Investigating consumer preferences and sensory-relevant traits of lettuces under hydroponically and soil-grown

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dc.contributor.advisorDu, Xiaofen
dc.contributor.committeeMemberWang, Danhui
dc.contributor.committeeMemberWarren, Cynthia
dc.creatorKwock, Elizabeth A
dc.date.accessioned2024-09-18T16:35:56Z
dc.date.created2024-08
dc.date.issued2024-08
dc.date.submittedAugust 2024
dc.date.updated2024-09-18T16:35:56Z
dc.description.abstractThis research aimed to determine consumer acceptance of hydroponic lettuces and to evaluate physical and chemical attributes of hydroponic lettuce versus open field. Rex, Rouxai, and Bergam’s Green lettuce cultivars from four growing conditions (open field, common hydroponic, 30 °C nutrient solution hydroponic, and 20 °C nutrient solution hydroponic) were analyzed. Consumer acceptance was evaluated using consumer survey and sensory evaluations. Physicochemical attributes were determined by colorimetry, spectrophotometric pigment analyses, texture profile analysis, °Brix, pH, titratable acidity, spectrophotometric total polyphenols, and DPPH antioxidant assays. Non-instrumental analyses found consumers (n=1512) aware of hydroponics (53.21%) but unsure if they favored it (58.03%). They preferred hydroponic lettuces equally or more than open field lettuces (9-point hedonic scale, hydroponic=4.7-5.2, open field=4.9-5.3, n=100). Physical analyses revealed hydroponics generally produced significant increases in pigments (e.g. chlorophyll-a: hydroponic=87.91-133.47 mg/g, open field=83.91 mg/g, p<0.05). Chemical analyses determined hydroponics caused significant decreases in polyphenols and antioxidants (e.g. polyphenols: hydroponic=0.0032-0.0071 mg GAE/g FW, open field=0.0092 mg GAE/g FW, p<0.05).
dc.identifier.uri
dc.identifier.urihttps://hdl.handle.net/11274/16782
dc.subjectLactuca satvia
dc.subjectConsumer studies
dc.subjectLettuce quality
dc.subjectPurchase Intent
dc.titleInvestigating consumer preferences and sensory-relevant traits of lettuces under hydroponically and soil-grown
dc.typeThesis
dc.type.materialtext
local.embargo.lift2025-08-01
local.embargo.terms2025-08-01
thesis.degree.collegeCollege of Health Sciences
thesis.degree.departmentNutrition and Food Sciences
thesis.degree.disciplineFood Science and Flavor Chemistry
thesis.degree.grantorTexas Woman's University
thesis.degree.nameMaster of Science
thesis.degree.programAMA 11th edition

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