Changes in appearance during the spoilage process of fruits and vegetables: Implications for consumer use and disposal

IF 3.7 Q2 ENVIRONMENTAL SCIENCES
Hendrik N.J. Schifferstein
{"title":"Changes in appearance during the spoilage process of fruits and vegetables: Implications for consumer use and disposal","authors":"Hendrik N.J. Schifferstein","doi":"10.1016/j.clrc.2024.100184","DOIUrl":null,"url":null,"abstract":"<div><p>People waste a lot of food, especially at the consumption stage in consumer households. Despite the urgency of this topic, little is known about how consumers use visual inspection to decide to throw away fruits and vegetables at different stages of ripening and spoilage. We presented 366 US consumers with images of a banana, mango, cucumber, and avocado in 5 stages of decay in an online study and we determined how signs of decay affected participants’ consumption, preparation and disposal behaviors. As expected, product attractiveness, freshness, healthiness, and nutritiousness decreased, while the degree of decay, overripeness, and disgust increased over time. The number of people willing to consume the product was linearly related to the perceived proportion of the product affected by decay, while the number of people wanting to cut off bad parts was highest when about 40% of the product was judged to be affected. As time went on, the banana was cooked and mashed more often, while the cucumber was peeled more often. As growing, ripening and decay differ considerably between agricultural products, it is important to take sensory and preparation differences into account when investigating consumption and disposal behaviors.</p></div>","PeriodicalId":34617,"journal":{"name":"Cleaner and Responsible Consumption","volume":null,"pages":null},"PeriodicalIF":3.7000,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666784324000172/pdfft?md5=72c77521d6d527789b53da610addb4cd&pid=1-s2.0-S2666784324000172-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cleaner and Responsible Consumption","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666784324000172","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}
引用次数: 0

Abstract

People waste a lot of food, especially at the consumption stage in consumer households. Despite the urgency of this topic, little is known about how consumers use visual inspection to decide to throw away fruits and vegetables at different stages of ripening and spoilage. We presented 366 US consumers with images of a banana, mango, cucumber, and avocado in 5 stages of decay in an online study and we determined how signs of decay affected participants’ consumption, preparation and disposal behaviors. As expected, product attractiveness, freshness, healthiness, and nutritiousness decreased, while the degree of decay, overripeness, and disgust increased over time. The number of people willing to consume the product was linearly related to the perceived proportion of the product affected by decay, while the number of people wanting to cut off bad parts was highest when about 40% of the product was judged to be affected. As time went on, the banana was cooked and mashed more often, while the cucumber was peeled more often. As growing, ripening and decay differ considerably between agricultural products, it is important to take sensory and preparation differences into account when investigating consumption and disposal behaviors.

水果和蔬菜变质过程中的外观变化:对消费者使用和处理的影响
人们浪费了大量食物,尤其是在消费者家庭的消费阶段。尽管这一问题十分紧迫,但人们对消费者如何利用视觉检查来决定是否扔掉处于不同成熟和变质阶段的水果和蔬菜却知之甚少。在一项在线研究中,我们向 366 名美国消费者展示了香蕉、芒果、黄瓜和鳄梨在 5 个腐烂阶段的图片,并确定了腐烂迹象如何影响参与者的消费、准备和处理行为。不出所料,随着时间的推移,产品的吸引力、新鲜度、健康度和营养成分都有所下降,而腐烂程度、过度腐烂程度和厌恶程度则有所上升。愿意食用产品的人数与感知到的产品受腐烂影响的比例呈线性关系,而当约 40% 的产品被判定受影响时,想要切掉腐烂部分的人数最多。随着时间的推移,香蕉被煮熟和捣碎的次数增多,而黄瓜被削皮的次数增多。由于不同农产品的生长、成熟和腐烂过程有很大不同,因此在调查消费和处理行为时,必须考虑到感官和制备过程的差异。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Cleaner and Responsible Consumption
Cleaner and Responsible Consumption Social Sciences-Social Sciences (miscellaneous)
CiteScore
4.70
自引率
0.00%
发文量
40
审稿时长
99 days
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信