Cut Fruits Keep Nutrients

Spanish researchers recently tested fresh-cut fruits such as mangoes, pineapples, kiwi, strawberries, watermelons, and cantaloupes for nutrient loss. They found that the fresh-cut fruits did not lose their nutrients when stored in a refrigerator for several days. Surprisingly, some cut fruits such as mango and watermelon even increased their antioxidant content when exposed to light.

The study, published in the Journal of Agricultural and Food Chemistry, examined the influence of processing and storing on fresh-cut fruits and whole fruits. Scientists at the Research Group on Quality, Safety and Bioactivity of Plant Foods in Spain, refrigerated whole fruits and fresh-cut fruits in clear, plastic containers that weren't airtight, for up to nine days. The researchers rated the fruits' appearance daily on a nine-point scale. The ratings ranged from an excellent appearance to a poor, unusable appearance. The fruits' nutrients (including vitamin C, carotenoids, and phenols or antioxidants) were also examined daily.

The researchers found that the visual appeal of fresh-cut kiwifruit was shorter than six days and the visual appeal of fresh-cut pineapple, cantaloupe, and strawberry were shorter than nine days. However, fresh-cut watermelon and mango were still visually appealing after nine days. The findings also revealed that mango, strawberry, and watermelon lost less than 5 percent of their vitamin C in six days, pineapple lost 10 percent, kiwi lost 12 percent and cantaloupe lost 25 percent. Remarkably, total carotenoids increased in cut mango and watermelon in response to light exposure during refrigeration for up to nine days. However, pineapple pieces lost 25 percent of carotenoids and cut cantaloupe, mango, and strawberry lost 10-15 percent of carotenoids after six days.

"No significant losses in total phenolics were found in any of the fresh-cut fruit products tested after 6 days at 5 degrees C," the study authors write. "In general, fresh-cut fruits visually spoil before any significant nutrient loss occurs."

REFERENCES:
1. Gil MI et al. Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. J Agric Food Chem 2006 Jun 14;54(12):4284-96.