FOOD SCIENCE ASSINGMENT

FRUITS AND VEGETABLES STORAGE:

AVOID CONTAMINATION AND NUTRIENTS LOSS

NUR SHAHIRAH BT MD SHUKRI

DEPARTMENT OF NUTRITION SCIENCES
BACHELOR OF DIETETICS
1st YEAR
1214340

Introduction
Fruits and vegetables are important in our diet because it
can give nutritious benefits, dietary fibers and also known as
functional foods. Besides that, there is also a research claimed
that some vegetables contain phytochemicals or phytonutrients
which can promote anti-oxidant, detoxification and antiinflammatory functions in the body. According to Mahan, EscottStump and Raymond, they said that phytochemicals are
biologically active and naturally occurring chemical components
in plant foods (2012).
In addition, improper handling of fresh fruits and pre-cut
fruits also will lead to contamination and allow bacteria to grow.
At last, it will cause food poisoning. So, all people should know the
basic knowledge on how to store and cook vegetables and fruits
in a right way so that we can prevent and minimize the loss of
nutrients and also bacteria grow.
However, without us conscious, actually most of nutrients
such as water-soluble vitamins and other nutrients were loss
before we eat vegetables. Surprisingly, storing and cooking are
two major factors that can lead to loss of these nutrients. For
many decades, we have known that storage have been used to
place fruits and vegetables in a safe, fresh and stable condition.
For example refrigerator, it can lower the respirational activity of
fruits and vegetables and able to extent shelf-lives. Then, in
cooking method, we have variety methods of cooking the
vegetables according to it classification in order preserve and
minimize the nutrients loss for instance steaming, frying and
boiling.

Contamination Fruits and vegetables

According to Lannen and Scott (1914), Fruits and vegetables
are exposed to be contaminated with harmful bacteria, viruses
and pathogens. Examples of these bacteria are Salmonella, E.
coli, Staphylococcus aureus and Hepatitis A. The effects of these
bacteria will lead to food-borne illnesses or food poisoning in 24
hours after consume its. The symptoms of food poisoning are
vomit, diarrhea, stomach cramp and dizziness.
Sources of contamination may because of insanitary
handling, processing and also during storing and preparation.
Research proposed by Buck, Walcott and Beuchat, they claimed
that sources of contamination include soil, feces, irrigation water,
water used to apply fungicides and insecticides, dust, insects,
inadequately composted manure, wild and domestic animals, and
human handling (2003). Thus, to avoid food poisoning,
consumers must be aware from the early beginning, start from
purchase fruits and vegetables, then, storing and separate them
from other raw foods and hygienic preparing during cooking.
During Purchasing
- Avoid from buying fruits and vegetables that have bruised
and damaged on the surface.
- Make sure pre-cut fresh fruits and vegetables are store in
cold temperature and the date do not expired for canned
and frozen fresh fruits and vegetables.
- Buy the products from reliable sources and hold permit and
license.
- During shopping, separate them from raw meat, poultry, fish
and seafood and also from household chemicals and
cleaning products. Use different plastic bags.

During Storing

Door rack:
exposed to
warm air
suitable for
eggs,
condiments and

Salas crisper
Coldest part:
drawer:
Store raw meat,
store
poultry and fish in
vegetables
sealed and
and
fruits in
separate from
Additional
precautions
during
storage
open plastic
fruits and
bags
vegetables.

-Before storing, only wash greens and

leafy vegetables to keep them crisp and wrap with paper towel
and placed in open plastic bag.

-Do not wash, cut and peel other fruits and vegetables until
intend to use them. Its can make them spoil faster. If do cut, put
them in air-tight container only for a few days.
-Check refrigerator regularly to make sure they on a good
condition and throw away items that show sign of spoilage.
Storing can Extent Shelf Life of Fruits and Vegetables
Vegetables and fruits are likely to breathe and respire in
moist and favorable condition. In cold temperature, it can slow
down these activities and at the same time can keep the
vegetables and fruits are fresh and delicious to eat. Actually, in
refrigerator, it does not stop the food breathing because it will
speed the decay process. So, we should avoid sealing vegetables
and fruits in airtight bag.
Some fruits and vegetables will emit ethylene gas, a ripening
agent which can speed up the decay process. These vegetables
should be separate from ethylene-sensitive vegetables which can
lead to premature decay. Other than that, there are also some
vegetables and fruits are cold-sensitive which cannot be store in
fridge because its can lose the flavor and moisture, put them on
room temperature first, when they fully ripe, placed in fridge.
There are some vegetables that we need to keep in cool, dark and
dry condition such as onion, potatoes, garlic and winter squash.
In addition, other thing to consider is during buying the
vegetables and fruits. We should buy other items first and buy
vegetables and fruits later to avoid they become warm and nonfresh. Then, keep them on refrigerator at our home as soon as
possible. For a better way, eat the perishable vegetables early
after buy them and do not refrigerate them too long.
According to Vegetarian Times, classification of fruits and
vegetables should be identified to keep them longer and

separated from others sensitive to its. Classifications are stated

below.
Classification of Fruits and Vegetables
Ethylene gas releasers (refrigerate)
Ethylene gas releasers
(Do not refrigerate)
Apples
Avocado
Apricots
banana
Cantaloupe
Figs
Pears & Kiwi
Honeydew
and Plums

- unripe
- Nectarines
- Peaches,
- Mangoes

Keep away from all gas releaser

Ripe banana
- Broccoli
Watermelon
- Brussels sprouts
Peas
- Cabbage
Cucumber
- Leafy greens
Cauliflower
- Asparagus
Sweet Potatoes
- Lettuce
Peppers
- Eggplant
Squash
- Carrots
Parsley

Never refrigerate them

Onion
Garlic
Winter squash

 Potatoes and Tomatoes

Brussels sprouts
Peppers

Cauliflower

Eggplant

Winter Squash

Lettuce

Cantaloupe

Nectarines

During preparing
According to Food Facts by Food and Drugs Administration
(FDA), clean hands first before preparing and always wash hands
at least 20 second before and after preparing especially when
changing items like meat and vegetables.
Besides that, make sure that all kitchen utensils are clean
properly such as knife, chopping board and pan. Cut the damaged
or bruised on the produce. Next, wash under running water before
cutting and cooking and dry produce with paper towel to minimize
bacteria that present.

Best Cooking Methods of Vegetables

Start from we take out vegetables from refrigerator, it will
initiate the nutrients to loss especially when washing, cutting and
cooking. Thus, we need to know the best way to cook vegetables
so that texture and flavor still good and fresh. Actually, we need
to wash vegetables before cutting it and after cutting, further with
cooking to minimize nutrients loss. Claire in her article has said
that there are two methods of cooking which were dry heating
method and moist heating method. We can use both methods
based on the suitability of vegetables. Besides that, according to
WebMD, a national spokesperson for American Dietetic
Association said that I think most nutritionists would agree that
any way you cook vegetables is fine, as long you eat plenty of
them (2012).
Dry Heating
1) Stir frying
-It is a popular way to cook vegetables, known as active way of
cooking.
- Before fry, chopped the vegetables into small pieces so that it
can cook faster.
- Warm up the pan with high heat, then, fry vegetables quickly.
2) Broiling/ grill/ roast
- Versatile method
- Quick cooking with higher temperature in the oven
- Put vegetables in tray and coat them with oil to avoid with
ending up dry.

3) Sauting
- Saut means to jump; it refers to the way vegetables are cook in
a hot pan with lightly-little oil tends to jump.

Moist Heating
1) Steaming
- This proposed by Erin (2012) said that it is a healthy way to cook
vegetables because it can help to retain antioxidants.
- The best way is boils first 2 inches of water, then, put the cutting
vegetables in the steaming basket, cover with the lid.
- Water vapor from steaming will soften the vegetables without
overcooked them.
- For examples, broccoli, cauliflower, cabbage and Choy-sum and
also leafy vegetables.

Zucchini

2)

Choy- sum

Poaching or boiling

- Boiling method also has the advantage by increasing the levels

of carotenoids and lutein.
- Fill up the water in saucepan and boil first. Cut the vegetables
into chunks. Boil vegetables until just tender. Do not boil too long
because it will lose nutrients.

- Put salts to raise the boiling point of water and thus can cook
faster and taste salty flavor.
- For green vegetables, should add water as much as can, more
water can slow down the water to cool after vegetables are
added. But, for other vegetables, just put water a little just to
cover the vegetables to minimize nutrients loss.
- Suitable for carrot and zucchini and leafy vegetables.
Conclusion
Food hygiene is very important during handling foods
especially for this topics, I would like to stress more on fruits and
vegetables.
In Islamic perspective, our beloved prophet had tells us that
clean is part of faith. So, this Hadis proved that cleaning is very
crucial to apply in our daily life and specially during preparing
foods to avoid infections and food poisoning. Moreover, there are
some glamour phrase that mention about preventing is better
than curing. Thus, we need to take all precautions steps to avoid
bacterial infections and diseases.

Reference
Buck, J. W., Walcott, R. R., Beuchat, L. R. (2003), Recent trends in
microbiological
Safety of fruits and vegetables, Plant Health Progress,
Doi: 10.1094/PHP-2003-0121-01-RV.
Centre for Food Safety (2006), Food Safety Bulletin for
Consumers, issue (4)
Jaret, P. (2012), WebMD: Best Ways to Cook Vegetables. Retrieved
from
file:///F:/food%20storage/best-cook-vegetables.htm
Lannen, P. V., Scott, A. (1914), Safe Handling of Fresh Fruits and
Vegetables,
Page 1-3. Retrieved from http://www.foodsafety.wisc.edu/

Mahan, L. K., Escott-Stump, S., Raymond, J. L. (2012), Krauses

Food and the
Nutrition Care Process, United State, Elsevier Saunders.
Park, C. (2012), Divine Caroline, the best cooking methods for
vegetables.

Retrieved from file:///F:/food%20storage/121259-cookingmethodsvegetables.htm

U.S. Food and Drugs Administration, (2012), Protecting and
Promoting Your
Health, Raw produce: selecting and serving it safely.
Retrieved from
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm114299
.
Vegetarian Times (2012), Spoiled Rotten- How to Store Fruits and
Vegetables.
Retrieved from file:///F:/food storage/Produce Storage Guide _
Vegetarian
Times.htm