TY - JOUR
T1 - Colored backgrounds affect the attractiveness of fresh produce, but not it's perceived color
AU - Schifferstein, Rick
AU - Howell, BF
AU - Pont, Sylvia
N1 - Author accepted manuscript
PY - 2017
Y1 - 2017
N2 - 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 four different background colors (orange or blue, either light or dark). Although the backgrounds did not affect the direct color perception of the vegetables, they did affect their perceived attractiveness, with quite different backgrounds proving optimal for the various vegetables. These outcomes suggest that it is difficult to find non-neutral background colors on which a large number of vegetables can be presented in an optimal way.
AB - 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 four different background colors (orange or blue, either light or dark). Although the backgrounds did not affect the direct color perception of the vegetables, they did affect their perceived attractiveness, with quite different backgrounds proving optimal for the various vegetables. These outcomes suggest that it is difficult to find non-neutral background colors on which a large number of vegetables can be presented in an optimal way.
KW - Color assimilation
KW - Color contrast
KW - Retail design
KW - Simultaneous contrast
KW - Vegetables
UR - http://www.scopus.com/inward/record.url?scp=84994000677&partnerID=8YFLogxK
UR - http://resolver.tudelft.nl/uuid:3f4e585b-f037-4366-8631-e1aee66f5f94
U2 - 10.1016/j.foodqual.2016.10.011
DO - 10.1016/j.foodqual.2016.10.011
M3 - Article
AN - SCOPUS:84994000677
SN - 0950-3293
VL - 56
SP - 173
EP - 180
JO - Food Quality and Preference
JF - Food Quality and Preference
ER -