Alongi Marilisa, Sillani Sandro, Lagazio Corrado, Manzocco Lara
Department of Agriculture, Food, Environment and Animal Sciences, University of Udine, Via Sondrio 2A, 33100 Udine, Italy.
Department of Economics, University of Genova, Via Vivaldi 5, 16126 Genova, Italy.
Food Res Int. 2019 Feb;116:1121-1125. doi: 10.1016/j.foodres.2018.09.056. Epub 2018 Sep 28.
The effect of expiry date communication on acceptability and wasting risk of fresh-cut lettuce was investigated. Fresh-cut lettuce was packed in plastic pouches reporting or not the expiry date on the label and stored at recommended (8 °C) or abuse temperature (12 °C) for increasing time up to 21 days. Lettuce was assessed during storage for colour, total viable count, consumer rejection and wasting risk. Independently on storage temperature, the presence of the expiry date caused an increase of wasting risk. When lettuce was stored at 8 °C, about 4% packages were estimated to be wasted within the expiry date (7 days). Even a lower amount of waste was estimated when expiry date was not reported. Within 7 days of storage at 12 °C, 12% of the packages without expiry date was estimated to be wasted. This percentage increased to 27% when the expiry date was printed on the lettuce label. Results emphasise the dramatic effect of the presence of the expiry date on the consumer decision to waste food.
研究了保质期信息沟通对鲜切生菜可接受性和浪费风险的影响。将鲜切生菜包装在标签上标注或未标注保质期的塑料袋中，并在推荐温度（8°C）或滥用温度（12°C）下储存长达21天。在储存期间对生菜的颜色、总活菌数、消费者拒收情况和浪费风险进行评估。无论储存温度如何，保质期的存在都会导致浪费风险增加。当生菜在8°C下储存时，估计约4%的包装在保质期（7天）内会被浪费。当未标注保质期时，估计浪费量更低。在12°C下储存7天内，估计未标注保质期的包装中有12%会被浪费。当生菜标签上印有保质期时，这一比例增至27%。结果强调了保质期的存在对消费者食物浪费决策的显著影响。
