One study found that blanching reduced water-soluble antioxidant activity in peas by 30%, and in spinach by 50%. Generally, losses range from 10–80%, with averages around 50% ( 3, 4). The extent of nutrient loss varies, depending on the type of vegetable and length of blanching. However, this doesn’t apply to frozen fruits, which don’t undergo blanching. Yet it also results in the loss of water-soluble nutrients, such as B-vitamins and vitamin C. This kills any harmful bacteria and prevents the loss of flavor, color and texture. In fact, the greatest loss of nutrients occurs at this time.īlanching takes place prior to freezing, and involves placing the produce in boiling water for a short time - usually a few minutes. However, some nutrients begin to break down when frozen produce is stored for more than a year ( 2).Ĭertain nutrients are also lost during the blanching process. Generally speaking, freezing helps retain the nutrient content of fruits and vegetables. They are often washed, blanched, frozen and packaged within a few hours of being harvested. Bottom Line:įrozen fruit and vegetables are generally picked at peak ripeness. Usually, no chemicals are added to produce before freezing. Instead, they can be treated with ascorbic acid (a form of vitamin C) or added sugar to prevent spoiling. Once harvested, the vegetables are often washed, blanched, cut, frozen and packaged within a few hours.įruits tend not to undergo blanching, as this can greatly affect their texture. Frozen Fruit and Vegetablesįruits and vegetables that will be frozen are generally picked at peak ripeness, when they’re the most nutritious. Transportation and storage can take anywhere from 3 days and up to 12 months for some types of produce. Bottom Line:įresh fruit and vegetables are often picked before they are fully ripe. They’re then stored in people’s homes for up to 7 days before being eaten. Once they reach the supermarket, fruits and vegetables may spend an additional 1–3 days on display. However, the USDA states that some produce, such as apples and pears, can be stored for up to 12 months under controlled conditions before being sold.ĭuring transportation, fresh produce is generally stored in a chilled, controlled atmosphere and treated with chemicals to prevent spoiling. In the US, fruits and vegetables may spend anywhere from 3 days to several weeks in transit before arriving at a distribution center. It also gives them less time to develop a full range of vitamins, minerals and natural antioxidants. This allows them time to fully ripen during transportation. Most fresh fruits and vegetables are picked before they are ripe. However, what happens after that varies between fresh and frozen produce. Most of the fruits and vegetables you buy are harvested by hand, with a smaller amount being harvested by machinery.
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