Quality changes and nutrient retention in fresh-cut versus whole fruits during storage
Abstract
The influences of processing and storage on the quality indices and nutritional content of fresh-cut fruits were evaluated in comparison to whole fruits stored for the same duration but prepared on the day of sampling. Fresh-cut pineapples, mangoes, cantaloupes, watermelons, strawberries, and kiwifruits and whole fruits were stored for up to 9 days in air at 5 degrees C. The postcutting life based on visual appearance was shorter than 6 days for fresh-cut kiwifruit and shorter than 9 days for fresh-cut pineapple, cantaloupe, and strawberry. On the other hand, fresh-cut watermelon and mango pieces were still marketable after 9 days at 5 degrees C. Losses in vitamin C after 6 days at 5 degrees C were < or = 5% in mango, strawberry, and watermelon pieces, 10% in pineapple pieces, 12% in kiwifruit slices, and 25% in cantaloupe cubes. No losses in carotenoids were found in kiwifruit slices and watermelon cubes, whereas losses in pineapples were the highest at 25% followed by 10-15% in cantaloupe, mango, and strawberry pieces after 6 days at 5 degrees C. No significant losses in total phenolics were found in any of the fresh-cut fruit products tested after 6 days at 5 degrees C. Light exposure promoted browning in pineapple pieces and decreased vitamin C content in kiwifruit slices. Total carotenoids contents decreased in cantaloupe cubes and kiwifruit slices, but increased in mango and watermelon cubes in response to light exposure during storage at 5 degrees C for up to 9 days. There was no effect of exposure to light on the content of phenolics. In general, fresh-cut fruits visually spoil before any significant nutrient loss occurs.
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Food may lose nutritional value as it deteriorates.
“Another challenge is that food may lose nutritional value as it deteriorates.35”
From Wasted food, wasted nutrients: nutrient loss from wasted food in the United States and comparison to gaps in dietary intake (2017) · cites this paper as [35]
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- Authors
- Gil, M. I., Aguayo, E., & Kader, A. A.
- Affiliations
- Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia 30100, Spain; Postharvest and Refrigeration Group, Department of Food Engineering, Technical University of Cartagena, Po. Alfonso XIII 48, Cartagena, Murcia 30203, Spain; and Department of Plant Sciences, University of California, One Shields Avenue, Davis, California 95616
- Universidad Politécnica de Cartagena (ES)
- ORCID
- Aguayo, Encarna
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2006-05-12
- Volume
- 54
- Issue
- 12
- Pages
- 4284-4296
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2127349271
- Cited by
- 376
- References
- 53
- Citations by year
- 2026: 3 · 2025: 12 · 2024: 17 · 2023: 12 · 2022: 20 · 2021: 20 · 2020: 14 · 2019: 28 · 2018: 18 · 2017: 23 · 2016: 28 · 2015: 19 · 2014: 27 · 2013: 16 · 2012: 23
- FWCI
- 22.90
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
- Funders
- University of California, Davis
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Keywords
- fresh-cut fruit, cold storage, vitamin C loss, carotenoid loss, total phenolic content, light exposure, browning, pineapple, mango, cantaloupe, watermelon, strawberry, kiwifruit, fruit quality, nutrient retention
- MeSH terms
- Ascorbic Acid, Carotenoids, Food Handling, Fruit, Nutritive Value, Phenols, Quality Control, Temperature, Time Factors, Cucumis melo, Actinidia, Citrullus, Mangifera, Ananas, Fragaria
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