Nutrient Loss 235
8.6.2 HARVESTING
Harvesting, especially when done mechanically, can cause significant physical damage
to the fruit and vegetable tissues, which may enhance nutrient losses. The bruising of
apples during harvesting, for example, causes enzymatic browning, which in turn leads
to loss of both physical and nutritional quality (Salunkhe and Kadam, 1998).
8.6.3 TRANSPORTATION
Transportation of produce from farms to the storage rooms may cause significant
loss of nutrients if the produce is not properly packaged. For example, the transpor-
tation of fruits and vegetables in crates without bedding can cause crushing or
bruising, which degrades both their nutritional and market value. Similarly, the mode
of transportation (e.g., refrigerated or unrefrigerated) may also have an impact on
fruit and vegetable quality and nutrient content, especially for temperature-sensitive
products such as lettuce (Salunkhe et al., 1991).
FIGURE 8.2Possible route from the farm to consumption where nutrients can be lost from
fruits and vegetables. (Modified from Salunkhe and Kadam (1998), Handbook of Vegetables
Science and Technology: Production, Composition, Storage and Processing, Marcel Dekker,
New York.)
PlantHarvestingStorageProcessingStorageHome PreparationConsumption