Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals
Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients, bioactive compounds, and safe food. Many research works are available on organic and conventional fresh produce. As organic fresh prod...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/1/105 |
| _version_ | 1797415953693147136 |
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| author | S.M.E. Rahman Mahmuda Akter Mele Young-Tack Lee Mohammad Zahirul Islam |
| author_facet | S.M.E. Rahman Mahmuda Akter Mele Young-Tack Lee Mohammad Zahirul Islam |
| author_sort | S.M.E. Rahman |
| collection | DOAJ |
| description | Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients, bioactive compounds, and safe food. Many research works are available on organic and conventional fresh produce. As organic fresh produce growing and purchasing demand is increasing, it has become necessary to review the recent trends in quality, safety, and consumer preferences of organic and conventional fresh food products. A few reports have been compiled on organic and conventional fresh produce. Researchers have started working on organic and conventional fresh produce with the help of modern technology to improve nutritional and functional quality, safety, and consumer preferences. Nutritional and functional quality, safety, and consumer preferences depend on cultivation techniques, treatment, crop cultivar, and appearance of products. Therefore, it is necessary to compile the literature on organic and conventional fresh produce based on quality, safety, and consumer preferences. |
| first_indexed | 2024-03-09T05:56:52Z |
| format | Article |
| id | doaj.art-0676aae53bbe425885033a9f757997b4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:56:52Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0676aae53bbe425885033a9f757997b42023-12-03T12:12:42ZengMDPI AGFoods2304-81582021-01-0110110510.3390/foods10010105Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and CerealsS.M.E. Rahman0Mahmuda Akter Mele1Young-Tack Lee2Mohammad Zahirul Islam3Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, BangladeshDepartment of Horticulture, Kangwon National University, Chuncheon 24341, KoreaDepartment of Food Science and Biotechnology, Gachon University, Seongnam 13120, KoreaDepartment of Food Science and Biotechnology, Gachon University, Seongnam 13120, KoreaGrowing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients, bioactive compounds, and safe food. Many research works are available on organic and conventional fresh produce. As organic fresh produce growing and purchasing demand is increasing, it has become necessary to review the recent trends in quality, safety, and consumer preferences of organic and conventional fresh food products. A few reports have been compiled on organic and conventional fresh produce. Researchers have started working on organic and conventional fresh produce with the help of modern technology to improve nutritional and functional quality, safety, and consumer preferences. Nutritional and functional quality, safety, and consumer preferences depend on cultivation techniques, treatment, crop cultivar, and appearance of products. Therefore, it is necessary to compile the literature on organic and conventional fresh produce based on quality, safety, and consumer preferences.https://www.mdpi.com/2304-8158/10/1/105antioxidantphenolic contentsugar contentvitamin C |
| spellingShingle | S.M.E. Rahman Mahmuda Akter Mele Young-Tack Lee Mohammad Zahirul Islam Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals Foods antioxidant phenolic content sugar content vitamin C |
| title | Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals |
| title_full | Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals |
| title_fullStr | Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals |
| title_full_unstemmed | Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals |
| title_short | Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals |
| title_sort | consumer preference quality and safety of organic and conventional fresh fruits vegetables and cereals |
| topic | antioxidant phenolic content sugar content vitamin C |
| url | https://www.mdpi.com/2304-8158/10/1/105 |
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