Why Nutrients Are Lost in Cut Fruits and Vegetables

Several factors contribute to the loss of nutrients in cut fruits and vegetables:

Exposure to Oxygen: When fruits and vegetables are cut, their tissues are exposed to oxygen, which speeds up the deterioration process. Oxidation reactions can cause nutrients like vitamin C and some B vitamins to degrade quickly.

Enzymatic Browning: Some fruits and vegetables, such as apples, bananas, and potatoes, contain enzymes called polyphenol oxidases. These enzymes react with oxygen and compounds called phenolic compounds, leading to the browning of the cut surfaces. Browning is accompanied by the loss of flavor and nutrients.

Water Loss: Cut fruits and vegetables lose water through evaporation when exposed to air. As water evaporates, the concentration of nutrients in the remaining tissue increases, but overall, there is a loss of total nutrients.

Microbial Growth: Bacteria and mold can grow rapidly on cut fruits and vegetables, especially at room temperature. Microbial spoilage leads to nutrient loss, off-flavors, and potential food safety hazards.

Temperature: Higher temperatures accelerate the breakdown of nutrients and enzymatic reactions. Cut fruits and vegetables should be refrigerated promptly to slow down nutrient loss.

Light Exposure: Some nutrients, such as vitamin A and vitamin C, are sensitive to light and can degrade when exposed to light, especially ultraviolet (UV) light.

To minimize nutrient loss in cut fruits and vegetables:

- Store them in airtight containers in the refrigerator or on ice to minimize exposure to oxygen and slow down enzymatic browning.

- Consume cut fruits and vegetables promptly to minimize storage time and nutrient loss.

- Store light-sensitive fruits and vegetables in opaque containers or wrap them in foil to protect them from light.

- Consider preserving cut fruits and vegetables by freezing, canning, or drying to extend their shelf life and preserve nutrients.

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