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Survey on Consumers' Perception of Fresh-cut Root Vegetables  

Chang, Min-Sun (Department of Food & Nutrition, Duksung Women's University)
Kim, Ji-Gang (Vegetable Research Division, National Institute of Horticultural and Herbal Science)
Kim, Gun-Hee (Department of Food & Nutrition, Duksung Women's University)
Publication Information
Korean journal of food and cookery science / v.26, no.5, 2010 , pp. 649-654 More about this Journal
Abstract
This study investigated the recognition of and preference for consumer root vegetables for the improvement of fresh-cut root vegetable quality. The questionnaires consisted of questions on general preference, purchasing locations and quality factors. Answers to 286 questionnaires were analyzed both descriptively and quantitatively using SPSS for Windows (Version 14.0). The principal results were as follows: 37% of the respondents preferred potatoes to other root vegetables; 52% purchased at wholemarket. Most consumers preferred fresh-cut root vegetables; 56% were un-satisfied with fresh-cut vegetables quality as high quality agents. The most considered factor in purchasing fresh-cut root vegetables was shape/appearance.
Keywords
fresh-cut; root vegetable; quality; consumer preference;
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Times Cited By KSCI : 5  (Citation Analysis)
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