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Sensory quality of turnip greens and turnip tops grown in northwestern Spain - page 29 / 31

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  

LF

RC

MM

FM

SH

SP

-0.01

0.03

0.15

-0.14

-0.17

-0.44

-0.62*

-0.68*

-0.67*

-0.62*

0.15

0.51

0.20

0.37

0.11

0.24

0.33

-0.21

0.94**

0.86**

0.90**

0.87**

-0.12

-0.74**

0.87**

0.76**

0.92**

-0.10

-0.71*

0.68*

0.91**

0.26

-0.54

0.60*

-0.43

-0.77**

T a b l e 7 . S i m p l e c o r r e l a t i o n s a m o n g s e n s o r y t r a i t s o n 1 2 B . r a p a v a r i e t i e s g r o w n i n f o u r e n v i r o n m e n t s i n n o r t h w e s t e r n S p a i n .

LC

BR

SF

AI

LC

BR

SF

LF

RC

MM

FM

SH

SP

BT

AT

SWT

SLT

-0.21

0.37

0.05

-0.03

-0.65*

0.25

  • -

    0.53

0.38

0.27





AI= Aroma intensity; LC= Leaf color; BR= Leaf brightness; SF= Stalk firmness; LF=



Leaf firmness; RC= Resistance to cutting; MM= Moistness in mouth; FM= Fibrosity in



mouth; SH= Sharpness; SP= Sticks to palate; BT= Bitter taste; AT= Acid taste; SWT=



Sweet taste; SLT= Salty taste; AFT= Aftertaste.



* ** Significant at the 0.05 and 0.01 probability levels, respective

,



29

BT

0.17

0.61*

0.16

  • -

    0.74**

  • -

    0.67*

  • -

    0.60*

  • -

    0.89**

  • -

    0.56

0.39

0.66*

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