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Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
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Visually suboptimal bananas: How ripeness affects consumer expectation and perception.

Claudia Symmank1, Susann Zahn1, Harald Rohm1

  • 1Chair of Food Engineering, Technische Universität Dresden, 01062 Dresden, Germany.

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Summary

Consumer perception of food waste often links appearance to palatability. This study found that while visually suboptimal bananas (RD 7) had lower initial purchase intention, sensory perception and overall liking improved post-tasting, highlighting communication

Keywords:
BananaConsumerFood wasteJust-about-right analysisRipeness degreeSuboptimal food

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Area of Science:

  • Food Science
  • Consumer Behavior
  • Sensory Analysis

Background:

  • Consumer expectations regarding food appearance significantly influence food waste in developed countries.
  • Visually suboptimal food is often perceived as less palatable, contributing to unnecessary discarding.
  • Bananas serve as a model to investigate the impact of visual cues on consumer acceptance.

Purpose of the Study:

  • To determine how banana appearance influences consumer overall liking, sensory attribute ratings, purchase intention, and intended use.
  • To compare consumer responses to bananas of different ripeness degrees (RD 5 vs. RD 7).
  • To explore the relationship between sensory perception, liking, and purchase intention for visually suboptimal bananas.

Main Methods:

  • Utilized 233 participants to evaluate bananas at two ripeness degrees (RD 5 and RD 7).
  • Assessed consumer satisfaction with sensory attributes (flavor, taste, texture) using just-about-right scales.
  • Measured expected and perceived overall liking, purchase intention, and intended use, comparing pre- and post-tasting evaluations.

Main Results:

  • Visually suboptimal (RD 7) bananas showed significantly lower expected liking and purchase intention.
  • Post-tasting, purchase intention remained significantly lower for RD 7, but overall liking showed no significant difference compared to RD 5.
  • Firmness was the only sensory attribute rated as not just-about-right for RD 7 bananas post-tasting.
  • Consumer importance of shelf-life impacted purchase intention for different ripeness degrees.

Conclusions:

  • Despite initial visual drawbacks, sensory perception of suboptimal bananas positively correlates with overall liking and purchase intention after tasting.
  • Effective communication strategies are crucial to convince consumers that visually suboptimal food is palatable, thereby reducing food waste.
  • Addressing consumer perceptions of ripeness and its link to quality is key to improving food utilization.