X hits on this document

PDF document

Sensory quality of turnip greens and turnip tops grown in northwestern Spain - page 21 / 31

97 views

0 shares

0 downloads

0 comments

21 / 31

Environment (E)

Variety (V)

E×V

Error

Environment (E)

Variety

Aroma intensity

2.495*

1.723*

0.763

1.989

2.004

1.50

Leaf color

5.736

9.740*

4.285

3.188

2.913

11.94

Leaf brightness

4.519

2.538

4.883**

2.309

29.387**

5.44

Stalk firmness

389.217**

3.728

6.084

4.110

391.556**

8.25

Leaf firmness

91.786**

8.501

11.693

8.709

111.577**

10.01

Resistance to

36.377**

7.668

7.813**

3.446

22.440**

18.26

Sharpness

. 25 343**

. 3 704

. 4 358*

. 2 519

20.719**

8.59

Sticks to palate

11.091**

1.033

1.340

2.084

0.773

2.39

Bitter taste

16.088**

3.583

2.570

2.340

11.650**

5.18

Acid taste

14.925**

1.561

1.435

4.401

22.136**

2.59

Sweet taste

10.491**

0.957

1.183

3.543

13.486**

2.21

Salty taste

12.786**

4.705*

1.612

3.272

31.847**

2.51

Aftertaste

1.560

2.431

2.347

2.128

8.124*

3.33

  • Table 3. Mean squares of the combined analysis of variance across four environments

  • for sensory traits in the 12 B. rapa varieties (turnip greens and turnip tops) from

  • northwestern Spain.

Turnip greens

Turnip to

cutting

Moistness in

mouth

Fibrosity in

mouth

* , * * S i g n i f i c a n t

at the 0.05 and 0.01 probability levels, respectively.

21

14.005**

0.858

2.018

2.986

6.519*

4.30

12.411*

3.392

3.957

3.938

6.898

7.18

Document info
Document views97
Page views97
Page last viewedMon Dec 05 11:22:06 UTC 2016
Pages31
Paragraphs1432
Words10241

Comments