How does the nutritional quality of fresh fruit and vegetables change during storage?

Consumption of fresh fruit and vegetables (F&V) contributes to a healthy and balanced diet. F&V provide many compounds of nutritional interest such as fiber, minerals (potassium), vitamins C, B9, E and K, provitamin A carotenoids (including β-carotene), polyphenols and glucosinolates. After harvest, F&V undergo physiological changes. These are slowed down by storage technologies such as refrigeration, possibly combined with a modified storage atmosphere. F&V shelf life remains extremely variable, ranging from a few days for fragile species to a few months for species with long-term storage potential. Nutritional compounds fulfill essential physiological or structural functions in plants. They are used, and therefore their concentration change, during storage in ways that vary depending on their type (leading to significant changes in vitamin C, for example, but far fewer in minerals or fiber). Post-harvest changes in levels of compounds of nutritional importance in F&V are just one of the factors contributing to their variability, along with environmental factors (soil, climate…) and production methods, although species and genotypes have the greatest impact on composition. Despite relative losses of certain nutrients during storage, overall levels remain sufficiently high to meet nutritional needs and provide the health benefits associated with regular consumption of F&V.