Yes, cutting and storing fruits in the fridge overnight can lead to some nutrient loss, but the extent of the loss will depend on several factors, including the type of fruit, its nutrient content, and the storage conditions.
When fruits are cut, they are exposed to oxygen, which can lead to oxidation and degradation of some vitamins and phytonutrients, such as vitamin C and certain antioxidants. Additionally, the process of cutting itself can cause some nutrient loss due to the exposure of the inner parts of the fruit to air.
To minimize nutrient loss, you can follow these tips:
Store the fruit properly: Place the cut fruit in an airtight container or wrap it in plastic wrap to reduce exposure to air and slow down oxidation.
Use a refrigerator: Refrigeration helps slow down the degradation of nutrients compared to leaving the fruit at room temperature.
Choose the right fruits: Some fruits are more sensitive to nutrient loss than others. For instance, citrus fruits like oranges and kiwis, which are high in vitamin C, are more susceptible to oxidation.
Eat the cut fruits sooner: The longer the fruit sits in the fridge, the more nutrients it may lose. If possible, try to eat it the next morning or within 24 hours.
Remember that while there may be some nutrient loss, the overall nutritional value of the fruit is still significant, and consuming cut fruits is a healthy option compared to skipping them altogether. If preserving the maximum nutrients is a priority, consider eating whole fruits and cutting them just before consumption.