20.500.12556/DKUM-73932 Senzorična ocena in nekateri elementi notranje kakovosti različnih kultivatorjev paradižnika iz visokotehnološke pridelave Sensory assessment and internal quality elements of different high-tec production tomatoe cultivars V diplomsko raziskavo so bili vključeni trije tipi paradižnika: v grozdu, češnjevec in mesnati, znotraj vsakega tipa sta bila dva različna kultivarja (G1, G2, Č1, Č2, M1 in M2). Paradižniki so bili leta 2018 integrirano pridelani v visokotehnološki pridelavi v demonstracijskem rastlinjaku v podjetju Paradajz d. o. o. Vrednotili smo maso, višino, obseg, barvo in trdoto plodov ter vsebnost sladkorjev, askorbinske kisline, nitratov in nitritov. Ocenjevalci so lastnosti paradižnika – videz (barva, oblika); konsistenca (čvrstost, sočnost); okus (kislost, sladkost) in skupni vtis (celovita jedilna kakovost in sprejemljivost paradižnika) ocenjevali s hedonskim testom z označevanjem številke od 1 do 5. Tip in kultivar sta statistično značilno vplivala na vse parametre merjene na plodovih. Po pričakovanjih je češnjev tip vseboval največ sladkorja in askorbinske kisline. Pri ocenah senzorike sta bila boljše ocenjena češnjev in tip paradižnika v grozdu. Three different types of tomatoe cultivars were included in the study: cluster, cherry and beef, each with two different cultivars (G1, G2, Č1, Č2, M1 and M2). Tomatoes were produced integrated in high-tec cultivation in a demonstration glasshouse in Paradajz d. o. o. The mass, height, volume, colour and hardness of the fruit and the content of sugars, ascorbic acid, nitrates and nitrites were evaluated. Panel participants assessed the properties of tomatoes appearance (colour, shape); consistency (firmness, succulence); the taste (acidity, sweetness) and the overall impression (the overall quality of the quality and the acceptability of tomatoes) via a hedonic test, with numbers from 1 to 5. The type and cultivar statistically significantly influenced all the parameters measured on the fruits. It is believed that the cherry type contained the greatest amount of sugar and ascorbic acid. Sensory estimates of cherry and cluster type tomatoes were better assessed. visokotehnološka pridelava senzorična ocena notranja kakovost integrirana pridelava hydroponic sensory assessment tomato quality integrated production true true false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2019-07-03 12:04:17 2019-07-15 14:28:05 2022-08-03 03:06:20 2019-07-26 11:55:16 2019 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:7XWWJPQD VS_Andrejc_Jasmina_2019.pdf VS_Andrejc_Jasmina_2019.pdf 1 CE837D3B6E49362C3CBB9568F0B3E63A 2a6c41130e73528b2a07cf78cb75e18a7fcd519a282135d8c177f0a2dc4f179a 7d2d5e02-7c07-11eb-bb7a-00155d0001ca https://dk.um.si/Dokument.php?lang=slv&id=135134 Fakulteta za kmetijstvo in biosistemske vede 0 0 0