Produce Degradation Pathways and Prevention

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© 2005 by CRC Press

8

Nutrient Loss

Lorraine Weatherspoon Theobald Mosha and

Maria Nnyepi

Michigan State University, East Lansing, MI

CONTENTS

8.1 Introduction .................................................................................................. 224
8.2 Overview of Nutritional Value of Produce .................................................. 225
8.2.1 Macronutrients ................................................................................. 226
8.2.1.1 Water ................................................................................. 226
8.2.1.2 Proteins ............................................................................. 226
8.2.1.3 Carbohydrates ................................................................... 227
8.2.1.4 Lipids ................................................................................ 228
8.2.2 Micronutrients .................................................................................. 228
8.2.2.1 Minerals ............................................................................ 229
8.2.2.2 Vitamins ............................................................................ 229
8.3 Healthy Nonnutrient Compounds ................................................................ 230
8.3.1 Flavor Compounds ........................................................................... 230
8.3.2 Pigments ........................................................................................... 231
8.3.3 Phytonutrients................................................................................... 231
8.5 Enzymes and Hormones in Fruits and Vegetables ...................................... 234
8.6 Pathways of Nutrient Loss........................................................................... 234
8.6.1 Preharvest ......................................................................................... 234
8.6.2 Harvesting ........................................................................................ 235
8.6.3 Transportation .................................................................................. 235
8.6.4 Storage.............................................................................................. 236
8.6.5 Processing......................................................................................... 236
8.6.6 Packaging ......................................................................................... 236
8.7 Factors Influencing Nutrient Content of Fruits and Vegetables.................. 237
8.7.1 Maturity and Ripeness ..................................................................... 237
8.7.2 Storage Conditions ........................................................................... 238
8.7.2.1 Temperature and Relative Humidity ................................ 238
8.7.2.2 Packaging .......................................................................... 239
8.8 Stability of Nutrients and Other Healthy Compounds in Fruit and
Vegetables During Storage........................................................................... 240
8.8.1 Proteins............................................................................................. 240
8.8.2 Carbohydrates................................................................................... 241
8.8.3 Lipids................................................................................................ 241
8.8.4 Vitamins and Minerals ..................................................................... 242
8.8.5 Pigmentation..................................................................................... 242