Print Email Facebook Twitter Colored backgrounds affect the attractiveness of fresh produce, but not it's perceived color Title Colored backgrounds affect the attractiveness of fresh produce, but not it's perceived color Author Schifferstein, Hendrik N.J. (TU Delft Design Aesthetics) Howell, BF (Brigham Young University) Pont, S.C. (TU Delft Human Information Communication Design) Date 2017 Abstract 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. Subject Color assimilationColor contrastRetail designSimultaneous contrastVegetables To reference this document use: http://resolver.tudelft.nl/uuid:3f4e585b-f037-4366-8631-e1aee66f5f94 DOI https://doi.org/10.1016/j.foodqual.2016.10.011 Embargo date 2018-03-01 ISSN 0950-3293 Source Food Quality and Preference, 56, 173-180 Bibliographical note Author accepted manuscript Part of collection Institutional Repository Document type journal article Rights © 2017 Hendrik N.J. Schifferstein, BF Howell, S.C. Pont Files PDF Packaging_colors_1st_stud ... v18_2_.pdf 1.07 MB Close viewer /islandora/object/uuid:3f4e585b-f037-4366-8631-e1aee66f5f94/datastream/OBJ/view