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Slice Dice And Package, nutritional value

Contrary to expectations, new research has found that fresh fruit does not lose its nutritional value when sliced and packaged.

Cutting and packaging have almost no effect on vitamin C and other antioxidants even when the fruit is kept for nine days at refrigerator temperature, 41 degrees.

Using pineapples, mangoes, cantaloupes, watermelons, strawberries and kiwis, the researchers found some variations among the fruits.

Cantaloupes, for example, had minimal reductions in vitamin C and beta carotenoids after the nine-day test, while pineapples exposed to light as part of the experiment actually increased in vitamin C content.

After six days, the strawberries and kiwis appeared “under the limit of marketability,” even though they suffered no loss of vitamin C and other nutrients.

The study appeared June 12, 2006 in The Journal of Agricultural and Food Chemistry.

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