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dc.contributor.authorTarancón, Paula
dc.contributor.authorPintor-Jardines, Aurora
dc.contributor.authorEscalona-Buendía, Héctor B.
dc.contributor.authorBesada, Cristina
dc.date.accessioned2021-05-26T10:27:31Z
dc.date.available2021-05-26T10:27:31Z
dc.date.issued2021es
dc.identifier.citationTarancón, P., Pintor‐Jardines, A., Escalona‐Buendía, H. B., & Besada, C. (2021). Effect of information about mandarin internal maturity on consumer hedonic and sensory expectations. A cross‐cultural study in Spain and Mexico. Journal of the Science of Food and Agriculture, 2021,1-9.es
dc.identifier.issn1097-0010
dc.identifier.urihttp://hdl.handle.net/20.500.11939/7388
dc.description.abstractBackground: Under certain climate conditions, citrus fruit may reach optimum internal maturity while the rind is still green. It is therefore customary to enhance skin colour changes by submitting early citrus varieties to ethylene degreening treatment, which implies a cost and may result in external disorders. In this study, the effect on consumer expectations (sensory and hedonic) of providing them with information about the internal maturity of non-degreened mandarins (greenish-coloured rind) was evaluated. Results: Mandarins with three different external colour indices (CI), CI = −6, CI = +1 and CI = +5, and three ways of conveying information, were investigated: (I) No information (NoInfo), (II) The text ‘Mandarins ready to eat’ (Text) and (IIIº) Text + Visualisation of mandarin flesh (orange-coloured in all cases) (Text+Flesh). Consumer expected liking, purchase intention and sensory expectations were markedly affected after receiving the different information types. The greatest effect was detected when Text+Flesh information was provided. Rind mandarin colour was also a determinant factor of how consumer expectations were modified by the received information. Moreover, our results revealed some differences among Spanish and Mexican consumers, since maturity information had a stronger effect on hedonic expectations of Mexican consumers. Conclusions: When mandarins reach CI = +5 (pale orange-coloured rind with small areas still green), letting consumers know that mandarins are ready to eat by means of Text+Flesh information may be a non-cost strategy to avoid degreening treatment or to shorten its length.es
dc.language.isoenes
dc.publisherWiley Online Libraryes
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectRind coloures
dc.subjectLabeles
dc.subjectFlesh visualisationes
dc.subjectPurchase intentiones
dc.subjectCata questionses
dc.subjectExpected likinges
dc.titleEffect of information about mandarin internal maturity on consumer hedonic and sensory expectations: a cross-cultural study in Spain and Mexicoes
dc.typearticlees
dc.authorAddressbesada_cri@gva.eses
dc.entidadIVIACentro de Tecnología Post-recolecciónes
dc.identifier.doi10.1002/jsfa.11302es
dc.identifier.urlhttps://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.11302es
dc.journal.issueNumber2021es
dc.journal.titleJournal of the Science of Food and Agriculturees
dc.page.final9es
dc.page.initial1es
dc.relation.projectIDThis study (IVIA project number 51910) has been co-funded by the European Regional Development Fund (ERDF) of the Generalitat Valenciana 2014-2020.es
dc.rights.accessRightsclosedAccesses
dc.source.typeelectronicoes
dc.subject.agrisE73 Consumer economicses
dc.subject.agrisS01 Human nutrition - General aspectses
dc.type.hasVersionpublishedVersiones


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