Vol 17 No 4-5 (2011)
Articles

Sensorial appraisal of sour cherries grown by environmental technology

Published December 4, 2011
J. Felföldi
University of Debrecen Centre for Agricultural and Applied Economic Sciences H-4032 Debrecen, Böszörményi út 138., Hungary
T. Szabó
Research and Extension Centre for Fruit Growing, H-4244 Újfehértó, Vadastag 2.
J. Nyéki
University of Debrecen Centre for Agricultural and Applied Economic Sciences H-4032 Debrecen, Böszörményi út 138., Hungary
Z. Szabó
University of Debrecen Centre for Agricultural and Applied Economic Sciences H-4032 Debrecen, Böszörményi út 138., Hungary
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How to Cite

APA

Felföldi, J., Szabó, T., Nyéki, J., & Szabó, Z. (2011). Sensorial appraisal of sour cherries grown by environmental technology. International Journal of Horticultural Science, 17(4-5), 27-30. https://doi.org/10.31421/IJHS/17/4-5/963

Abstract

Sour cherry samples have been tested by a panel of potential consumers, and the judgments expressed by points given for each attribute. The correlation of individual traits with “general impression” has been explored. Primary raising of data was aimed to evaluate the effect of environmental growing technology upon sensorial impression of fruits for fresh consumption. Organoleptic tests consist of tasting and filling out of forms with numerical data as ratings them regarding taste, flavour and flesh firmness. The values of coefficients of correlation showed that a couple of other attributes as appearance, juiciness and sugar/acids perceived were irrelevant from the point of view of acceptance, i. e. the general impression.

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