Sensory evaluation of newer and established apple varieties

V diplomskem delu smo ugotavljali sprejemljivost novejših sort oziroma sort, ki so v letu 2011 prihajale na trg (\u27Topaz\u27, \u27Santana\u27, \u27Kanzi\u27) in jih primerjali z dobro uveljavljenimi sortami (\u27Zlati delišes\u27, \u27Fuji\u27) pri povprečnem potrošniku. Sorte \u27Topaz\u27, \u27Fuji\u27 in \u27Santana\u27 so bile pridelane na ekološki in tudi na integrirani način. Novembra 2011 smo izvedli senzorično ocenjevanje svežih jabolk, v katerem je sodelovalo 88 ljudi. Ocenjevali smo videz (barva in velikost), konsistenco (čvrstost, sočnost in tekstura), okus (odnos sladkor/kislina) in skupni vtis posamezne sorte. Poskus smo izvedli s pomočjo hedonske lestvice in ugotovili, da je imela sorta statistično značilen vpliv na vse ocenjevane parametre. Ocenjevalci so v vseh ocenjevanih parametrih razen pri barvi in velikosti povprečno najboljše ocenili sorto \u27Kanzi\u27. Sorta \u27Topaz\u27 EKO je bila povprečno najslabše ocenjena sorta v vseh ocenjevanih parametrih razen pri barvi ter odnosu sladkor/kislina. Starost ocenjevalca ni imela statistično značilnega vpliva na nobenega izmed ocenjevanih parametrov razen na velikost jabolka, kjer so ocenjevalci, stari nad 25 let, statistično bolje ocenili večje plodove kot mlajši ocenjevalci. Spol ocenjevalca ni imel statistično značilnega vpliva na nobenega izmed ocenjevanih parametrov.In this thesis, we investigated the acceptability of newer varieties or varieties that were coming to the market in 2011 (\u27Topaz\u27, \u27Santana\u27, \u27Kanzi\u27) compared to well-established varieties (\u27Zlati delišes\u27, \u27Fuji\u27) among the average consumer. The varieties \u27Topaz\u27, \u27Fuji\u27 and \u27Santana\u27 have been produced both organically and in an integrated way. In November 2011, a sensory evaluation of fresh apples was carried out with 88 participants. We assessed the appearance (colour and size), consistency (firmness, juiciness and texture), taste (sugar/acidity ratio) and the overall impression of each variety. The evaluation was carried out using the Hedonic Scale, and it was found that the apple variety had a statistically significant influence on all the evaluation parameters. On average, the evaluators rated \u27Kanzi\u27 as the best in all the evaluation parameters , except for colour and size. The variety \u27Topaz\u27 EKO was on average the lowest scoring variety in all the evaluation parameters, except for colour and sugar/acid ratio. The age of the evaluators did not have a statistically significant effect on any of the evaluation parameters, except for apple size, where evaluators over 25 years of age statistically rated larger fruit better than younger evaluators. The gender of the evaluators had no statistically significant effect on any of the evaluation parameters