Colored Backgrounds Affect the Attractiveness of Fresh Produce, but Not it’s Perceived Color
Vegetables, Retail design, Color assimilation, Color contrast, Simultaneous contrast
The color of the background on which products are presented may affect their perceived attractiveness.We presented five different vegetables (tomato, carrot, yellow bell pepper, cucumber, eggplant) on fourdifferent background colors (orange or blue, either light or dark). Although the backgrounds did not affectthe direct color perception of the vegetables, they did affect their perceived attractiveness, with quite dif-ferent backgrounds proving optimal for the various vegetables. These outcomes suggest that it is difficult tofind non-neutral background colors on which a large number of vegetables can be presented in an optimal way.
Original Publication Citation
Shifferstein, H., & Howell, B. (2016). Coloured Backgrounds Affect the Attractiveness of Fresh Produce, But Not It’s Perceived Color. Journal of Food Quality and Preference, doi.org/10.1016/j.foodqual.2016.10.011.
BYU ScholarsArchive Citation
Schifferstein, Hendrik NJ; Howell, Bryan; and Pont, Sylvia C., "Colored Backgrounds Affect the Attractiveness of Fresh Produce, but Not it’s Perceived Color" (2017). Faculty Publications. 3302.
Food Quality and Preference
Ira A. Fulton College of Engineering and Technology
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