Processing of fruit and vegetables

It is recommended that we eat at least five portions of fruit and vegetables daily (a portion is approximately 80g), including fresh, frozen, canned and dried. People often mistakenly believe that only fresh fruits and vegetables are of benefit and that processed fruits and vegetables do not provide the same levels of nutrients, due to losses during the processing procedures. This is not always the case.

Whether fruit and vegetables are to be canned, frozen, pickled or eaten raw, further processing is required, e.g. cleaning and trimming, peeling, chopping and washing. The processing of fruits and vegetables may alter their physical characteristics and lead to losses of nutrients.

But different nutrients are affected to various degrees by different food processing methods, depending on the physical properties of the nutrient. Some are fairly resistant to changes in temperature, light and atmosphere. Others, however, such as vitamin C are extremely sensitive and initial concentrations can rapidly decrease depending on how the produce is treated. Vitamin C is the most commonly affected nutrient as it is readily oxidised and destroyed by heating in the presence of air. Cut or shredded fruit or vegetables have a shorter shelf-life than those which have not been processed.

At the same time scientific studies have shown that vitamin C levels in some vegetables are actually lower in raw vegetables that have been distributed and stored at ambient or chilled temperatures than in those that were immediately frozen after harvest when nutrient concentrations are at their highest.

In preparation for freezing, vegetables must first be blanched (heated for a short time in hot water or steam). This can result in the loss of some water-soluble and heat labile vitamins and minerals. However, losses from the conventional boiling of raw vegetables in the home can be greater as the time needed for cooking is longer. Research has shown that the vitamin C content of cooked frozen peas is comparable with raw peas that have been stored and then cooked.

9.Fill in the blanks with the appropriate words from the box.

more vitamin C per day

changes heating temperature

1.Doctors recommend to eat at least 80 g of fruit and vegetables .......

2.The processing of fruit and vegetables ..... their structure.

3.Heating destroys ......

4.Immediately frozen raw vegetables contain ..... vitamin C than those that have been stored in chilled temperatures.

5.Some nutrients are resistant to changes in.......

6.Blanching means..... for a short time in hot water or steam.

10.Learn the following words:

garnish – гарнір;

snacks – легка закуска;

with the exception of – за винятком;

horse-radish – хрін;

pancreas - підшлункова залоза;

alkaline – лужний;

carotenoid [kə'rɒtıˌnɔıd] – каротиноїд;

anthocyanin [ˌænθəʊ'saɪənın] – антоціан, рослинний пігмент;

linoleic acid [ˌlınəʊ'li:ık] – лінолева кислота.

11. Read and translate the text. Speak on the importance of including vegetables in our everyday diet.