2022
DOI: 10.1016/j.ijgfs.2022.100564
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Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs

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Cited by 5 publications
(1 citation statement)
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“…Concerning the overall evaluation in both sessions, it is highlighted that the highestscored fruit, in most attributes, was A2, with its highest score for the "Flavor" parameter, followed by A1, indicating that the type of hydroponic system may influence the tomato sensory properties. In a study performed by Constantino et al [74], the sensory characterization of tomato cultivars involved the evaluation by consumers and chefs, comprising parameters like size, shape, color, aroma, flavor, texture and global acceptance. Both consumers and chefs showed a preference for cultivars, taking into account the flavor, which depends on parameters like TSS and TA.…”
Section: Characterization Of the Final Treated Effluentmentioning
confidence: 99%
“…Concerning the overall evaluation in both sessions, it is highlighted that the highestscored fruit, in most attributes, was A2, with its highest score for the "Flavor" parameter, followed by A1, indicating that the type of hydroponic system may influence the tomato sensory properties. In a study performed by Constantino et al [74], the sensory characterization of tomato cultivars involved the evaluation by consumers and chefs, comprising parameters like size, shape, color, aroma, flavor, texture and global acceptance. Both consumers and chefs showed a preference for cultivars, taking into account the flavor, which depends on parameters like TSS and TA.…”
Section: Characterization Of the Final Treated Effluentmentioning
confidence: 99%