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Sensory quality of turnip greens and turnip tops grown in northwestern Spain - page 8 / 31





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Results and Discussion

Turnip greens

The combined analysis of variance showed significant differences for most traits (aroma

intensity, stalk and leaf firmness, resistance to cutting, moistness and fibrosity in mouth,

sharpness, sticks to palate, and bitter, acid, sweet and salty tastes) among environments

(Table 3). Climatic conditions all along the crop cycle (between September 2006 and

May 2008) were very different in each environment, being the minimum temperatures

and the precipitation between the years 2007 and 2008 the main factors that

considerably affected the sensory attributes , mainly for turnip greens (Fig.1). Varieties

were very similar for most traits and they only significantly differed for aroma intensity,

leaf color, and salty taste. The analysis of variance for sensory traits showed a

significant environment × variety interaction for leaf brightness, resistance to cutting

and sharpness (Table 3). For these three traits, individual analyses of variance were

performed and varieties did not showed significant differences among them. Regarding

variety performance across environments, ’MBG-BRS0461’showed the highest aroma

intensity and the lowest leaf color and salted taste. By the other side, ‘MBG-BRS0163’

showed high salted taste, the lowest aroma intensity and the highest leaf color (Table 4).

A descriptive profile graphic of the twelve varieties in turnip greens and turnip tops is

shown in Figure 2.

Glucosinolates and phenolic compounds are secondary metabolites found in

large quantities in B. rapa and responsible, among other roles, for the typical bitter taste

and characteristic aroma of Brassica crops. The correlations between sensory traits with

the content of aliphatic, indolic, aromatic and total glucosinolate content as well as the

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