�� verkefninu var geymslu��ol gr��nmetis til sko��unar. Framkv��mt var skynmat �� t��m��tum, kart��flum, gulr��tum og r��fum �� 6 vikur sumari�� 2021. Gr��nmeti�� var geymt vi�� ��renns konar geymsluskilyr��i: (1) K��lir 1 sem var vi�� 2��C, (2) k��lir 2 vi�� 12��C og (3) herbergi sem var vi�� um 22��C. Skynmat f��r fram �� gulr��tum og r��fum ��r r��mi vi�� 2 ��C en skynmat �� t��m��tum og kart��flum ��r r��ni vi�� 12 ��C. Til vi��b��tar var unnin g����asko��un �� gr��nmetistegundunum fj��rum ��r ��llum ��remur r��mum. Fylgst var me�� raka- og hitastigi �� hverju r��mi fyrir sig, gr��nmeti var vigta�� til a�� fylgjast me�� r��rnun og s��ni voru tekin til gerlam��linga. G����astu��ulsa��fer�� (QIM) var notu�� vi�� skynmat. Skalar fyrir skynmati�� voru endurb��ttir �� gegnum allt verkefni��. Ni��urst����ur ��r skynmati me�� notkun ��essara skala s��ndu a�� ��eir geta n��st vi�� a�� leggja mat �� ferskleika ��eirra gr��nmetistegunda sem til ranns��knar voru. Gerlam��lingar voru ger��ar �� t��m��tum og papp��rsumb����um t��mata. Ni��urst����ur ��r ��eim m��lingum s��ndu a�� ��rverur vaxa vel �� papp��rsumb����um. R��fur og gulr��tur t��pu��u t��luver��ri ��yngd en hafa ��arf �� huga a�� rakastig �� k��lir��mum var ekki eins og best ver��ur �� kosi��. G����i metin me�� skynmati ur��u lakari me�� t��ma fyrir allar gr��nmetistegundirnar. G����in r��rnu��u hlutfallslega mest fyrir t��mata en minnst fyrir gulr��tur. ��etta sk��rist af ��l��ku geymslu��oli tegundanni. �� sj��ttu viku ranns��knarinnar var allt gr��nmeti a�� fr��t��ldum gulr��tum tali�� vera ��h��ft til neyslu. Vinnan var hluti af verkefninu B��tt g����i, geymslu��ol og minni s��un �� vir��iske��ju ��slensks gr��nmetis en ��a�� er styrkt af Matv��lasj����i. ����r J��hanna El��n ��lafsd��ttir og Gu��n�� Sif Sverrisd��ttir voru sumarstarfsmenn hj�� Mat��s vi�� verkefni��. Vinnan skila��i mikilv��gum afrakstri vi�� ��r��un �� skynmatssk��lum og ni��urst����urnar ver��a hagn��ttar �� geymslu��olsranns��knum �� gr��nmeti �� framt����inni. _____ Sensory evaluation was carried out for tomatoes, potatoes, carrots and rutabags for 6 weeks during summer 2021. The vegetables were stored at (1) 2 ��C, (2) 12 ��C and (3) room temperature about 22 ��C. Samples from all storages were inspected and photographed, weight loss was determined throughout the experiment and total viable counts were determined in some cases. The sensory evaluation was carried out for tomatoes and potatoes stores at 12 ��C and carrots and rutabagas stored at 2 ��C. The Quality Index Method (QIM) was used for sensory evaluation. Scales were developed for tomatoes, potatoes, carrots and rutabagas. The method was found useful for sensory evaluation of the freshness of vegetables, but the scales need further development. The quality of the vegetables as measured by the QIM method decreased throughout the experiment. The weight of rutabaga and carrots decreased considerably throughout the experiment. This work was a part of the project Improved quality, shelf-life and reduced waste in the value chain of Icelandic vegetables. The work was important for development of suitable QIM scales for sensory evaluation of vegetables. Future shelf-life experiments will benefit from this work.

Styrktara��ilar/Funding: Matv��lasj����ur / Icelandic Food Innovation Fund