Consumer eating habits and perceptions of fresh produce quality

Bowen, Amy

doi:10.1016/b978-0-12-822845-6.00017-8

Cited by 5 publications

(3 citation statements)

References 111 publications

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“…Over the past few decades, there has been a significant increase in consumer interest in various fruits and their health benefits [ 1 ]. This can be attributed to a combination of factors, such as heightened health awareness, improved access to nutritional information and adherence to government dietary guidelines; year-round availability facilitated by transportation advancements, growing interest in functional foods that align with health and wellness trends; and evolving snacking habits that favor healthier options, as well as a broader societal shift towards plant-based and sustainable dietary choices [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds in Berries of Winter-Resistant Actinidia arguta Miq. and Actinidia kolomikta Maxim.: Evidence of Antioxidative Activity

Česonienė,

Januškevičė,

Saunoriūtė

et al. 2024

Antioxidants

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Variations between fruit cultivars can significantly impact their biochemical composition. The present research examined the variability in the qualitative and quantitative content of phenolic compounds in berry extracts of Actinidia kolomikta and Actinidia arguta cultivars. Additionally, antioxidant activities of berry extracts were evaluated. The total phenolic, flavonoid, proanthocyanidin contents and hydroxycinnamic acid derivatives were determined using the appropriate methodologies. The average amount of phenolic compounds in A. kolomikta berries (177.80 mg/g) was three times higher than that of A. arguta (54.45 mg/g). Our findings revealed that berries of A. kolomikta and A. arguta accumulated, on average, 1.58 RE/g DW (rutin equivalent/g dry weight) and 0.615 mg RE/g DW of total flavonoids, 1439.31 mg EE/g DW (epicatechin equivalent/g dry weight) and 439.97 mg EE/g DW of proanthocyanidins, and 23.51 mg CAE/g DW (chlorogenic acid equivalent/g dry weight) and 5.65 mg CAE/g DW of hydroxycinnamic acid derivatives, respectively. The cultivars of both species were characterized by higher antioxidant activity of total phenolic compounds determined using CUPRAC and FRAP methods compared to the ABTS•+ method. The variability in phenolic compounds’ qualitative and quantitative content in tested berry extracts was evaluated by applying ultra-high performance liquid chromatography (UHPLC) coupled to mass spectrometry in tandem with electrospray ionization. Significant intraspecific differences in the amounts of total phenolic compounds, total flavonoid compounds, proanthocyanidins, and hydroxycinnamic acid derivatives were determined among cultivars. Four phenolic acids, eight flavonols, two flavones, and five flavon-3-ols were identified in the berry extracts.

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Section: Introductionmentioning

confidence: 99%

Phenolic Compounds in Berries of Winter-Resistant Actinidia arguta Miq. and Actinidia kolomikta Maxim.: Evidence of Antioxidative Activity

Česonienė,

Januškevičė,

Saunoriūtė

et al. 2024

Antioxidants

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“…These parameters include flesh color, soluble solid content (Brix), bitterness, citrulline content, arginine content, seed size, rind thickness, flesh firmness, fruit shape, rind strip pattern and so on. For example, flesh sweetness is one of the most important determining factors to the consumers (Fall et al 2019;Bowen et al 2022). Flesh color is also an attractive trait to the consumers which includes red, pink, orange, canary yellow, salmon yellow, pale yellow, cream, and white (Fall et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Development of SNP Markers to Distinguish Various Watermelon Traits and Validation Using Fluidigm Genotyping Assay

Yeo

Hong

Rahim

et al. 2023

Plant Breed. Biotech.

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Watermelon [Citrullus lanatus (Thunb.) Matsum and Nakai] is one of the economically most important fruit crops of the Cucurbitaceae family. Among different watermelon traits, disease resistance and fruit quality are the important traits for growers and consumers. The single nucleotide polymorphism (SNP) markers similar to those traits can potentially and cost-effectively distinguish the genetic variations among these traits. Consequently, we developed 33 SNP makers linked to different watermelon traits associated with fruit quality and disease resistance, and validated in the genetic resources of watermelon and F1 breeding lines using 'Fluidigm SNP Genotyping' assay. Most of the SNP markers distinguished the alleles into three different types such as reference allele, alternative allele and heterozygous from watermelon genotypes for various traits. The SNP markers 'ZymFL-T81P' (ZYMVresistance), 'FON1-U161' and 'FON1-S075' (Fusarium wilt-resistance), 'Pmr21-Cla831' (PM-resistance), and 'ClGBS-J168' and 'GBS-GC230' (GSB-resistance) can successfully differentiate resistant (R), susceptible (S) and heterozygous watermelon genotypes. Similarly, the SNP marker associated with sugar content, citrulline content, arginine content, rind hardness, flesh firmness, fruit shape, rind strip pattern of watermelon fruit and seed coat colour can successfully distinguished the watermelon genetic resources and F1 breeding lines as reference allele (A) type, alternative allele (B) type and heterozygous (H). These SNP markers could be utilized for marker assisted selection as well as screening of a large number of watermelon germplasm for fruit quality and disease resistance. However, further validation like artificial inoculation of pathogens for the traits related to disease resistance is required in watermelon crops.

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“…Pada tahun 2018, persentase pengeluaran per kapita pada makanan sebesar 39,34%, dan mengalami penurunan menjadi 38,99% pada tahun 2019 (Badan Pusat Statistika Kota Bandung, 2020). Penelitian mengenai persepsi konsumen untuk meningkatkan minat keputusan pembelian masih menjadi fokus banyak penelitian saat ini di bidang pemasaran, karena faktor tersebut dapat meningkatkan keuntungan para pelaku bisnis agar tercipta transaksi berdasarkan persepsi konsumen (Bowen & Grygorczyk, 2022;Lefebvre et al, 2022;Schalich et al, 2022). Keputusan pembelian ulang berdampak pada kepuasan konsumen, ketika mereka puas membeli suatu produk dan merek yang sama (Musa et al, 2018b).…”

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Meningkatkan Kepuasan Konsumen melalui Consumer Taste Perception terhadap Keputusan Pembelian Ulang pada UMKM Kuliner di Kota Bandung

Hadiantini,

Sarifiyono,

Maharani

2023

JMP

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<em>The recovery of culinary MSMEs (Micro, Small, and Medium Enterprises) due to the pandemic is still in the process of moving towards stability. Many MSMEs in Bandung, especially in the culinary sector, have experienced a decline in their business turnover. This research aims to analyze efforts to increase purchase satisfaction in the culinary sector in the city of Bandung based on consumer taste perceptions of purchase satisfaction which have an impact on repeat purchase decisions. The results of this research prove that consumer taste perception has a significant effect on purchase satisfaction. Apart from that, consumer taste perception has quite an influence on repurchase decisions, while purchase satisfaction has a significant influence on repurchase decisions. Consumer taste perception was found to have an indirect influence on purchasing decisions through purchase satisfaction. Overall, the results of this research indicate that consumer taste perception is able to influence repurchase decisions, both directly and indirectly through purchase satisfaction.</em>

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Consumer eating habits and perceptions of fresh produce quality

Cited by 5 publications

References 111 publications

Phenolic Compounds in Berries of Winter-Resistant Actinidia arguta Miq. and Actinidia kolomikta Maxim.: Evidence of Antioxidative Activity

Phenolic Compounds in Berries of Winter-Resistant Actinidia arguta Miq. and Actinidia kolomikta Maxim.: Evidence of Antioxidative Activity

Development of SNP Markers to Distinguish Various Watermelon Traits and Validation Using Fluidigm Genotyping Assay

Meningkatkan Kepuasan Konsumen melalui Consumer Taste Perception terhadap Keputusan Pembelian Ulang pada UMKM Kuliner di Kota Bandung

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