The aim of the study was the comparison of sensory quality of ‘Jonagold’ and ‘Idared’ cultivars from organic and conventional production after harvest and after storage in cold store. The sensory attributes of the apples were assessed using a Quantitative Descriptive Analysis (QDA) and additionally, as a consumers’ quality (preference assessment). To describe the quality, 11 distinguishing marks appointed by a panel of experts were used. In consumers’ preference assessment a paired comparison test was applied. The results obtained indicated the difference between cultivars, namely in some aroma and taste attributes. The cultivars showed also difference in firmness, juiciness and in general quality. The method of production did not influence the sensory quality of apples. However the storage process has reduced most sensory attributes of the both examined cultivars, except acid odor and astringent taste. In the consumers’ preference assessment of peel colour in the organic ‘Jonagold’ apples was better than of ‘Jonagold’ apples from conventional production.
apples, sensory quality, organic production, conventional production