Shelf Life and Antioxidant Levels of Fruit
I've always been skeptical of the claims that refrigerating fruit can decrease its nutritional value -- and with good reason, as it turns out.
In a recent study, scientists wanted to see whether fresh fruit lost its any of its antioxidants (including vitamin C, carotenoids, and phenols) when it was sliced and refrigerated in containers that weren't completely airtight for just a few days.
For nine days the researchers examined the fruit, rating it by its visual appeal and remaining nutrients. And even though some of the fruit looked spoiled, the nutrient levels turned out to be just fine -- holding on to the majority of their antioxidant power for nearly a week.
Mangos, strawberries, and watermelon held out the longest, losing only 5 percent of their vitamin C after six days. Pineapple came in second at 10 percent, kiwi at 12 percent, and cantaloupe at 25. And, in fact, the levels of carotenoids in the mango and watermelon actually increased because of the exposure to light. (Light actually stimulates cells in these fruits to produce more of these substances.)
So go ahead and make yourself a big fruit salad this Sunday and enjoy it with your lunch or as a snack throughout the week.
