Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Survey on Consumers' Perception of Fresh-cut Root Vegetables

신선편이 근채류에 대한 소비자 인식도 조사

  • 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)
  • 장민선 (덕성여자대학교 식품영양학과) ;
  • 김지강 (농촌진흥청 국립원예특작과학원 채소과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Received : 2010.08.19
  • Accepted : 2010.09.29
  • Published : 2010.10.31
Download PDF
⟨ Previous Next ⟩

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

References

  1. 김건희. 2005. 소비자의 신선편이식품에 대한 수요와 요구. 식품저장과 가공산업. 4:2-7
  2. 이용선. 2010. 신선편이농산물 시장의 기회와 과제. 농업전망 2010. pp 283-314
  3. Ahvenainen R. 1996. New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci Technol 7:179-186 https://doi.org/10.1016/0924-2244(96)10022-4
  4. Chang MS, Cho SD, Kim DM, Kim GH. 2009. Analysis of consumer preferences with regard to sensory quality attributes of korean grapes. Korean J Food Preserv 16:204-210
  5. Cho DJ, Hur JW, Kim HY. 1989. Influencing factors in drying shrinking characteristics of root vegetables. Korean J Food Sci Technol 21:203-211
  6. Cho SD, Kim DM., Kim GH. 2008. Survey on consumer preceptions of the sensory quality attributer of apple. Korean J Food Preserv 15:810-815
  7. Cypel YS, Prather ES. 1993. Assessment of the food perceptions of university student J ADA 93:330-332
  8. Donard VS. 1995. Marketing lightly processed fruits and vegetables. Horsci 30:15-17
  9. Han JS, Kim HY, Kim JS, Suh BS, Han JP. 1997. A survey on elementary school childrens' awareness of and preference for kim-chi. Korean J Soc Food Sci 13:259-266
  10. Han MJ, Kim NY. 1999. The preference and inhibitory effect of root vegetables on $\beta$-glucuronidase and tryptophanase of human intestinal bacteria. Korean J Soc Food Sci 15:555-564
  11. Han WK, Lee GJ. 1991. A Study on the consumer recognition of food safety and food additives. Korean J Soc Food Sci 7:23-34
  12. Hwang TY, Moon KD. 2006. Quality characteristics of fresh-cut potatoes with natural antibrowning treatment during storage. Korean J Food Sci Technol 38:183-187
  13. Hwang TY, Son SM, Lee CY, Moon KD. 2001. Quality changes of fresh-cut packaged fugi apples during storage. Korean J Food Sci Technol 33:469-473
  14. Jin YH. 2000. Attitudes and behaviors related to fruit and vegetables among housewives in the small city. Korean J Dietary Culture 15:175-188
  15. Jolly DA, Schutzm HG, Diaz-Knauf KV, Johal J. 1989. J Food Technol 11:60-65
  16. Kim DM. 1999. Extension of freshness of minimally processed fruits and vegetables. Kor J Hort Sci Techno 17:790-795
  17. Kim GM, Lee SY. 2000. The study on nutritional knowledge and eating behavior of elementary school senior students in Incheon area. J of the Korean Dietetic Assocoation 6:97-107
  18. Kim JG, Choi ST, Pae Do Han. 2009. Effect of heat treatment and dipping solution combination on the quality of peeled potato 'Jopung'. Kor J Hort Sci Techno 27:256-262
  19. Kim JK, Cha WS, Park JH, Oh SL, Cho YJ, Chun SS, Choi C. 1997. Inhibition effect against tyrosinase of condensed tannins from Korean green tea. Korean J Food Sci Techno 28: 173-177
  20. King JR, Bolin HR. 1989. Physiological and microbiological storage stability of minimally processed fruits and vegetables. Food Technol 43:132-135
  21. Kim KP, Jung PC, Yang SR. 2002. A Hedonic Price Analysis of Fruits Products. Korean J Agri Economics 43:33-56
  22. Lee JS, Kim KS. 2000. Factors on the seafood preference and eating frequency of the elementary school children. J Korean Soc Food Sci Nutr 29:1162-1168
  23. Lim JH, Choi JH, Hong SI, Jeong MC. 2005. Mild heat treatments for quality improvement of fresh-cut potatoes. Korean J Food Preserv 12:552-557
  24. Ohlsson T. 1994. Minimal processing preservation methods of the future, an overview. Trends Food Sci Technol 5:341-344 https://doi.org/10.1016/0924-2244(94)90210-0
  25. Park SY, Hwang TY, Kim JH, Moon KD. 2001. Quality changes of minimally processed lotus root(nelumbo nucifera) with browning inhibitors. Korean J Postharvest Sci Technol. 8: 164-168
  26. Yoon GS, Woo JW. 1999 The perception and the consumption behavior for the meats in Korean J Korean Soc Food Sci Nutr 28:246-256