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Fruits: Foods
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Fruits that are packaged seemingly bone-dry can spoil if moisture is reabsorbed during storage. Check dried fruits frequently during storage to see if they are still dry. Glass containers are excellent for storage because any moisture that collects on the inside can be seen easily. Fruits affected by moisture, but not spoiled, should be used immediately or redried or repackaged. Moldy foods should be discarded.
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PORTLAND, Maine, Nov. 16 /PRNewswire/ -- New research published in the current issue of the Journal of Agricultural and Food Chemistry (55 (22), 8896-8907, 2007) shows that Wild Blueberries have the highest cellular antioxidant activity of selected fruits tested. Lead scientist Rui Hai Liu, Ph.D. used the cellular antioxidant activity (CAA) assay-a new assay developed by the Cornell University Department of Food Science to determine antioxidant activity of antioxidants, foods, and dietary supplements. Wild Blueberries performed better in cells than cranberries, apples, red and green grapes.
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Dietary fiber from fruits, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as fruits help provide a feeling of fullness with fewer calories. Whole or cut-up fruits are sources of dietary fiber; fruit juices contain little or no fiber.
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Dried fruits should be stored in cool, dry, dark areas. Recommended storage times for dried fruits range from four months to one year. Because food quality is affected by heat, the storage temperature helps determine the length of storage; the higher the temperature, the shorter the storage time. Most dried fruits can be stored for one year at 60 °F, six months at 80 °F.
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"Fresh fruits and vegetables offer the good nutrient sources consumers are looking for," Lempert said. "However, we have ... seen a few reports recently that produce doesn't have the same level of nutrition that it did 40 or 50 years ago. The consumers surveyed easily recognized soil nutrients as the leading way to improve the nutrient content of foods."
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Research shows that canned, fresh and frozen fruits and vegetables can all lose nutrients during processing and storage, as a result of exposure to heat and air. In some cases, there appears to be a higher nutrient content in canned foods, such as increased carotenoids in canned vegetables -- due to the heat in the canning process.
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