Karg Cornelia A, Neubig Christina M, Roosen Jutta, Moser Simone
Pharmaceutical Biology, Department of Pharmacy, Ludwig-Maximilians University of Munich, Munich, Germany.
Technical University of Munich, TUM School of Management, Chair of Marketing and Consumer Research, Freising, Germany.
NPJ Sci Food. 2021 Aug 2;5(1):19. doi: 10.1038/s41538-021-00101-7.
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.
消费者常常会扔掉色泽褪变的绿色蔬菜，因为相较于新鲜蔬菜，它们的口感和卖相都欠佳。我们在此报告一类抗氧化剂——叶胆素，在卷心莴苣和黄瓜的储存过程中其含量会增加。我们发现，告知消费者叶胆素含量上升会使他们更愿意食用色泽褪变的生菜，并且对其健康和安全性的认知也会得到改善。
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