Skoči na glavni sadržaj

Agronomski glasnik : Glasilo Hrvatskog agronomskog društva, Vol. 83 No. 5-6, 2021.

Izvorni znanstveni članak

https://doi.org/10.33128/ag.83.5-6.2

Preference of young consumers according to organoleptic properties of apples

Teuta Benković-Lačić orcid id orcid.org/0000-0002-0849-8611 ; Biotehnički odjel Sveučiliša u Slavonskom Brodu, Slavonski Brod, Hrvatska
Barbara Čuljak ; Biotehnički odjel Sveučiliša u Slavonskom Brodu, Slavonski Brod, Hrvatska
Slavica Antunović orcid id orcid.org/0000-0001-8857-5308 ; Biotehnički odjel Sveučiliša u Slavonskom Brodu, Slavonski Brod, Hrvatska
Krunoslav Mirosavljević orcid id orcid.org/0000-0001-5639-7367 ; Biotehnički odjel Sveučiliša u Slavonskom Brodu, Slavonski Brod, Hrvatska
Josip Haramija ; Hrvatsko agronomsko društvo, Zagreb, Hrvatska
Alen Čuljak orcid id orcid.org/0000-0001-5322-9106 ; Biotehnički odjel Sveučiliša u Slavonskom Brodu, Slavonski Brod, Hrvatska
Božica Japundžić-Palenkić orcid id orcid.org/0000-0002-4693-8438 ; Biotehnički odjel Sveučiliša u Slavonskom Brodu, Slavonski Brod, Hrvatska
Robert Benković orcid id orcid.org/0000-0001-6116-8470 ; Biotehnički odjel Sveučiliša u Slavonskom Brodu, Slavonski Brod, Hrvatska

Puni tekst: hrvatski pdf 962 Kb

str. 249-256

preuzimanja: 286

citiraj

Sažetak

Fresh apples are consumed throughout the year. The overall quality assessment depends on its external and internal characteristics. The aim of this paper is to determine the consumers preference for a certain type of appearance and taste of apples, or preference for certain varieties. The jury of consumers who evaluated apple fruit was composed of costumers whose age ranged from 20 to 30 years. Four varieties of apples, Idared, Jonagold, Gloster and Granny Smith were included in the research on all qualities. The survey evaluated the external appearance of the fruit (skin color, size and shape of the fruit), physical characteristics of the fruit (texture, juiciness and hardness), and chemical characteristics of the fruit (ratio of sugars and acids, aroma and fullness of taste). All tested traits were rated on a scale of 1 to 6, with 1 being the minimum grade and 6 being the maximum grade. In this study, the best rated apple fruits was Granny Smith variety, followed by Idared and Gloster, and the worst rated was the Jonagold variety.

Ključne riječi

apple; questionnaire; evaluation; organoleptic properties

Hrčak ID:

280324

URI

https://hrcak.srce.hr/280324

Datum izdavanja:

7.7.2022.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.187 *