[Retracted] Promotion Strategy of Low-Carbon Consumption of Fresh Food Based on Willingness Behavior

Table 1

Analysis results of each dimension and overall reliability.

Analysis results of each dimension and overall questionnaire
Option	Standardized reliability coefficient
Psychological factor	0.914
Low-carbon related knowledge of fresh products	0.923
External factors	0.909
Policy norms	0.869
Product factors	0.916
Totality	0.978