Proceedings Volume 2010 (format .pdf) - SimpBTH

Sensory analysis results for cucumbersAfter analysing the total average scores (see Tables 1.7 and 1.8), there can benoticed that the organic cucumbers were evaluated similarly as the conventionalcucumbers (17,64 for conventional cucumbers and 18,75 for organic cucumbers).The total quality of the cucumbers analysed can be considered good, with 18 pointsout of 20.Table 1.7. Total average score for conventional cucumbers (KBV)n oOr ganolep ticcharacteristicsP m f p=f i *f t f i f t P m p1Ou tsideappearance4,313 0,8 0,20 4 3,45042Secti onappearance5,000 0,4 0,10 4 1,82523 Colou r 4,750 0,8 0,20 4 3,80004 Con sisten c y 4,563 0,8 0,20 4 3,65045 Tast e 3,500 0,6 0,15 4 2,10006 Sm ell 4,688 0,6 0,15 4 2,8128Total a v era g e sc or e 17,6388The organic cucumber samples (see Figure 1.7) received highest scores foralmost all organoleptic characteristics, with only a small difference in smell wherethey received a slightly lower score (2,7 compared to 2,8 for conventionalcucumbers). More important differences can be observed on outside appearance(3,85 compared to 3,45), section appearance (1,93 compared to 1,83), and taste(2,78 compared to 2,1).Table 1.8 Total average score for organic cucumbers (QAF)n oOr ganolep ticcharacteristicsP m f p=f i *f t f i f t P m p1Ou tsideappearance4,813 0,8 0,20 4 3,85042Secti onappearance5,000 0,4 0,10 4 1,92523 Colou r 4,750 0,8 0,20 4 3,80004 Con sisten c y 4,625 0,8 0,20 4 3,70005 Tast e 4,625 0,6 0,15 4 2,77506 Sm ell 4,500 0,6 0,15 4 2,7000Total a v era g e sc or e 18,7506272