aethiopicum (Shum) and A. Lividus (Linn) leafy vegetables along the supply chain. American Journal of Food Science and Technology, 6 (4). pp. 161-166. ISSN 2333-4827 (Print), 2333-4835 (Online) (doi:https://doi.org/10.12691/ajfst-6-4-5)

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Abstract

Changes in sensory attributes of vegetables over time under different conditions have been reported, however, little has been done regarding profiling and assessing changes in sensory attributes of raw leafy vegetables particularly Solanum aethiopicum (S.) and Amaranthus lividus (L.). This study therefore fills an important knowledge gap of profiling sensory attributes and assessing changes in color, texture and appearance of S.aethiopicum and A.lividus leafy vegetables over time after harvest. A complete randomized design in a 3 ×3 factorial arrangement (each vegetable sample was subjected to three treatments (Time of the day) and three replicates) and data was collected by use of quantitative descriptive sensory analysis. Descriptive data was entered into Microsoft excel spread sheets, averages computed and graphs generated. The data was further subjected to ANOVA and a least significant difference test was used to compare means of samples for all attributes at 95% confidence interval. Correlation analysis using Statistical Package for Social Scientients’ (SPSS version 16.0) was also performed to assess relationship between sensory attributes. Descriptive sensory analysis results showed that all 9:00hrs samples were rated highly for each attribute compared to the 12:00hrs and 15:00hrs samples. ANOVA results for S. aethiopicum showed statistical significant (p<0.05) difference for all the attributes except for light green color of leaf stalk (p<0.05) whereas that for A. lividus showed significant differences for moist appearance, well spread appearance, smoothness and overall quality. Correlation results showed significant positive relationship (p<0.05) among attributes. This study observed that sensory attributes of leafy vegetables change with time after harvest andtraders are therefore encouraged to adopt local cooling systems to help preserve the sensory attributes of vegetables.

Item Type: Article
Additional Information: This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/
Uncontrolled Keywords: sensory attributes, profiling, time after harvest, deterioration
Subjects: Q Science > QH Natural history
Q Science > QK Botany
Faculty / Department / Research Group: Faculty of Engineering & Science
Faculty of Engineering & Science > Natural Resources Institute
Last Modified: 01 Nov 2019 14:24
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
Selected for GREAT 2019: GREAT 5
URI: http://gala.gre.ac.uk/id/eprint/24470

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