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

BRIEF COMMUNICATION OPEN Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance Cornelia A. Karg 1 , Christina M. Neubig 2 , Jutta Roosen 2 and Simone Moser 1 ✉ Consumers often throw away faded greens, because taste and appearance are less appealing compared to fresh ones. We report here a family of antioxidants, the phyllobilins, which increase during storage in iceberg lettuce and cucumber. We show that informing consumers about...