TITLE:
Comparison between Hydroponically and Conventionally and Organically Grown Lettuces for Taste, Odor, Visual Quality and Texture: A Pilot Study
AUTHORS:
Matthew T. Murphy, Fannie Zhang, Yukiko K. Nakamura, Stanley T. Omaye
KEYWORDS:
Hydroponic, Lettuce, Leafy Vegetables, Vegetables, Sensory
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.2 No.2,
March
31,
2011
ABSTRACT: Hydroponic production of vegetables is becoming more common. In this study hydroponic lettuce, grown by a local distributor, and conventionally and organically field-grown lettuce, purchased at local retail stores were compared by descriptive analysis for taste, odor, visual quality and texture. Five lettuce varieties were compared; Romaine, Green Leaf, Red Leaf, Butter, and Common lettuce. A twenty-three member sensory panel randomly rated the lettuce using a 5 point scale or a 3 point scale for taste, odor, visual quality and texture. Analysis of variance (ANOVA) was performed for each lettuce variety with comparison between those hydroponically, organically or conventionally grown. Overall, panel members equally like the different lettuce samples. The results showed that for each of the five varieties of let-tuces, all lettuces were perceived to be equal in their sensory evaluation for locally grown hydroponic lettuce or pur-chased from local grocery outlets as organically or conventionally grown.