20.500.12556/DKUM-38307 Senzorične lastnosti rdeče pese in zelja v odvisnosti od načina kmetijske pridelave Sensory properties of beetroot and cabbage from different farming systems Senzorične lastnosti so bile preučevane pri rdeči pesi (Beta vulgaris L. cv. 'Rote Kügel') in belem zelju (Brassica oleracea L. var. capitata f. alba cv. 'Kranjsko okroglo'), pridelanih v različnih pridelovalnih sistemih. Vzorci so bili pridobljeni iz ekološkega (EKO), integriranega (INT), biodinamičnega (BD) in konvencionalnega (KON) pridelovalnega sistema ter kontrole - brez uporabe fitofarmacevtskih sredstev in gnojil (K). Senzorično ocenjevanje je bilo izvedeno s pomočjo nešolanih ocenjevalcev, ki so na podlagi 9-stopenjske lestvice ocenjevali všečnost vzorcev. Preučevani parametri so bili barva, vonj, okus, splošni vtis in pripravljenost za nakup. Pri rdeči pesi je način kmetijske pridelave statistično značilno vplival na barvo. Barva biodinamične (ocena 6,38) in kontrolne (6,56) rdeče pese je statistično značilno boljše ocenjena kot barva integrirano (5,82) pridelane rdeče pese. Pri zelju so bile statistično značilne razlike pri vseh parametrih, razen pri pripravljenosti za nakup. Glede okusa je bilo zelje iz biodinamične pridelave (6,00) statistično značilno boljše ocenjeno. Slabše sta bila ocenjena vzorca zelja iz kontrole (5,27) in ekološke (5,26) pridelave. Opažene so bile tudi razlike med ocenami rdeče pese, glede na starostno skupino in izobrazbo. Pri zelju so se razlike pokazale v ocenah med spoloma in med ocenjevalci z različno stopnjo izobrazbe. Sensory properties have been investigated in red beet (Beta vulgaris L. cv. 'Rote Kügel') and white cabbage (Brassica oleracea L. var. capitata f. alba cv. 'Kranjsko okroglo'), which were grown in different production systems. Plant samples were obtained from organic (EKO), integrated (INT), biodynamic (BD) and conventional (KON) production systems and control - without protection means applied and fertilisers (K). Sensory evaluation was conducted by untrained tasters based on 9-point hedonic scale assessed the likeability of the samples. Parameters studied were colour, odour, taste, overall acceptability and willingness to buy. In the case of beetroot there were statistically significant differences shown for colours. Colour control (6,56) and biodynamic (6,38) beetroot is significantly better assessed, integrated (5,82) colour grown beetroot. In the case of cabbage there were statistically significant differences shown for all characteristics, except for the willingness to buy. In terms of taste, it was cabbage, from biodynamic cultivation (6,00), significantly better rated. Worse was estimated sample of cabbage out of control (5,27) and organic production (5,26). Were also observed differences between the estimates of beetroot, depending on age and education. In cabbage, the differences shown in the estimates between the sexes and between examiners with different levels of education. pridelovalni sistemi kakovost hrane senzorične lastnosti hrane rdeča pesa zelje production systems food quality sensory characteristics of food beetroot cabbage true true false Slovenski jezik Angleški jezik Diplomsko delo 2012-09-23 14:45:11 2012-10-23 08:08:35 2022-04-26 11:25:19 2021-04-20 03:15:06 2012 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:MWQLYNIT VS_Hedl_Andreja_2012.pdf VS_Hedl_Andreja_2012.pdf 1 4B9CF1BE25C875B20D93283DA0EEE842 726bcaa7567cdb4c5df165ef77a8c8edc6d81c02b98a7725520dbeb395c77050 7b199808-7c08-11eb-bb7a-00155d0001ca 20.500.12556/dkum/a4fc9b46-a6b4-4177-9bce-3e3225be3d89 https://dk.um.si/Dokument.php?lang=slv&id=51791 Fakulteta za kmetijstvo in biosistemske vede 0 0 0