Is your fruit ayear old?
We investigate how long it takes for fresh produce to go from picked to plate and what it means for our health
The apple you ate at lunchtime or the kiwi you added to your fruit salad may not be as fresh as you thought. according to reports, the contents of our fruit bowls could be four weeks, six months or even a year old. How is this possible? and should we be worried about our less-than-fresh five-a-day? Dietitian Helen Bond (helenbond.co.uk) reveals all.
Self-preservation
So how exactly does an apple stay ‘fresh’ for up to 12 months? One of the popular techniques used to prolong shelf life is Smartfresh, which works by temporarily halting the natural fruit-ripening process. Scientists developed this game-changing technology in the US after studying the naturally occurring plant hormone ethylene, produced by fruits when they ripen. During their research they discovered 1- methylcyc lo prop ene(1-MCP ), an ethylene inhibitor, and now the active ingredient in Smartfresh.
How does it work?
A powder containing 1-MCP is mixed with water and is released into the fruit storage atmosphere. ‘It then binds with the ethylene receptors in the fruit, halting the release of the chemical and slowing down the natural ripening process,’ explains Helen.
Although this technique seems scarily scientific, it’s completely non-toxic and has been rigorously tested to meet the strict requirements for registration by the US Environmental Protection Agency (EPA) and the European Union Regulation, meaning you can safely keep munching. ‘Studies show it poses no risk to humans, animals or the environment,’ adds Helen. Another common technique employed to maintain the freshness of pineapples, avocados, blueberries, grapes, kiwis and strawberries is to reduce their temperature. Short-term chilling in specialist storage containers between 0˚-12˚C can help preserve fruit from between four weeks and six months.
reaping the benefits
Eating an apple that’s a year old might seem unappealing, but the Smartfresh process ensures the colour, taste and texture of the fruit is maintained. What’s more, both preservation methods boast numerous health benefits. ‘Similar to freezing, by halting the ripening process, you also stop the fruit from rotting and prevent the nutritional content degrading,’ explains Helen. After picking, fruit and vegetables continue to breathe (also known as respiration). This breaks down the stored organic materials, such as carbohydrates, proteins and fats, which leads to loss of flavour and nutrients. The longer produce is left in ‘normal’ conditions before it is eaten, the less likely it will retain its nutrients. So using these preserving processes mean a wide variety of fruit is staying fresher for longer and the contents of our fruit bowls still pack a vitamin- and mineralrich punch when it lands on our plate.
But what about eating seasonally?
Consuming in-season fruit and vegetables is ideal. ‘I try to encourage it as much as possible, as fruit is picked at its most ripe and eaten shortly after, so it’s at its nutritional best,’ explains Helen. It’s also cheaper, as farmers harvest a large abundance of produce due to the crop being in season, which means costs go down. But eating seasonally in the UK often means our choice of fruit, and
‘We Bin £13bn of Food every year’
therefore accessibility to a broad spectrum of essential nutrients, vitamins, minerals, antioxidants and fibre, is fairly limited. ‘You should be eating a variety of fruit and vegetables all year round,’ says Helen. According to a study in The Journal of Nutrition, it’s key for good health, as varied eaters are less likely to have high blood pressure and be overweight, plus it protects us from chronic illnesses and even some cancers. ‘This clever technology allows a variety of fruit to be stored and consumed throughout the year,’ says Helen. ‘The more fruit and vegetables we can get into people’s diets, the better,’ she adds.
Waste not
Don’t worry, eating the fruit we love year round doesn’t necessarily mean increasing our carbon footprint by clocking up extra air miles. In fact, Smartfresh may have a positive environmental impact. ‘It allows for more locally grown apples, for example, to be stored throughout the year, decreasing the amount of produce thrown away,’ explains Helen.
Every year in the UK, we chuck out a staggering £13 billion of food – it’s even more shocking when we contemplate that 8.4 million families here struggle to actually put any food on the table. ‘It’s a great way to stop food waste and ensure people have their favourite fruits available throughout the year.’ The thought of eating that one-year-old apple doesn’t seem so bad after all…