Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables
MetadataShow full item record
The objective of this two-year study was to determine and compare the status of targeted nutrients in selected fresh, fresh-stored, and frozen fruits and vegetables, while mimicking typical consumer purchasing and storage patterns of the produce. The nutrients analyzed were L-ascorbic acid (vitamin C), β-carotene (provitamin A), and folate, while the produce was blueberries, strawberries, broccoli, cauliflower, corn, green beans, spinach, and green peas. Analyses were performed in triplicate on representative samples using approved, standardized analytical methods and included a quality control plan for each nutrient; all data were analyzed by one-way ANOVA to determine the presence of significant difference in nutrient contents according to treatment (α=0.05). The findings demonstrated that fresh produce loses vitamins upon refrigerated storage over time, while their frozen counterparts retain these nutrients equally so or better. The consumers’ assumption that fresh food has significantly greater nutritional value than its frozen counterpart is misplaced.