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Primerjava fizikalno-kemijskih parametrov in senzoričnih lastnosti različnih sort jabolk
Jakopič, Kristina (Author), Vidrih, Rajko (Mentor) More about this mentor... This link opens in a new window, Abramovič, Helena (Reviewer)

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Abstract
Sorte jabolk se med seboj razlikujejo v izgledu, barvi, okusu, vonju in teksturi. Omenjene lastnosti so poleg sorte odvisne tudi od podlage in pedoklimatskih pogojev rasti. Poleg zgoraj omenjenih dejavnikov pa na lastnosti vplivamo tudi s časom obiranja plodov in z režimom shranjevanja. V okviru diplomskega dela želimo s senzorično analizo med študenti preveriti priljubljenost sort 'Zlati delišes', 'Braeburn', 'Fuji' (klon 'Kiku 8'), 'Topaz' in 'Rdeči delišes' glede na skupni vtis. Poleg tega smo z instrumentalnimi meritvami določili vsebnost sladkorjev in kislin ter trdoto mesa plodov. Tako lahko primerjamo ocene senzorične analize za posamezne parametre in izmerjene vrednosti sladkorjev, kislin in trdote. Prišli smo do zaključka, da je sorta 'Braeburn', glede na splošni vtis, najbolj priljubljena med potrošniki, prepričala pa je predvsem tekstura (občutek v ustih). Z merjenjem trdote mesa plodov smo potrdili, da je imela prav sorta 'Braeburn' najtrše plodove, poleg tega pa je to tudi sorta z najvišjo vsebnost kislin. Sorta 'Zlati delišes' je - kot poznana sorta - glede na skupni vtis zasedla drugo mesto. Sorta 'Fuji' se kljub pričakovanjem ni izkazala kot najbolj aromatična sorta, saj so ocenjevalci vonj in okus opisali kot pust, prazen, celo moknat. 'Topaz' se je izkazala za sorto z najvišjo vsebnostjo sladkorjev.

Language:Slovenian
Keywords:jabolka, Zlati delišes, Braeburn, Fuji, Topaz, Rdeči delišes, skladiščenje jabolk, fizikalno-kemijske lastnosti, instrumentalne metode, senzorične lastnosti, okus, vonj, tekstura, videz, barva
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[K. Jakopič]
UDC:634.11:631.563:543.5:543.92
COBISS.SI-ID:4832376 Link is opened in a new window
Views:1140
Downloads:330
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Secondary language

Language:English
Title:Comparison physico-chemical parameters and sensory properties of different apple varieties
Abstract:
Apples' varieties differs between each other in the appearance, colour, taste, odour and texture. These characteristics in addition to the apple variety, differs also because of the base and pedoclimatic conditions. On these characteristics, we can affect also with apples’ picking time and storage conditions. With sensory analysis, we want to check popularity of varieties ‘Golden Delicious’, ‘Braeburn’, ‘Fuji’ (clone ‘Kiku 8’), ‘Topaz’ and ‘Red Delicious’ among colleagues according to the overall impression. Beside this, we have defined sugar and acid content and hardness of apples with instrumental measurements to compare marks from sensory analysis of different parameters to measured values with instruments. We concluded that variety ‘Braeburn’ is the most appreciated among consumers according overall impression. Consumers were convinced with texture (feeling in month). Firmness measurements confirmed that variety ‘Braeburn’ had the firmest fruit and also the highest acid content. Variety ‘Golden Delicious among consumers a well-known variety reached second place according to overall impression. Despite our expectations variety ‘Fuji’ was not well accepted because consumers described its smell and taste as insipid, empty and also starchy. Variety ‘Topaz’ had the highest sugar content.

Keywords:apples, Golden Delicious, Braeburn, Fuji, Topaz, Red Delicious, storage conditions, physico-chemical parameters, instrumental methods, sensory properties, taste, odour, texture, appearance, colour

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