Coloured backgrounds affect attractiveness of fresh produce

The colour of the background on which products are presented may affect their perceived attractiveness. Researchers at Delft University of Technology presented five different vegetables on four different background colours. Although the backgrounds did not affect the direct colour 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 colours on which a large number of vegetables can be presented in an optimal way. An article about the research is published in Food Quality and Preference.
Click here for an abstract of the article.

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