What can affect the nutrient retention in stored produce?

Nutrient retention in stored produce is influenced by several environmental factors, which include exposure to light, variations in temperature, and moisture levels. Each of these elements can play a crucial role in the degradation of vitamins and minerals over time.

Exposure to light can lead to the breakdown of certain vitamins, particularly vitamin A and vitamin C, making produce less nutritious. Temperature changes can also alter metabolic processes in fruits and vegetables, accelerating spoilage and nutrient loss. For instance, higher temperatures might lead to a faster degradation of sensitive compounds. Additionally, moisture levels can affect produce by promoting microbial growth or causing wilting, both of which can ultimately reduce nutritional quality.

While storage methods such as using airtight containers and refrigeration can help retain nutrients to some extent, they are not the sole factors at play. It is important to consider a combination of environmental conditions to optimize the nutrient retention of stored produce.