Uticaj biohemijskog sastava ploda na senzoričku ocenu kvaliteta ploda novointrodukovanih sorti jagode / Impact made by biochemical composition of fruit on sensory appraisal of newly introduced strawberry cultivars
2016
Tomić, Jelena (Institut za voćarstvo, Čačak (Srbija)) | Pešaković, Marijana (Institut za voćarstvo, Čačak (Srbija)) | Karaklajić-Stajić, Žaklina (Institut za Voćarstvo, Čačak (Srbija)) | Miletić, Rade (Institut za voćarstvo, Čačak (Srbija)) | Mitrović, Olga (Institut za Voćarstvo, Čačak (Srbija))
The paper presents the results of the study conducted into the impact made by biochemical composition on sensory appraisal of the fruits of the ʻClery’, ʻJoly’ and ʻDely’ strawberry cultivars in the period 2012–2013. In 2012 a significantly higher content of total sugars was recorded in ʻDely’ and ʻClery’ cultivars, compared to ʻJoly’ cultivar. In 2013, a significantly higher content of total and reduced sugars were determined in the ʻJoly’ and ʻDely’ cultivar compared to ‘Clery’. Within the scope of the two years of research, the highest contents of sucrose was recorded in the ‘Joly’ strawberry cultivar. In the first trial year, the highest content of total acids was recorded in the ‘Clery’ cultivar, whereas in the second trial year the highest total acids content was found in the ‘Joly’ cultivar. A high cumulative grade for the sensory quality of fruit was attained by the ‘Joly’ cultivar, whereas the lowest cumulative grade was given to the ʻClery’ cultivar in both trial years. Considering the best score for the biochemical composition and sensory quality of the fruit, the ‘Joly’ cultivar can be recommended for more intensive use in the production practice.
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