Changes in appearance during the spoilage process of fruits and vegetables
Implications for consumer use and disposal
Bibliographic Data
| ID | 22355779 |
|---|---|
| Authors | Hendrik N J Schifferstein (0000-0002-3424-7138, Delft University of Technology, corresponding author) |
| Year | 2024 |
| Volume | 12 |
| Pages | 100184 |
| Publication date | 2024-03-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Cleaner and Responsible Consumption (JOURNAL) |
| Journal identifiers | ISSN: 2666-7843 |
| Publisher | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.clrc.2024.100184 |
| OpenAlex | W4392028781 |
| Language | EN |
| References cited | 57 |
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 365 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
Biology · Business · Food spoilage · Chemistry · Computer Science · Consumer Attitudes and Food Labeling · Environmental Science · Food Waste Reduction and Sustainability · Olfactory and Sensory Function Studies · Food Science
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The Behavioral Immune System (and Why It Matters)
Factors Influencing Vegetable and Fruit Use
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Development and validation of the Food Disgust Picture Scale
Food disgust sensitivity influences the perception of food hazards
Sensory shelf life estimation of minimally processed lettuce considering two stages of consumers’ decision-making process
Disgust as a disease-avoidance mechanism
Food waste and domestic refrigeration
Beyond the Throwaway Society
Individual Differences in Haptic Information Processing
| Citation velocity | historical |
|---|---|
| Highly cited | No |