HANDLE FRESH VEGETABLES WITH CARE

AUBURN, JULY 31---No food from any other part of the world beats the flavor and texture of locally grown produce. For those who live in areas governed by changing seasons, summer is the prime time for an abundance of fresh vegetables.

Local farmers do their best to raise the largest, tastiest varieties. But after that, it's up to consumers to preserve the quality of vegetables until they reach the dinner table, says Dr. Barbara Struempler, Extension nutritionist with the Alabama Cooperative Extension System.

A key point to remember is vegetables are subject to aging. Too much heat, moisture and air can ruin even the best produce. As soon as a vegetable is harvested, chemical changes begin. Growth stops, but enzymes continue to act, altering nutrient content along with texture and taste.

Not all vegetables react in the same way after being picked, says Struempler. For instance, tomatoes picked before maturity keep ripening, while sweet peas lose sugar and toughen soon after harvest. Vegetables, such as turnips, potatoes and carrots -- fleshy root or tubers -- are in a dormant state. They will remain stable for months if stored properly.

Other vegetables deteriorate rapidly. The aging rate for spinach is about nine times that of a potato. In certain cases,nutrient loss starts as soon as the vegetable is harvested. Kale loses 1 to 5 percent of its vitamin C content per hour, which adds up to about a third in its first day.


###
SOURCE: DR. Barbara Struempler, Extension nutritionist, Alabama Cooperative Extension System (334) 844-2217.