Sources of Variation in the Nutrient Content of Agricultural Commodities From the Farm to the Consumer

Raw agricultural commodities vary widely in nutrient composition at the point of sale to the consumer. Sources of this variation in fresh and fruits and vegetables include genetics, preharvest conditions of the plant, maturity of the edible product at harvest, postharvest handling and storage conditions, and any minimal processing techniques employed. Similar sources of variation exist for other plant products and for animal products. Current research knowledge is primarily limited to compositional information on ascorbic acid and β‐carotene. A concerted, systematic effort is needed with specific attention focused on the effects of refrigerated storage on composition and bioavailability.