Fig. 2: Results of consumer online experiment (N = 1103). | npj Science of Food

Fig. 2: Results of consumer online experiment (N = 1103).

From: Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance

Fig. 2

a Share (%) of subjects in the phyllobilin and control condition (left panel) and safety and control condition (right panel) who stated to be willing to consume the lettuce on days 1–7 of storage (bars, *p < 0.05, **p < 0.01, ***p < 0.001, statistical analysis see Supplementary Table 3). b Health and c safety perception of the lettuce on a 5-point Likert scale on days 1–7 (mean values and 95% CI, statistical evaluation see Supplementary Tables 4 and 5).

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