Journal of Fruit and Ornamental Plant Research Vol. 20(2) 2012: 51-61 DOI: 10.2478/v10290-012-0015-7

THE COMPARISON OF SENSORY QUALITY AND PROCESSING POTENTIAL OF ‘TOPAZ’ GROWN IN ORGANIC ORCHARDS AND ORCHARDS MANAGED IN INTEGRATED PRODUCTION SYSTEM

Dorota Konopacka 1, Urszula Kaczmarek1, Aneta Matulska1, Wawrzyńczak1, Dorota Kruczyńska2 and Krzysztof P. Rutkowski1

1Department of Fruit Storage and Processing 2 Department of Pomology, Genetic Resources and Nursery Research Institute of Horticulture 96-100 Skierniewice, Konstytucji 3 Maja 1/3, POLAND e-mail: [email protected]

(Received Novembr 22, 2012/Accepted December 14, 2012)

ABSTRACT

The aim of the study was to compare the sensory quality of scab resistant ‘Topaz’ apples grown in certified organic orchards (ECO) with those grown in orchards man- aged within integrated method (IP), and to determine their potential processing suit- ability. Fruits were harvested in five certificated IP and ECO orchards at the optimum ripeness stage and stored for two months in normal atmosphere at 1 ºC. quality was assessed one day after cold storage and after 7 days of storage at the temperature 18 ºC to simulate shelf life. The results of taste and flavour sensory assessment did not explicitly demonstrate the effect of the orchard management system on the overall eating quality. Although the fruits from the organic orchards were perceived as less sweet and sourer, the management system did not influence the overall eating quality. There was no effect of the growing technology on quality traits connected with aroma and overall texture assessment. Regarding appearance evaluation, fruits from organic orchards were characterized by a higher variation in shape and size, and more fre- quently than in the case of IP apples had blemishes, scars and rust, which negatively affected their attractiveness. Analysis of the chemical composition of fruits indicates that apples from organic orchards are characterized on average by higher titratable acidity and higher soluble solids content than apples from IP orchards, which could favour their potential application as the additive regulating acidity and shaping the desirable sensory traits of processed organic products.

Key words: organic production, fruit quality, sensory attractiveness, chemical composition, processing usefulness D. Konopacka et al. INTRODUCTION natural substances (WE, 2007). These limitations cause that pests and dis- eases protection became the most dif- The increasing interest of con- ficult element of organic apple produc- sumers in food safety and healthiness tion (Bryk, 2006). One of the possibili- favours the development of organic ties to handle these restrictions, and to fruit growing. In Poland, the organic produce organic apple fruit of high food production and consumption is quality, is to use resistant to still not very popular, but the amount (Venturia inaequalis). of organic food consumers is grow- Amongst available scab resistant apple ing. Although a dynamic increase of cultivars `Topaz` is one the most often organic farms, accompanied by an recommended for organic orchards increasing number of organic proc- (Czynczyk et al., 2008; Kruczyńska essing plants, may be observed and Rutkowski, 2006; Pitera, 2006). (Zmarlicki, 2009), their amounts are Despite of occasional reports that some still lower than in other countries in scab races overcome the resistance of which development of organic pro- ‘Topaz’ (Vavra and Bocek, 2010, Bryk duction is much more advanced, as and Kruczynska, 2011), this is in Switzerland, Austria or Denmark. considered as highly promising for One of the most serious barriers for orchards managed within organic sys- organic production in Poland is the tem. ‘Topaz’ fruit has more advantages elevated price of organic food that in – this cultivar loses its firmness and its the case of fruits (i.e. apples or characteristic sour taste slower than strawberries) is twice higher than for fruit of other scab-resistant cultivars, regular (or managed in integrated even during long storage (Konopacka production system) products. Fur- et al., 2006). Therefore, it has high thermore, limited access to informa- trade potential being highly attractive tion on the rules of organic farming, not only as fresh fruit for direct con- as well as poor accessibility of the sumption but also as raw material for organic food products, had been in- home-made preserves or commercial dicated as barriers for further devel- processing. opment of organic food consumption The aim of the study was to com- (Zmarlicki, 2009; Weibel et al., pare the sensory quality and process- 2012). Besides, there is worse ap- ing potential of scab resistant ‘To- pearance of organic fruits than those paz’ apples produced in certified grown conventionally, resulting from organic orchards (ECO) with those pest or pathogen damage that affect produced in orchards using inte- their visual attractiveness (Adamczyk grated methods (IP). et al., 2006; Cmelik et al., 2007). The technology of organic fruit produc- MATERIALANDMETHODS tion excludes any means of crop protection using chemically-synthesized The experiment was conducted in products. The only ones allowed are 2010 season at the Research Institute

52 J. Fruit Ornam. Plant Res. vol. 20(2) 2012: 51-61 The comparison of sensory quality and processing… of Horticulture in Skierniewice (IO). one day after cold storage and after 7 Apple fruits of ‘Topaz’ cultivar were days of storage at the temperature collected in five certified organic 18 ºC to simulate shelf life. The orchards (ECO) and in five certified quality characteristics analyses covered orchards in which integrated soluble solids and titratable acidity technology (IP) was used. All (taken as a measure of processing orchards were located in the central usefulness and indicators of sugar/acid region of Poland. The ECO and IP balance), physical characteristic of orchards were matched in pairs (A-E) apple texture (firmness and juiciness) according to geographical proximity and the sensory assessment including and/or climate-soil similarity. In all external as well as internal (eating) cases, fruits were collected from the quality attributes. For each orchard, trees grafted on M.26 rootstock, and the checking date 15 apples were grown in the mid-intensity (1250- tested (altogether – 150 apples for 1500 trees/ha). Fruits were picked at each technology: 5 orchards x the harvest maturity recommended 1 picking date x 2 checking dates x for fruit destined for storage (internal 15 apples = 150 apples). From each procedures of IO Fruit Storage sample 10 fruits were subjected to Department). Nevertheless in some instrumental measurements and then commercial IP orchards (B, D and E), sensory assessment while 5 fruits the harvesting date was intentionally were presented as sample for delayed due to weak (unsatisfied) blush appearance evaluation. The colour. The postponing time was instrumental analyses consisted of controlled by regular checking of the following measurements: firmness ethylene concentration in the seed (N) by penetrometer method with the cavity, not to exceed the values Magness-Taylor probe of 11.1 mm characteristic for pre-climacteric diameter (Instron texture press 4303), stage. Immediately after harvest juiciness index (%) according to fruits were transported to storage Konopacka and Płocharski (2001); facilities of IO. Fruit taken for acidity with potentiometric method by storage were matched in size, shape titration to pH 8.1 and calculation to and colour and had no visible marks malic acid content (%), and soluble of mechanical or microbial damage. solids contents of freshly squeezed Before storage, each batch of apples fruit juice by refractometric method was subjected to routine analyses (%). For sensory assessment of stored that allow characterization of fruit apples, the scaling-profiling method maturity. Among others ethylene was used. The data were collected concentration in seed cavities, starch through the computerized data index, skin blush percentage, collecting system “ANALSENT NT” firmness, soluble solids and titratable (Caret, Systemy Cyfrowe, Polska) acidity were determined. Fruits were developed at the Polish Academy of stored for two months at 1 ºC. The Sciences, Warsaw, Poland. 27 quality of stored apples was assessed qualitative traits connected with

J. Fruit Ornam. Plant Res. vol. 20(2) 2012: 51-61 53 D. Konopacka et al. appearance, aroma, taste and texture of RESULTSANDDISCUSSION tested fruits that can influence potential buyers’ perception were evaluated. In Objective quality characteristics the current paper only the attributes In Table 1 quality characteristics that significantly impact the quality of of fruit after picking are given. compared apple batches are to be Considering blush percentage it may discussed while others such as be noticed that fruit grown in organic astringency, or odd-taste that were not orchards (ECO) reached its noticed in this experiment, were omitted. harvesting maturity earlier than those Each attribute was rated on a continuous produced by integrated method (IP). linear scale with anchor points at each However, at the same time fruit end, marked as 0 and 100 points. In the produced in organic orchard (ECO) case of sensory assessment 0 denotes were characterised by higher lack/low intensity or inappropriate firmness and also by significantly harmonization of evaluated higher titratable acidity. Similar characteristic, and 100, high intensity results were previously reported by or very good harmonization of the several researchers (Wiebel et al., evaluated attribute. The gathered data 2000; Błaszczyk, 2006; Cmelik et al., were then transposed to numeric values 2007; Dangour et al., 2009). In the considering the whole scale to be 10 case of orchards, where the subjective units. In the case of harvesting date of IP fruit was external quality assessment, the intentionally delayed to increase their description of the scale is given blush intensity (B, D and E), the together with results (see Table 4). differences in titratable acidity The expert panel consisted of 10 between ECO and IP fruit became judges recruited from the staff of the more distinct. Results obtained after Research Institute of Horticulture, two months of storage at normal trained and having longstanding atmosphere conditions (at 1 ºC) as experience in sensory assessment of well as after additional 7 days of horticulture products. The apple ripening at 18 °C (shelf life period) sample for internal (eating) quality confirmed the differences between evaluation was served as peeled fruits produced in organic orchards quarter placed in individual plastic and those produced by integrated container covered with a lid. methods (Tab. 2). The quality indices The data were elaborated statistically measured show consistently higher using STATISTICA 8.0 software firmness and titratable acidity for package (Stat Soft Inc., Tulsa, USA). fruit produced in organic orchards, The differences between means were as well as indicate their higher determined by the one and two-ways juiciness and soluble solids analysis of variance (ANOVA) and contents compared to IP fruit. Duncan’s multiple range test at p = 0.05

54 J. Fruit Ornam. Plant Res. vol. 20(2) 2012: 51-61 The comparison of sensory quality and processing… Table 1. Apple quality at the harvest time e y t g e i t a d t s a i t n d d c n i

n e l a o e g c i o

r t n e s s l m i e a s d t e b p e z r s e i l g a l a e n t h b a a h v a s u n r ] m ] r ] c c ] l u t a r r a o l i i o % N % % L O m H B [ F [ S [ T [

ECO; organic 04.10.2010 72 bcd * 88.0 f 12.9 cd 1.09 f A IP; integrated 05.10.2010 58 a 81.7 e 12.8 bc 1.04 e

ECO; organic 07.10.2010 - 102.6 g 13.3 e 1.14 g B IP; integrated 21.10.2010 68 b 73.5 a 12.6 b 0.95 d

ECO; organic 12.10.2010 89 f 82.7 e 13.9 g 1.09 f C IP; integrated 12.10.2010 53 a 74.4 ab 12.1 a 0.85 c

ECO; organic 08.10.2010 70 bc 80.3 ed 13.7 f 1.23 h D IP; integrated 25.10.2010 75 cde 76.7 bg 14.4 h 0.77 b

ECO; organic 07.10.2010 78 e 78.3 cd 13.0 d 1.05 e E IP; integrated 29.10.2010 77 de 74.9 ab 14.0 g 0.74 a

*Means in columns marked with the same letter do not significantly differ, Duncan MPR test, p < 0.05 Table 2. The influence of orchard management and shelf life on quality parameters of `Topaz` apple

Titratable Firmness Juiciness Soluble solids acidity [N] [%] [%] [%] Shelf life orchard management (days) d d d d e e e e t t t t c c c c a a a a i i i i r r r r n n n n g g g g a a a a O O O O e e e e g t g t g t g t C C C C r r r r P P P P n n n n E o I i E o I i E o I i E o I i

1 74.1 a* 69.8 b 35.1 a 32.1 b 14.8 a 13.9 b 0.87 a 0.69 c

7 67.2 b 61.3 c 32.0 b 31.0 b 14.5 a 13.9 b 0.77 b 0.64 c

Average 70.8 A 65.6 B 33.6 A 31.5 B 14.7 A 13.9 B 0.82 A 0.67 B

*means marked with the same letter do not significantly differ, Duncan MPR test, p < 0.05

J. Fruit Ornam. Plant Res. vol. 20(2) 2012: 51-61 55 D. Konopacka et al. Eating quality assessment 7 days of shelf life, due to acidity The obtained results of instrumental decrease. In sensory tests, higher measurement generally stayed in sweetness sensation was reported consensus data gathered by sensory despite the invariable values of solu- panel (Tab. 3). The assessors ble solids contents. The perceived confirmed higher firmness of the differences in sweet and sour taste organic apples both just after storage intensity sensation for apples pro- and after the shelf life. The higher duced by both investigated methods apple firmness was associated with did not influence their final taste their higher crunchiness expressed as harmonization or their overall eating a sensation of higher “noisiness” quality (Tab. 3). Further, irrespec- during tissue biting, what is highly tively of orchard management sys- appreciated by consumers. In the tem, aroma of fully ripened apple, case of juiciness the differences irrespectively whether checked on noticeable when measured with fruit cut into pieces (Tab. 3) or using instrumental (objective) method whole fruit (Tab. 4) was perceived (Tab. 2) were not detected by with similar intensity. Although for sensory panel (Tab. 3). Finally the ‘Topaz’ we identified some differ- overall texture of fruits produced ences between sweetness/sourness with both technologies was similarly pattern for fruit produced with ECO scored in the range 5.6-5.9 in the 10- and IP technology, finally results points scale. Taking into consideration obtained stay in consensus with those the challenge of supplying the market reported by Adamczyk et al. (2006), with apple fruit of the highest quality, it Peck et al. (2006) or Nogy et al. is worth mentioning, that in the current (2012), who stated that the overall experiment, ‘Topaz’ apples produced in eating quality assessed by sensory organic orchards lost their quality methods is not dependent on orchard slightly slower than IP fruit what could management system. However, many aid their marketability. studies have unequivocally proved Fruits from organic orchards that vegetables and fruits from or- (ECO) were perceived as less sweet ganic farms have a better taste and and sourer than those grown in IP smell. Organic fruits are usually re- orchards (Tab. 3). While the per- ported to contain more total sugars ceived stronger sensation of sour that these of conventional orchards, taste in organic fruit was justified by which probably influenced their bet- its higher titratable acidity, the lack ter taste perception by consumers of correlations between soluble sol- (Rembiałkowska, 2007). ids contents and fruit sweetness was connected with generally high sour- Appearance attractiveness ness of evaluated samples that is On the contrary to internal characteristic for ‘Topaz’ variety. quality, the differences in appearance The effects of acidity on sweetness of ECO and IP fruits were very sensation were clearly visible after distinct. The only trait perceived

56 J. Fruit Ornam. Plant Res. vol. 20(2) 2012: 51-61 The comparison of sensory quality and processing… Table 3. The influence of orchard management and shelf life on eating quality of ‘Topaz’ apple, data expressed in subjective units (0-10 point’s scale)

Orchard management Shelf life ECO IP Average organic integrated Aroma of ripe apple 1 3.0 a* 3.4 a 3.2 A 7 3.7 a 3.7 a 3.7 A Average 3.4 A 3.6 A Hardness 1 5.5 c 4.7 ab 5.1 A 7 4.9 b 4.4 a 4.6 B Average 5.2 B 4.5 A Crunchiness 1 5.4 a 4.8 a 5.1 A 7 4.8 a 4.1 b 4.4 B Average 5.1 B 4.4 A Juiciness 1 5.0 ab 5.4 a 5.2 A 7 4.9 b 4.8 b 4.9 B Average 5.0 A 5.1 A Overall texture 1 6.1 a 6.2 a 6.1 A 7 5.8 a 5.2 b 5.4 B Average 5.9 A 5.6 A Sweet taste 1 3.4 a 4.1 b 3.7 A 7 4.1 b 4.2 b 4.2 B Average 3.8 A 4.2 A Sour taste 1 5.9 a 5.3 b 5.6 A 7 5.3 b 4.7 c 5.0 B Average 5.6 B 5.0 A Flavour 1 5.7 a 5.5 a 5.6 A 7 5.7 a 5.6 a 5.6 A Average 5.7 A 5.6 A Overall quality 1 5.4 a 5.7 a 5.6 A 7 5.3 a 5.2 b 5.2 B Average 5.6 A 5.6 A

*Means marked with the same letter do not significantly differ, Duncan MPR test, p < 0.05

J. Fruit Ornam. Plant Res. vol. 20(2) 2012: 51-61 57 D. Konopacka et al. Table 4 . The influence of orchard management on `Topaz’ apple appearance Means and SD for 1 and 7 days of shelf life Attribute ECO IP and p-level organic integrated 0-10 point’s scale word anchors Background colour 7.8 ±1.72 7.8 ±1.59 0.724 0 −green; 10 −yellow Blush colour 7.9 ±1.43 6.9 ±1.60 0.000 0 – light red; 10 – dark red Percentage of blush 7.6 ±1.33 6.1 ±1.30 0.000 0 – 0%; 10 – 100% Aroma 5.6 ±2.30 6.1 ±2.23 0.084 0 – no aroma; 10 – very intensive Surface 4.6 ±1.52 6.0 ±1.59 0.000 0 −crude/matte; 10 - glossy/smooth Russeting 3.3 ±1.45 2.0 ±1.10 0.000 0 −no; 10 – 100% surface Damages 1.8 ±1.91 1.1 ±0.99 0.000 0 −lack; 10 −meaningful Shape regularity 7.7 ±1.44 8.2 ±1.45 0.016 0 −deformed; 10 −regular Fruit size 6.6 ±1.81 5.9 ±1.37 0.000 0 −small; 10 – very big Overall appearance 5.1 ±1.73 6.5 ±1.36 0.000 0 −unattractive; 10 – very attractive similarly for fruits from both orchard organic apples were characterized with systems was the yellowish background rougher skin than those produced within of skin colour, typical for ‘Topaz’ IP system, what is typical for fruits apples (Tab. 4). Fruits from organic grown in orchard without any chemical orchards were characterized with larger treatments. Moreover, the organic and more intensive red blushes than apples were perceived as less regular in those from IP system. Similar shape and despite of generally bigger phenomenon of stronger and more size also were more diversified than IP extensive blush expression on organic fruit. This is reflected by a higher apples than on fruit produced within the standard deviation (Tab. 4). Finally, the integrated system were also described overall appearance attractiveness of by Adamczyk et al. (2006) and Weibel organic fruit was judged significantly et al. (2000). The restricted crop lower than IP fruits what usually protection treatments against pests and indicates lower product marketability. diseases in organic orchards resulted in Nevertheless consumers oriented a higher number of blemishes, scars and toward bioproducts may not pay special extensive rust compared to IP fruits attention to some appearance defects of negatively affecting organic apple fruit considering other their attractiveness (Tab. 4). Further, the advantages (Weibel and Grab, 2000).

58 J. Fruit Ornam. Plant Res. vol. 20(2) 2012: 51-61 The comparison of sensory quality and processing… Processing potential traits connected with aroma Generally, the obtained results in- assessment. dicate that both ECO and IP apples 2. Fruits from organic orchards had did not differ much in chemical significantly stronger blush colour composition, thus revealing similar covering the higher percentage of processing usefulness (Tab. 2). How- apple skin; however they were ever, the observed higher titratable more differentiated in shape and acidity of organic than IP fruit, also size. More frequently than in the detectable within sensory evaluation case of IP apples there were and also holding on during shelf life observed marks, scars and rust, (Tab. 3), gives the real possibility of which negatively affected their exploiting this characteristic as proc- attractiveness. essing advantage. According to 3. Analysis of the chemical Markowski et al. (2007) ‘Topaz’ composition of fruits indicates that cultivar can be used as raw material apple from organic orchards are suitable for production of different characterized by higher titratable apple products such as clear and acidity and soluble solids content, cloudy as well as apple which could favour their potential puree, nevertheless products proc- application as the additive essed exclusively of ‘Topaz’ may not regulating acidity and shape the be fully accepted by consumers due desirable sensory traits of processed to their high acidity. However, just organic products. this high natural acidity of ‘Topaz’ apple, strengthened by organic tech- Acknowledgment: The work has nology, could favour potential appli- been supported by a grant from the EU cation of ECO ‘Topaz’ fruit as the Regional Development Fund through additive regulating acidity and shape the Polish Innovation Economy Opera- the desirable sensory traits of other tional Program, contract N. UDA- less acidic processed organic POIG.01.03.01-10-109/08-00 products. REFERENCES CONCLUSIONS 1. The results of internal sensory Adamczyk M., Rembiałkowska E., Wa- assessment did not explicitly siak-Zys G. 2006. The comparison of demonstrate the effect of the sensory quality of apples from organic compared orchard management and conventional production and after storage. ŻYWNOŚĆ NAUKA systems. Although the fruits from TECHNOLOGIA JAKOŚC 2 (47) organic orchards were perceived Supl.: 11-19 (abstract in English). as slightly firmer, less sweet and Błaszczyk J. 2006. The influence of harvest sourer, than IP fruit, they did not date on the storability ‘Topaz’ apples. differ in overall eating quality. ZESZ. NAUK. INST. SADOW. There was no significant effect of KWIAC. Tom 14: 87-93 (abstract in the growing system on the quality English).

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PORÓWNANIE JAKOŚCI SENSORYCZNEJ ORAZ POTENCJAŁU PRZETWÓRCZEGO JABŁEK ‘TOPAZ’ POCHODZĄCYCH Z SADÓW EKOLOGICZNYCH ORAZ PROWADZONYCH METODAMI PRODUKCJI INTEGROWANEJ

Dorota Konopacka, Urszula Grzyb, Aneta Matulska, Anna Wawrzyńczak, Dorota Kruczyńska i Krzysztof P. Rutkowski

STRESZCZENIE

Celem badańbyło porównanie cech jakościowych oraz jakości sensorycznej ja- błek odmiany Topaz pochodzących z certyfikowanych sadów ekologicznych (ECO) z owocami wyprodukowanymi metodami integrowanymi (IP) oraz ich przydatności technologicznej dla przetwórstwa. Owoce zbierano w pięciu sadach certyfikowanych ECO oraz IP w stanie dojrzałości zbiorczej i przechowywano przez dwa miesiące w chłodni w atmosferze normalnej i w temperaturze 1 ºC. Jakośćowoców oceniano po dodatkowych 1 i 7 dniach przechowywania w temperaturze 18 ºC. Owoce z sadów ekologicznych charakteryzowały sięwiększym zróżnicowaniem pod względem kształtu i wielkości. Częściej występowały na nich skazy i blizny oraz ordzawienia wpływające na obniżenie atrakcyjności ich wyglądu zewnętrznego w stosunku do owoców IP. Ocena sensoryczna jakości wewnętrznej owoców nie wykazała jedno- znacznie wpływu porównywanych technologii uprawy na walory smakowe ocenia- nych jabłek. Chociażowoce z sadów ekologicznych były postrzegane jako mniej słodkie i bardziej kwaśne, nie wpłynęło to na ogólnąocenęjakości konsumpcyjnej. Nie zaobserwowano teżwpływu technologii na cechy związane z aromatem i ogólną ocenątekstury. Analizy podstawowego składu chemicznego owoców wskazują, że jabłka z sadów ekologicznych charakteryzująsięśrednio wyższąkwasowościąoraz wyższązawartościąekstraktu, co może skłaniaćdo ich potencjalnego wykorzystywa- nia jako dodatku regulującego kwasowośći sprzyjającego kształtowaniu pożądanych cech sensorycznych w przetworach ekologicznych.

Słowa kluczowe: produkcja ekologiczna, jakośćowoców, atrakcyjnośćsensoryczna, skład chemiczny, przydatnośćdla przetwórstwa

J. Fruit Ornam. Plant Res. vol. 20(2) 2012: 51-61 61