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

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

Blog Article

Abstract Consumers often throw ngetikin 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 click here 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.