Table 5.
Descriptive sensory analysis of broccoli.
| Day 0 | Day 21 | ||||||
|---|---|---|---|---|---|---|---|
| Sensory Descriptor | ANOVA ‡ | Broc-Control | Broc-Control | Broc-Tomato | Broc-Tom + KMnO4 | Broc-Tom + KMnO4 + UV-C |
Broc-Tom + KMnO4 + UV-C + TiO2 |
| COLOR | |||||||
| Green color | *** | 9.5 b | 5.5 a | 2.5 c | 8.5 b | 8.5 b | 8.5 b |
| Yellow color | *** | 0.5 d | 1.5 c | 6.0 a | 2.5 b | 2.5 b | 1.5 c |
| Colour homogeneity | *** | 8.6 a | 7.3 c | 5.0 d | 7.5 bc | 7.8 abc | 8.5 ab |
| External broccoli ID | *** | 9.0 a | 2.7 c | 3.2 c | 6.7 b | 8.0 ab | 8.7 a |
| Inflorescences (closed) | *** | 9.3 ab | 10.0 a | 6.0 d | 7.5 c | 8.7 b | 8.8 b |
| ODOR | |||||||
| Broccoli ID | *** | 10.0 a | 4.3 b | 1.8 b | 2.3 b | 2.8 b | 2.7 b |
| Green vegetable | *** | 9.5 a | 2.6 b | 1.0 b | 2.1 b | 2.0 b | 2.0 b |
| Ripe vegetable | *** | 0.3 d | 7.3 a | 5.3 b | 5.0 b | 5.8 b | 3.7 c |
| Earthy | NS | 1.8 | 5.0 | 3.7 | 2.8 | 3.2 | 3.3 |
| Fermented | NS | 0.0 | 1.3 | 2.0 | 0.8 | 0.7 | 1.0 |
| Sulfurous | ** | 8.0 a | 4.3 ab | 3.3 b | 3.3 b | 4.0 b | 3.3 b |
| FLAVOR | |||||||
| Broccoli ID | *** | 9.3 a | 4.6 cd | 3.0 d | 6.5 bc | 8.0 ab | 5.8 c |
| Green vegetable | *** | 9.5 a | 2.3 c | 1.5 c | 5.1 b | 6.3 b | 4.7 b |
| Ripe vegetable | *** | 0.1 b | 7.6 a | 6.0 a | 4.8 ab | 3.7 ab | 4.3 ab |
| Earthy | * | 0.7 b | 3.6 a | 3.5 a | 2.0 b | 1.3 b | 1.5 b |
| Fermented | NS | 0.0 | 0.8 | 1.5 | 0.0 | 0.3 | 1.0 |
| Sulfurous | *** | 8.0 a | 4.5 cd | 2.7 d | 5.8 bc | 6.5 ab | 5.5 bc |
| Woody | NS | 0.0 | 0.8 | 1.0 | 0.0 | 0.5 | 0.0 |
| Sweet | NS | 3.0 | 4.0 | 3.5 | 5.3 | 4.3 | 4.3 |
| Sour | NS | 2.2 | 1.8 | 1.3 | 1.0 | 1.0 | 1.3 |
| Bitter | NS | 4.0 | 3.5 | 4.1 | 2.5 | 3.0 | 3.5 |
| Astringency | NS | 1.0 | 0.8 | 1.1 | 0.6 | 1.0 | 1.1 |
| Aftertaste | ** | 8.3 a | 4.8 c | 4 c | 6.5 b | 5.8 b | 6.3 b |
| TEXTURE | |||||||
| Spicy | NS | 2.7 | 1.8 | 1.3 | 2.1 | 2.5 | 2.7 |
| Hardness | ** | 9.0 a | 9.0 a | 6.7 b | 7.5 ab | 8.5 a | 9.5 a |
| Crunchiness | *** | 7.1 a | 2.7 c | 2.5 c | 4.3 bc | 6.1 ab | 4.7 bc |
| Chewiness | *** | 8.0 b | 9.3 a | 9.7 a | 8.1 b | 8.6 ab | 9.3 a |
| Juiciness | *** | 3.0 a | 0.7 c | 0.8 bc | 2.0 abc | 2.7 ab | 1.7 abc |
| Residual particles | NS | 5.0 | 6.0 | 6.5 | 6.3 | 5.5 | 6.5 |
| Fibrousness | ** | 0.3 c | 2.3 b | 4.3 a | 1.8 b | 2.0 b | 2.3 b |
‡ NS = not significant at p > 0.05; *, **, ***. significant at p < 0.05, 0.01, and 0.001, respectively. Values (mean of three replications) followed by the same letter within the same sensory descriptor are not significantly different (p > 0.05) according to Tukey’s least significant difference test.