Quality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage

TLDR

The study compared fresh‑cut and whole fruits stored for up to 9 days at 5 °C, assessing visual quality and nutrient retention across six fruit types. Fresh‑cut watermelon and mango remained marketable after 9 days, while vitamin C losses were ≤5 % in mango, strawberry, and watermelon, 10 % in pineapple, 12 % in kiwifruit, and 25 % in cantaloupe; carotenoids were preserved in kiwifruit and watermelon but reduced in pineapple (25 %) and other fruits (10–15 %); light exposure caused browning and vitamin C loss in kiwifruit, yet phenolics were unchanged, and overall visual spoilage occurred before significant nutrient loss.

Abstract

The influences of processing and storage on the quality indices and nutritional content of fresh-cut fruits were evaluated in comparison to whole fruits stored for the same duration but prepared on the day of sampling. Fresh-cut pineapples, mangoes, cantaloupes, watermelons, strawberries, and kiwifruits and whole fruits were stored for up to 9 days in air at 5 degrees C. The postcutting life based on visual appearance was shorter than 6 days for fresh-cut kiwifruit and shorter than 9 days for fresh-cut pineapple, cantaloupe, and strawberry. On the other hand, fresh-cut watermelon and mango pieces were still marketable after 9 days at 5 degrees C. Losses in vitamin C after 6 days at 5 degrees C were < or = 5% in mango, strawberry, and watermelon pieces, 10% in pineapple pieces, 12% in kiwifruit slices, and 25% in cantaloupe cubes. No losses in carotenoids were found in kiwifruit slices and watermelon cubes, whereas losses in pineapples were the highest at 25% followed by 10-15% in cantaloupe, mango, and strawberry pieces after 6 days at 5 degrees C. No significant losses in total phenolics were found in any of the fresh-cut fruit products tested after 6 days at 5 degrees C. Light exposure promoted browning in pineapple pieces and decreased vitamin C content in kiwifruit slices. Total carotenoids contents decreased in cantaloupe cubes and kiwifruit slices, but increased in mango and watermelon cubes in response to light exposure during storage at 5 degrees C for up to 9 days. There was no effect of exposure to light on the content of phenolics. In general, fresh-cut fruits visually spoil before any significant nutrient loss occurs.