. 2021 Jun 10;10(6):1335. doi: 10.3390/foods10061335

Table 2.

Mean panel scores for sensory attributes of the eight celery samples harvested in 2018 and 2020.

Attribute	Score ^A
	2018									2020
	5	8	10	12	15	18	22	25	p ^b	5	8	10	12	15	18	22	25	p ^B
Appearance
Colour	56.4 ^b	63.6 ^ab	62.6 ^ab	72.9 ^a	72.1 ^a	65.6 ^ab	70.5 ^a	26.8 ^c	***	46.3 ^cd	53.0 ^bcd	44.6 ^d	67.5 ^ab	61.0 ^abc	55.6 ^abcd	70.5 ^a	14.7 ^e	***
Stalk thickness	49.8 ^ab	49.5 ^ab	55.8 ^a	20.9 ^b	58.7 ^a	62.5 ^a	61.3 ^a	55.0 ^a	***	60.6 ^abc	47.7 ^cde	36.2 ^def	20.7 ^ee	51.1 ^cd	74.1 ^a	72.0 ^ab	59.8 ^abc	***
Ribbed	46.6 ^bc	61.0 ^ab	61.7 ^a	65.9 ^a	35.5 ^cd	25.4 ^d	34.2 ^cd	37.4 ^cd	***	60.3 ^ab	65.8 ^a	66.6 ^a	68.5 ^a	45.9 ^b	50.7 ^b	56.4 ^ab	55.6 ^ab	***
Aroma
Fresh fennel	16.5	14.2	18.9	15.5	15.3	18.6	15.4	18.2	ns	32.1	22.1	22.8	21.1	23.6	19.8	30.8	20.3	*
Grassy/green	32.6 ^a	31.0 ^ab	32.1 ^ab	36.3 ^a	30.7 ^ab	28.3 ^ab	35.3 ^a	21.1 ^b	***	27.1 ^ab	33.8 ^a	25.9 ^ab	32.8 ^a	34.5 ^a	34.6 ^a	28.5 ^ab	18.2 ^b	***
Fresh parsley	14.1	19.7	19.0	19.1	20.6	16.7	16.7	10.8	ns	18.0	19.2	20.8	16.8	20.6	19.4	17.3	16.4	ns
Fresh coriander	12.8	12.1	14.2	11.7	14.2	17.5	15.4	11.1	ns	15.4	13.0	14.8	12.0	14.2	16.6	16.3	7.7	ns
Taste/flavour
Bitter	23.1 ^abc	24.0 ^abc	24.7 ^abc	35.9 ^a	28.2 ^abc	31.3 ^ab	24.4 ^abc	15.5 ^c	**	33.2 ^abc	20.6 ^abc	35.0 ^ab	38.4 ^a	35.2 ^a	34.4 ^ab	33.0 ^abc	19.6 ^c	***
Sweet	15.2 ^bcd	20.3 ^ab	21.6 ^ab	10.6 ^d	15.6 ^bcd	12.2 ^cd	20.0 ^ab	24.6 ^a	***	17.3 ^abc	25.0 ^abc	20.0 ^abc	17.1 ^abc	13.1 ^c	14.8 ^bc	18.1 ^abc	23.7 ^ab	**
Fresh fennel	11.9	10.3	12.6	11.0	7.7	13.6	11.6	11.3	ns	27.5 ^a	23.5 ^ab	23.3 ^ab	16.9 ^ab	21.1 ^ab	13.7 ^b	23.3 ^ab	21.3 ^ab	**
Rocket	11.3 ^bc	13.4 ^bc	12.4 ^bc	23.8 ^a	16.6 ^abc	16.9 ^abc	10.4 ^bc	7.7 ^c	***	1.1	1.8	2.7	3.8	4.2	0.7	3.4	1.3	ns
Fresh coriander	17.5	16.3	16.0	9.6	15.0	18.1	18.9	14.1	ns	17.2	18.2	21.2	19.1	16.7	18.2	17.9	11.6	ns
Soapy	18.2 ^ab	12.4 ^b	16.4 ^ab	18.4 ^ab	15.4 ^ab	23.7 ^a	16.3 ^ab	13.0 ^ab	*	14.9 ^ab	14.2 ^ab	19.1 ^ab	20.0 ^a	17.4 ^ab	22.9 ^a	14.1 ^ab	9.3 ^b	***
Watery/cucumber	25.7 ^ab	33.2 ^ab	30.4 ^ab	9.1 ^c	30.0 ^ab	22.4 ^b	27.9 ^ab	37.7 ^a	***	19.8 ^ab	15.7 ^ab	12.1 ^b	10.8 ^b	16.2 ^ab	20.5 ^ab	23.2 ^ab	27.0 ^a	**
Fresh parsley	nd	nd	nd	nd	nd	nd	nd	nd		15.5	14.7	13.8	16.7	15.2	13.0	11.0	9.7	ns
Mouthfeel
Crunchy	65.4 ^abc	62.6 ^bc	64.9 ^abc	56.7 ^c	70.2 ^ab	66.4 ^abc	73.7 ^a	62.5 ^bc	***	70.6 ^ab	65.8 ^ab	72.9 ^a	66.7 ^ab	74.2 ^a	58.5 ^b	74.7 ^a	67.6 ^ab	**
Stringy	40.8 ^b	46.6 ^b	40.1 ^b	64.1 ^a	33.2 ^b	40.6 ^b	35.1 ^b	35.2 ^b	***	53.2 ^bc	62.8 ^ab	61.8 ^ab	74.2 ^a	54.4 ^bc	45.7 ^c	51.1 ^bc	45.1 ^c	***
Moist	50.6 ^a	47.2 ^a	50.0 ^a	29.7 ^b	53.1 ^a	44.3 ^a	51.4 ^a	54.8 ^a	***	55.0 ^abc	51.0 ^bc	44.8 ^c	28.3 ^d	49.3 ^bc	50.3 ^bc	54.8 ^bc	57.6 ^ab	***
Firmness of first bite	63.7	59.9	63.3	59.2	68.9	65.7	67.6	58.6	ns	69.3 ^ab	65.2 ^ab	68.1 ^ab	66.2 ^ab	72.4 ^ab	60.6 ^b	74.9 ^a	65.1 ^ab	*
After effects
Celery residue in mouth	nd	nd	nd	nd	nd	nd	nd	nd		51.4 ^ab	51.1 ^ab	52.5 ^ab	64.0 ^a	48.3 ^b	45.8 ^b	48.8 ^ab	39.4 ^b	***
Soapy	16.9 ^ab	15.7 ^ab	16.7 ^ab	21.2 ^ab	19.9 ^ab	24.8 ^a	18.6 ^ab	12.9 ^b	*	15.4 ^b	14.4 ^b	21.1 ^b	23.2 ^a	18.0 ^b	21.2 ^b	14.4 ^b	14.6 ^b	**
Grassy/green	27.7	27.0	27.9	27.6	28.4	26.4	31.4	19.0	ns	14.8	20.6	19.0	18.4	21.3	20.1	21.7	15.3	ns
Numbness	13.1	8.6	9.6	11.5	10.0	14.0	9.8	9.0	ns	11.4 ^a	12.1 ^a	11.5 ^a	11.7 ^a	12.6 ^a	13.2 ^a	9.8 ^b	7.3 ^b	**
Bitter	17.4 ^bc	18.4 ^bc	18.3 ^bc	29.0 ^a	19.1 ^bc	25.7 ^ab	16.0 ^bc	12.0 ^c	***	18.0 ^bc	20.9 ^abc	28.5 ^a	27.5 ^ab	25.5 ^ab	23.0 ^abc	19.6 ^abc	13.5 ^c	***

^A Means are from two replicate samples; differing small letters (a, b, c, d, e, f) represent sample significance from multiple comparisons and means not labelled with the same letters are significantly different (p < 0.05); nd, not detected. ^B Probability obtained by ANOVA that there is a difference between means; ns, no significant difference between means (p > 0.05); * significant at the 5% level; ** significant at the 1% level; *** significant at 0.1% level.