# Characterization and Comparison of Raw _Brassica_ and Grass Field Sensorial and Nutritional Quality
## 3 Results and Discussion
### Sensorial Quality Parameters  
The results suggested that the genotype had a great influence in the sensorial parameters indeed there was a remarkable difference among the vegetables analyzed for each parameter. Considering the soluble solid content, samples belonging to _Brassicaee_ family, in particular the curly kale group, possessed the highest amount, as showed in Tables 2-5. In Table 2, in addition to Brassica vegetables like broccoli (9.52 \({}^{\circ}\)Brix), savoy cabbage (8.93 \({}^{\circ}\)Brix), \"getti e foglie\" broccoli (9.33 \({}^{\circ}\)Brix), kales (8.33, 9.13, and 9.27 \({}^{\circ}\)Brix for green curly, red curly, and Russian kale, respectively) and spigariello (8.27 \({}^{\circ}\)Brix); in addition, the green beet solid soluble content (8.07 \({}^{\circ}\)Brix) stood out. \"Getti e foglie\" broccoli is the plant extract, which presented the highest values for both SS and TA (9.33 \({}^{\circ}\)Brix and 0.19% citric acid, respectively), suggesting that this vegetable is characterized by a balanced taste, as reported in Table 2. Comparing the data deriving from the two years of trial in Valdasco area (Tables 2 and 3), emerged that the variation among different parameters was more related to cultivation factors other than the genotype; in fact, the species with the best values in the 1 st year did not confirm the same performance in the 2 nd, resulting in a year-dependent trend. Keeping constant the cultivation area and the cultivation system, the different sensorial parameters detected in the two years of study in the same genotypes can be explained by the influence of the environmental factors like rainfall, temperature, global radiation and photoperiod length, and harvest time. \begin{table}
\begin{tabular}{c c c c} \hline
**Valdaso Vegetables** & **SSC 1** & **TA 2** & \\
**Average 2016/2017** & **(°Brix)** & **(\% Citric Acid)** & **pH** \\ \hline Getti e foglie & 9.10 \(\pm\) 0.20 b & 0.21 \(\pm\) 0.01 ab & 6.13 \(\pm\) 0.02 ab \\ Red Curly Kale & 9.43 \(\pm\) 0.63 b & 0.20 \(\pm\) 0.03 ab & 6.32 \(\pm\) 0.07 a \\ Green Curly Kale & 10.57 \(\pm\) 0.68 a & 0.30 \(\pm\) 0.09 a & 6.02 \(\pm\) 0.15 ab \\ Russian Kale & 10.43 \(\pm\) 0.55 a & 0.26 \(\pm\) 0.06 ab & 5.95 \(\pm\) 0.13 b \\ Spigariello & 8.93 \(\pm\) 0.39 b & 0.18 \(\pm\) 0.01 b & 6.30 \(\pm\) 0.15 a \\ \hline \end{tabular} \({}^{1}\) SSC: Soluble Solid Content; 2 TA: Tittratrable Acidity. Data are presented as means \(\pm\) standard error. Values with the same letter were not significantly different (\(p\leq 0.05\)). \(n\) = 6.  
\end{table} 
Table 4: Average of sensorial data collected during two years (2016/2017) of trials in Valdaso area. \begin{table}
\begin{tabular}{c c c c} \hline
**Vegetables 1 st** & **SSC 1** & **TA 2** & \\
**Year-Valdaso** & **(°Brix)** & **(\% Citric Acid)** & **pH** \\ \hline Red Beet & 5.93 \(\pm\) 0.07 b & 0.10 \(\pm\) 0.00 cd & 6.60 \(\pm\) 0.06 b \\ Green Beet & 8.07 \(\pm\) 0.59 a & 0.12 \(\pm\) 0.01 bcd & 6.50 \(\pm\) 0.15 bc \\ Borage & 4.33 \(\pm\) 0.24 c & 0.09 \(\pm\) 0.01 d & 6.93 \(\pm\) 0.09 a \\ Broccoli & 9.52 \(\pm\) 0.11 a & 0.15 \(\pm\) 0.00 bc & 6.41 \(\pm\) 0.03 b \\ Savoy Cabbage & 8.93 \(\pm\) 0.07 a & 0.11 \(\pm\) 0.00 cd & 6.37 \(\pm\) 0.03 bc \\ Chicory & 5.93 \(\pm\) 0.07 b & 0.10 \(\pm\) 0.00 cd & 6.00 \(\pm\) 0.00 c \\ Getti e foglie & 9.33 \(\pm\) 0.35 a & 0.19 \(\pm\) 0.01 a & 6.13 \(\pm\) 0.03 bc \\ Red Curly Kale & 8.33 \(\pm\) 0.85 a & 0.13 \(\pm\) 0.01 bcd & 6.43 \(\pm\) 0.03 bc \\ Green Curly Kale & 9.13 \(\pm\) 0.18 a & 0.13 \(\pm\) 0.00 bcd & 6.33 \(\pm\) 0.09 bc \\ Radish & 6.80 \(\pm\) 0.12 b & 0.11 \(\pm\) 0.01 cd & 6.07 \(\pm\) 0.03 bc \\ Russian Kale & 9.27 \(\pm\) 0.37 a & 0.13 \(\pm\) 0.01 bcd & 6.23 \(\pm\) 0.03 bc \\ Spigariello & 8.27 \(\pm\) 0.44 a & 0.16 \(\pm\) 0.03 ab & 6.37 \(\pm\) 0.32 bc \\ \hline \end{tabular} \({}^{1}\) SSC: Soluble Solid Content; 2 TA: Tittrable Acidity. Data are presented as means \(\pm\) standard error. Values with the same letter were not significantly different (\(p\leq 0.05\)). \(n\) = 3.  
\end{table}