Question

Frsh tomatoes are a better source of vitamin c than those which have been cut and stored for some time. Explain

Answer 1

One way to make fruits and vegetables more convenient is to buy them pre-cut and packaged or to cut them up yourself soon after you bring them home. However, cutting, slicing, chopping or peeling fruits and vegetables reduces some of their nutritional value. Learn what you can do to get the most from your produce.

How Cut Produce Loses Nutrient Content

The three factors that lead to nutrient loss are heat, oxygen, and light. The interiors of uncut produce are protected from oxygen and light but exposed when cut.

The nutrient that suffers the heaviest hit in cut fruits and vegetables is probably vitamin C, although some vitamin A and vitamin E get lost as well. These vitamins are antioxidants, which means they react to oxygen. The peels and coverings naturally protect the antioxidant vitamins inside. Once you break through the protective coverings, the flesh inside is exposed to air and the oxygen reduces the antioxidant vitamins.

Vitamin C is carried by water, which is why it is easier for it to leak out in the fluids released after cutting, or in water, you may use to rinse the cut produce. Vitamins that carried in fat, such as vitamin D, do not leach out as easily.

Cutting also raises the respiration rate, which results in sugars inside the produce being broken down and carbon dioxide released. This can result in faster spoilage as well as a change in the taste and texture of the produce. Lower temperatures help slow respiration, so pre-cut produce should be kept refrigerated.