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Cucumber: A Challenge from the Field to the Fridge
09 May 2019
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When choosing cucumbers, of any variety, consumers initially make their selection based on appearance, then touch. If the cucumber colour is off or yellowing, the skin is damaged or the produce has started to dry out or is limp consumers will leave it on the shelf.
When choosing cherry tomatoes the consumer's priority is good eating quality. In stores, consumers' decisions can often be influenced by colour, consistency and packaging, which all affect how the consumer perceives product quality.
When it comes to green beans, consumers are looking for produce that is firm and crispy, with a nice, fresh green colour. Our lab regularly monitors the quality of green beans, checking appearance and colour to ensure that the consumer is presented with something that is not only appetising to look at, but also of the correct texture.