difference test ( Roessler et al. 1976 ). The ‘WA 64’ fruit was significantly preferred overall by consumers, and for the attributes of taste and texture ( P < 0.001) ( Table 4 ). Although the appearance was slightly preferred, there was no statistical
numerous taste-testing evaluations, ‘Kikusui’ fruit was ranked as the most popular asian pear among all tested cultivars (data not shown). People chose this fruit over others for its extraordinary pleasant flavor in spite of its smaller size. In a different
and 0700 hr . Random samples of about 100 to 200 fruit were collected in triplicate for analytical assessment of quality attributes and the remainder was transported to Pullman, WA, for use in panel tests. Fruit were transported under refrigeration at
activity around a lesson including topics such as plant life cycles, nutrition, and vegetable taste testing. Teachers were encouraged by researchers to use the garden as a teaching tool, but otherwise the incorporation of the garden into the curriculum was
which have V. darrowii and V. virgatum in their ancestry. ‘TO-1088’ was established in multiple plant plots at the UGA Blueberry Research Farm in Alapaha and Griffin, GA, in 2008 for testing and comparing with commercial industry standards. It was
importantly, it was high in soluble sugars and tasted good. ‘Charleston Gray’ is one of the most successful vegetable cultivars ever released. Andrus' 1950 introduction of ‘Congo’, the first anthracnose resistant watermelon, made a dramatic impact on the
white flesh with dense texture and slightly bitter taste and white seeds; Guner, 2004 ) and the highly susceptible heirloom watermelon cultivar New Hampshire Midget ( Fig. 1 ). The phenotyping procedure for ZYMV resistance included stringent evaluation
44,354 SHU is a “hot” cultivar, whereas ‘TAM Jalapeno’ at 14,920 SHU is a mild cultivar ( Villalon, 1983 ). An organoleptic test of flavor found that ‘NuMex Vaquero’ has good jalapeño flavor with sweeter tasting walls that the other cultivars in the
peel were presented for analysis as part of the routine sensory testing of the WABP. Panelists took regular breaks from tasting to reduce fatigue, and water and crackers were provided to cleanse the palette. Each panelist scored crispness and hardness
product development in contrast to consumer tasting panels that are used to test market acceptability ( Meilgaard et al., 2006 ). Sensory panelists’ perceptions can provide an indication of ordinary consumer response and can detect minute differences in