Packaging time has an impact on the vitamin content of fruits

A survey of supermarkets in the UK found that prepackaged fruits and vegetables had lower vitamin C content than unpackaged same products. A report published by the British Consumers Association pointed out that supermarkets occupy the dominant position in the supply of fruits and vegetables in the UK, but they usually emphasize the perception rather than the taste. Take Asda bean silk for example, vitamin C content only accounts for 11% of the mark, Marks & Spencer's fresh mango only contains 42%.

The report further elaborated on the evidence that the British public did not obtain adequate vitamins through diet. It pointed out that nutrition is not a priority issue for most supermarkets. Studies have shown that the vitamin C content of shredded and packaged fruits and vegetables in advance is lower than that of unpackaged products. The British Food Authority pointed out that although some studies have shown that high intake can prevent cancer and other diseases, adults need 40 mg of vitamin C daily. However, after picking, the vitamin content of fresh fruits is reduced, especially after being cut, exposed to air or sunlight. At present, most of foreign processing of peeled or cut pre-processed packaging products, these foods need to go through a long journey before reaching the supermarket.