How do consumers perceive sensory attributes of apple?

Drkenda, Pakeza (avtor), Ćulah, Asmira (avtor), Spaho, Nermina (avtor), Akagić, Asima (avtor), Hudina, Metka (avtor)

Pomological characteristics and consumer acceptability of four scab-resistant apple cultivars ('Topaz', 'Florina', 'Goldstar' and 'Golden Orange') and standard commercial cultivar 'Golden Delicious' were investigated. Consumer acceptability consisted of rating fruit samples on Likert scales measuring appearance, flavour, size, sweetness, acidity, crispiness, juiciness, skin texture and general impression. Consumers better evaluated the cultivar 'Topaz' sensory characteristics of flavour, juiciness, taste and general impression than other evaluated scab-resistant apple cultivars and the cultivar 'Golden Delicious'. 'Golden Delicious' got good grades for appearance, size and sweetness. 'Topaz' also had the best pomological characteristic related to measured fruit firmness, contents of soluble solids and organic acids. It can be concluded that only the cultivar 'Topaz' among the scab-resistant apple cultivars achieved a good consumer assessment.

• Jezik: Angleški jezik
• Ključne besede: consumer assessment, firmness, soluble solids content, titratable acidity, overall impression
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2021
• Št. strani: 12 str.
• Številčenje: Vol. 10, iss. 11, art. 2667
• PID: 20.500.12556/RUL-132771
• UDK: 634.1/.7
• ISSN pri članku: 2304-8158
• DOI: 10.3390/foods10112667
• COBISS.SI-ID: 83197955
• Datum objave v RUL: 03.11.2021

DRKENDA, Pakeza, ĆULAH, Asmira, SPAHO, Nermina, AKAGIĆ, Asima in HUDINA, Metka, 2021, How do consumers perceive sensory attributes of apple? Foods [na spletu]. 2021. Vol. 10, no. 11,  2667. [Dostopano 21 april 2025]. DOI 10.3390/foods10112667. Pridobljeno s: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=slv&id=132771

Gradivo je del revije

• Naslov: Foods
• Skrajšan naslov: Foods
• Založnik: MDPI
• ISSN: 2304-8158
• COBISS.SI-ID: 512252472

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
• Začetek licenciranja: 02.11.2021

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: jabolka, trdnost, senzorične lastnosti, ocena potrošnikov, okus, pomološke lastnosti, splošni vtis, titrabilna kislost, vsebnost topnih trdnih snovi

Projekti

• Financer: Drugi - Drug financer ali več financerjev
• Program financ.: Federation of Bosnia and Hercegovina, Ministry of Agriculture, Water Management and Forestry
• Naslov: Introduction of new fruit genotypes in the area of the Federation of Bosnia and Herzegovina

• Financer: ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
• Številka projekta: P4-0013
• Naslov: Hortikultura