Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables

Citation data:

Journal of Food Composition and Analysis, ISSN: 0889-1575, Vol: 59, Page: 8-17

Publication Year:
Usage 436
Abstract Views 328
Link-outs 104
Clicks 4
Captures 85
Readers 81
Exports-Saves 4
Mentions 29
News Mentions 28
Blog Mentions 1
Social Media 624
Shares, Likes & Comments 508
Tweets 116
Citations 6
Citation Indexes 6
Linshan Li; Ronald B. Pegg; Ronald R. Eitenmiller; Ji-Yeon Chun; Adrian L. Kerrihard
Elsevier BV
Agricultural and Biological Sciences
Most Recent Tweet View All Tweets
Most Recent Blog Mention
Most Recent News Mention
article description
This two-year study compared the status of targeted nutrients in selected fresh and frozen fruits and vegetables. In addition, a novel third category was examined—a “fresh-stored” categorization intended to mimic typical consumer storage patterns of produce following purchase (five days of refrigeration). Broccoli, cauliflower, corn, green beans, green peas, spinach, blueberries, and strawberries of all three categories of freshness were analyzed for their concentrations of l -ascorbic acid (vitamin C), trans -β-carotene (provitamin A), and total folate. Analyses were performed in triplicate on representative samples using standardized analytical methods and included a quality control plan for each nutrient. In the majority of comparisons between nutrients within the categories of fresh, frozen, and “fresh-stored”, the findings showed no significant differences in assessed vitamin contents. In the cases of significant differences, frozen produce outperformed “fresh-stored” more frequently than “fresh-stored” outperformed frozen. When considering the refrigerated storage to which consumers may expose their fresh produce prior to consumption, the findings of this study do not support the common belief of consumers that fresh food has significantly greater nutritional value than its frozen counterpart.