Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Editorial Volume 8 Issue 3

Vitamin Degradative During Processing and Storage of Fruit and Vegetables

Anjan Borah*

Assistant Professor of the Food Technology and Nutrition Department (FTN), Lovely Professional University, India

*Corresponding Author: Anjan Borah, Assistant Professor of the Food Technology and Nutrition Department (FTN), Lovely Professional University, India.

Received: December 26, 2023; Published: February 01, 2024

Abstract

Fruits and vegetables must be harvested at the proper stage, size and at the peak quality. Although quality couldn’t be improved after harvest but careful harvesting, proper packaging, storage and transport gives better quality produce. Depending on the severity of the treatment both micro and macro nutrients are lost up to significant amount during processing of fruits and vegetables. Among others vitamins are mostly affected during thermal processing of fruits and vegetables. Vitamins are low-molecular-weight organic compounds that are indispensable in very small amounts in the diet. Vitamins play various specific and individual functions to promote growth or reproduction, or to maintain health and life. Generally leafy vegetables are good sources of most vitamins. The vitamin content of fruits and vegetables depends upon variety, growing conditions and several other factors.

References

Citation

Citation: Anjan Borah. “Vitamin Degradative During Processing and Storage of Fruit and Vegetables".Acta Scientific Nutritional Health 8.3 (2024): 01-02.

Copyright

Copyright: © 2024 Anjan Borah. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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