Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance

Consumers often throw away faded greens, because taste and appearance are less appealing compared to fresh ones. We report here a family of antioxidants, the phyllobilins, which increase during storage in iceberg lettuce and cucumber. We show that informing consumers about rising levels of phyllobil...

Descripción completa

Detalles Bibliográficos
Autores principales: Karg, Cornelia A., Neubig, Christina M., Roosen, Jutta, Moser, Simone
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Brief Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8329175/
https://www.ncbi.nlm.nih.gov/pubmed/34341341
http://dx.doi.org/10.1038/s41538-021-00101-7
Descripción
Sumario:Consumers often throw away faded greens, because taste and appearance are less appealing compared to fresh ones. We report here a family of antioxidants, the phyllobilins, which increase during storage in iceberg lettuce and cucumber. We show that informing consumers about rising levels of phyllobilins leads to a longer willingness to consume faded lettuce and to an improved health and safety perception.

Ejemplares similares