Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach

Abstract

The consumer demand for locally grown fresh produce is continuously increasing in the United States. The high tunnel systems have been successfully utilized by small acreage growers for local production. Consumers are typically assessing appearance, freshness, flavor and aroma when purchasing produce. A common perception is that locally grown produce tastes better than nonlocal. However, there is not much evidence for supporting this claim. The objective of this study was to identify consumer acceptability and the sensory characteristics/differences of locally grown spinach in open field or in high tunnel and nonlocal commercially grown spinach. Spinach, Spinacia oleracea cv. “Corvair” was grown in open field and in high tunnel at Kansas State Univ. Olathe Horticulture Research and Extension Center (OHREC) in spring 2017 and the commercially grown spinach was purchased at a local retail store. A consumer study (n = 205) was conducted at Kansas State Univ., Olathe campus, and a descriptive sensory analysis was conducted by a highly trained descriptive analysis panel in the Center for Sensory Analysis and Consumer Behavior at Kansas State Univ., Manhattan campus, in spring 2017. The consumer test showed that high tunnel spinach scored significantly higher in overall liking (P < 0.0001), flavor liking (P < 0.0001), and texture liking (P < 0.05) when compared to open field and store purchased spinach. Descriptive analysis showed that locally grown spinach had higher intensity of attributes that indicate premium quality, such as green color and green/spinach flavors. Our results indicate that locally grown spinach was preferred from the consumers for its high organoleptic quality. Practical Application Locally grown spinach demonstrated high intensity in a set of sensory attributes that suggest a product with premium organoleptic quality. Correspondingly to these results, consumers liked spinach produced locally in high tunnels the most. The results of this study can be used for developing marketing strategies that are aiming specifically to the consumer niche that is seeking fresh produce of high organoleptic quality.

Reducing postharvest food losses in organic spinach with the implementation of high tunnel production systems

“…Temperature dictates the rates of multiple metabolic processes and physiological responses occurring in the plant tissues during storage such as respiration, water loss, physiological breakdown, and compositional changes (Prusky 2011). As a result, non-optimum storage temperature has a detrimental effect on the quality and shelf life of fresh produce (Bartz and Brecht 2002). While the two temperature conditions in this experiment were studied independently and not statistically compared, the spinach stored at 13 °C had 9-day shelf life (Table 2) and the spinach stored at 3 °C had 19-day shelf life (Table 3).…”

“…Water loss and yellowing due to chlorophyll breakdown are factors negatively influencing the postharvest quality of spinach (Cantwell and Kasmire 2002). For instance, a 3% water loss renders spinach unmarketable (Bartz and Brecht 2002). Overall, quality loss reduces consumer acceptability (Shewfelt et al 2014) which generates a substantial amount of food waste in the fresh produce sector (Baldwin 2002).…”

Efek Formula Daun Bayam dan Rumput Laut Meningkatkan Kandungan Kalsium dalam Produk Nori yang Disukai

“…Formula dalam penelitian ini melalui uji organoleptic didapatkan formula yang paling disukai adalah formula 9 (komposisi 90 bayam dan 10 rumput laut) dan komposisi yang paling tidak disukai pada formula 2 (komposisi 20 bayam dan 80 rumput laut). Formula 9 dengan komposisi bayam lebih banyak dari rumput laut lebih disukai panelis karena jenis bayam yang digunakan adalah bayam yang ditanam secara lokal lebih disukai karena kualitas Organoleptik cukup tinggi (Batziakas, Talavera, Stueve, Rivard, & Pliakoni, 2019).…”

Effect of Light Characteristics on the Sensory Properties of Red Lettuce (Lactuca sativa)

“…There have been a few studies that report the effects of HT vegetable production on sensory quality [32][33][34]. Researchers have examined pac choi grown with varying levels of conventional and organic fertilizer in both HT and open field production systems [34].…”

“…A trained panel determined that pac choi from within the HT had higher intensities of most attributes (umami, crispness, sulfur, green overall, or woody), regardless of the fertilization management. Others yet studied the detectable differences between store-bought spinach and locally grown spinach from both the HTs and the open field [32]. They observed that the overall likeness, flavor, and texture of HT grown spinach was preferred to open field grown or store-bought spinach in both a large consumer study and a descriptive panel.…”