“wine tasting and tours” and “outdoor concerts and live performances” based on household income; however, no significant differences were found among age groups and other demographics tested. Community members who reported that their 2007 gross annual
II of the questionnaire for Texas Master Gardeners participating in the pecan preferences and knowledge survey. A Cronbach's alpha reliability test for the knowledge section of the questionnaire resulted in a coefficient of 0.6831 showing it to have
Burpless cucumbers are listed in many seed catalogs as being milder in taste (or easier on the digestion) than the american slicing type. It has been suggested by researchers that burpless cucumbers 1) contain less of a burp-causing compound, 2) are genetically bitterfree, or 3) are just the marketing term for oriental trellis cucumbers sold in the U.S. The objective of this experiment was to determine whether oriental trellis cucumbers cause less burping when eaten, and whether they are genetically bitterfree. An american slicer (`Marketmore 76'), a bitterfree slicer (`Marketmore 80'), and a burpless oriental trellis slicer (`Tasty Bright') were compared. Burpiness of the fruit was determined in the field in two seasons (spring and summer) and two replications. Six judges were grouped into burp-susceptible and burp-resistant. They evaluated the cultivars over two harvests by eating a 4-inch (100-mm) length of one fruit of the three cultivars (in random order) on three consecutive days. Burpiness was rated 0 to 9 (0 = none, 1 to 3 = slight, 4 to 6 = moderate, 7 to 9 = severe). Bitterness of the plants was determined (using different judges) by tasting one cotyledon of six seedlings per cultivar. Cotyledon bitterness is an indicator of plant bitterness; bitterfree plants lack cucurbitacins, and have mild-tasting fruit. Results of taste tests indicated that burpiness ratings were not significantly differentfor burp resistant judges. However, oriental trellis cucumbers were slightly but significantly milder than american slicers for judges susceptible to burping. `Marketmore 76' and `Tasty Bright' were normal-bitter, and `Marketmore 80' was bitterfree. An additional 11 oriental trellis cultivars were also tested for bitterness to determine whether Tasty Bright was typical in bitterness; they were all normal-bitter. In conclusion, oriental trellis cucumbers are not bitterfree, but are slightly milder for burp-susceptible people to eat. Finally, burpless is the marketing term for oriental trellis cucumbers in the United States.
Fresh-market sweet basil (Ocimum basilicum) is in high demand from specialty produce markets and commercial restauranteurs. Many consumers are also demanding produce that has been organically grown. Three hydroponic media systems were evaluated twice over two years, rockwool slabs, perlite frames, and commercial sphagnum peat/perlite/compost medium, where the bag was laid flat on the bench. Plants grown in these systems were fertilized with nutrient solutions derived from either organic or conventional, saltbased fertilizer sources. Few differences in yield were detected between basil plants grown in the commercial medium with either fertilizer source. Total yield from plants grown in perlite with the organic fertilizer was 22% greater in the first study and 100% greater in the second study than those for plants grown with the conventional fertilizer. Plants grown in rockwool with the conventional fertilizer were 17% more productive in the first study and 46% more productive in the second study than those grown with the organic fertilizer. Taste test panelists (69%) could discern differences between samples from organically and conventionally grown basil plants, yet no preferences were shown.
Research shows that food irradiation is a safe food technology effective in reducing pathogenic microorganisms, prolonging shelf life, and controlling pests, such as mediterranean fruit fly (Ceratitis capitata), to avoid quarantine. The purpose of this research was to study the effectiveness of a professional development program designed with a variety of experiential education strategies targeting food industry regulators, extension agents, and others in the food industry. A short course employed experiential education components, such as presentations by experts in food irradiation technology, tours of food irradiation facilities, group activities, and a taste-test of irradiated produce and meat. Data were collected that assessed participants' knowledge, perceptions, and concerns about food safety and food irradiation, using Likert-type scales. The short course produced significant knowledge gains. Respondents' perceptions of food safety and food irradiation issues were improved significantly as a result of participation in the short course. Also, respondents' perceived knowledge and understanding of food safety, food irradiation, and the technology behind food irradiation improved significantly upon completion of the short course.
, generally 15 to 20 individuals per test, were very familiar with tasting citrus and could be considered as experienced. A brief training session outlining the procedures to be followed was provided to all panelists. Samples were evaluated using the nine
consumer preference and WTP for various apple varieties based merely on appearance and taste instead of brand name, the variety names were not given to participants. This was important because we were testing new varieties that may have been unfamiliar to
). Although most growers prefer to provide consumers with a positive eating experience, many make a business decision to choose shipability and shelf life over fruit quality and taste. This decision shapes their variety selection and harvest scheduling, both
traits, and organoleptic taste tests in replicated, farmer-participatory selection trials at one location in Kenya and at four locations in Tanzania. Female and male farmers independently identified nine important amaranth variety traits, and trait
, Morristown, NJ works with his EMGs in a project that involves variety trials and informal taste tests. Because of the increase in interest in local foods, clientele seek the best-tasting varieties for home gardens and small farms. EMGs assist Nitzsche in