Quality Evaluation of Different Lactuca sativa L. Varieties by Sensory Organs
LIU Xue-ying1，LI Jun-ping1，2，FAN Shuang-xi1，HAN Ying-yan1*
（1Beijing Key Laboratory for Agricultural Application and New Technique，College of Plant Science and Technology，Beijing College of Agriculture，Beijing 102206，China；2Nanle Municipal Landscape Management Service Center，Puyang 457400，Henan，China）
Vegetable quality by sensory organs is a comprehensive reflection of taste and tactile by oral cavity．It is usually identified by taste method．In this experiment，an expert panel consist of 10 senior tasters at different ages carried out systematic scoring on 5 indexes of quality by sensory organs among 50 varieties of Lactuca sativa L.，and then made objective evaluations on their sensory quality．The results showed that there were significant differences between lettuce with different varieties and colors．The sensory quality of head lettuce was better than loose leaf lettuce，and for the lettuce with different colors，green leaf was better than purple leaf．
