Explain TWO (2) factors for EACH step of the farm to plate process below, that contribute to

nutrient loss in fruits/vegetables. (12 marks)

Fruit/vegetable Fruit/vegetable,
Fruit/vegetable
transported to peeled and
harvested
market cooked.

Step 1: Fruit/vegetable harvested

 Factor 1: fruits and vegetables lose moisture after harvesting; this causes nutrient
degradation and spoilage.
 Factor 2: The nutrient content is affected by the time the produce is harvested; depending
on whether the fruit/vegetable is picked green, half-ripe and ripe, the amount of nutrients
in the fruit/vegetable are altered.
Step 2: Fruit/vegetable transported to market

 Factor 1: Light destroys nutrients especially Vitamin C and B2.

 Factor 2: When air reacts with food, oxidation (the gain of oxygen), occurs which
produces undesirable changes in colour, flavor and nutrient content.
Step 3: Fruit/vegetable, peeled and cooked

 Factor 1: Physical stress on fruits/vegetables like peeling, cutting, shredding and dicing
decreases nutritional content. In this case, peeling of fruits/vegetables lowers the amount
of fibre content present.
 Factor 2: When cooking fruits/vegetables, the use of high heat causes major losses of
minerals and vitamins, due to the high heat sensitivity of some vitamins and minerals
example: B vitamins, vitamin C and Folate.