Watermelon, Pear, Strawberry and kiwi
Increased Respiration of the Fruit

Many of the changes that occur to the fruit after cutting are a result of the respiration rate. When the fruits are either cut or chewed, respiration occurs, which is the process by which the sugars within are being broken down. This occurs as the oxygen is consumed and the carbon dioxide is being released. While this is not necessarily a bad thing, the faster the respiration rate, the faster spoilage can occur. Cutting the fruit simulates the act of eating, causing this process to begin. If you are cutting your fruit and then setting it aside in the refrigerator to consume later, the respiration process is already moving into high gear. The clock is ticking on spoilage, the nutritional value is slipping away, and the overall taste of the fruit is losing its appeal.

Flavor and Texture Loss

One of the most appealing things about eating fresh fruit is the sweet taste and healthy texture of the outer casing. Cutting the fruit with a knife causes the overall taste of the fruit to change quite rapidly. First, you have the discoloration of the fleshy part of the fruit right after cutting. Next, flavor loss begins to occur as oxygen is now introduced to the mix. Texture loss due to dehydration follows, while all the while nutritional value is slipping away. As the pieces of fruit get smaller and smaller, these values decrease exponentially. While it might be convenient for you to purchase prepackaged cut fresh fruit from the supermarket, you are paying a nutritional and financial price for that convenience. First, you pay the added expense for the labor of cutting and the additional packaging, and next you are paying more for fruit that has less in nutritional value. This is simply a lose-lose situation any way that you look at it.

Now that you are a little more familiar with the important nutritional reasons you should not cut fruit, you probably have a better understanding why certain fruits taste soggy and look worse for wear after a few hours sliced and in the refrigerator. Fruits are far more sensitive than vegetables, more susceptible to bruising and bacterial contamination. If you must cut your fruit before you eat it, remember these two simple tips: always use a sharp knife to cut your fruits, and always eat the fruit right after cutting to retain the maximum nutritional value.

Advertisement