Why “Fresh” Isn’t Always Fresh and What You Can Do About It

When you go to your neighborhood sabziwala or supermarket, you might feel good about picking up fresh-looking tomatoes, potatoes, or apples. But here’s something most people don’t realize: many of the fruits and vegetables we eat have been in cold storage or transport for days, weeks—or even months.

The moment a fruit or vegetable is harvested, the clock starts ticking. And with each passing hour, it loses nutrients, taste, and vitality. If you're trying to eat healthy, this is a big deal.

What Happens to Food After It’s Harvested?

Once produce is plucked from the plant, it stops getting water and nutrients—but it doesn’t just sit still. It continues to breathe, or “respire”, using up its own stored sugars and nutrients. This process:

• Makes it go limp or stale
• Drains vitamins and antioxidants
• Changes texture and flavour
• Increases chances of spoilage

And the hotter the environment (which is a big issue in Indian climates), the faster all of this happens.

Your Vitamins Are Disappearing

• Vitamin C, which supports immunity, drops by 50–70% within a few days, especially in hot conditions.
• Folate, B6, and thiamine (B-vitamins) decline in spinach, methi, and other greens even before they reach your kitchen.
• Antioxidants in fruits like guava, papaya, and mango fade as storage time increases.
• Taste and aroma also take a hit—ever had a bland tomato or watery watermelon?

Common Foods That Sit in Cold Storage

Here are some foods you see every day in markets that are often not fresh at all:

• Apples – stored for 6–9 months in cold storage; available all year but harvested only once a year
• Potatoes – stored in large quantities in cold storage for up to 10 months
• Onions – harvested in bulk, stored for 4–6 months; treated to prevent sprouting
• Garlic – stored up to 6 months, often transported across states
• Bananas – harvested raw and artificially ripened using ethylene gas
• Tomatoes and chillies – transported long distances, especially off-season
• Imported fruits (kiwi, apples from US/China, pears) – sometimes spend weeks in transit before reaching Indian markets

So even if something looks fresh in your fridge, chances are it has been losing nutrients since the day it left the farm—possibly months ago.

Refrigeration Helps, But It’s Not a Miracle

Yes, refrigeration slows down spoilage. But it doesn’t stop nutrient loss. In fact, in India:

• Cold chain logistics are not always reliable, especially in smaller towns.
• Power cuts and poor temperature control in storage units lead to fluctuating conditions, speeding up degradation.
• Many local retailers don’t have refrigeration at all—produce may sit out in the open for hours or days in the heat.

Why Local and Seasonal Is Better

India is blessed with regional diversity, which means we can access different seasonal fruits and vegetables throughout the year—without relying on long-distance transport or storage.

Here’s why you should eat local and seasonal:

• Fewer days from farm to plate – more nutrients and fresher taste
• No cold storage or artificial ripening – better for your health
• Supports local farmers and reduces dependence on middlemen
• Matches your body’s needs – for example: Cooling fruits like watermelon in summer, Root vegetables and greens in winter, Gut-friendly fermented foods in the monsoon

Eating local isn’t just good for the planet—it’s good for your digestion, immunity, and energy.

How to Choose Better

• Buy from local markets and weekly haats—these often have fresher, recently harvested produce
• Ask your vendor what’s “aaj ki taja saabji” (today’s fresh stock)
• Prioritize seasonal sabzis—don’t buy watermelon in December or cauliflower in May
• Avoid off-season produce that looks too perfect—it’s often artificially ripened or stored too long
• Grow simple herbs or greens at home—like tulsi, coriander, mint, or palak

The Takeaway

Just because your food looks fresh doesn’t mean it is. A lot of what we buy has been sitting in storage or traveling for days or months. In India’s hot climate, this means major nutrient loss, taste decline, and less health value.

If you really want to nourish your body, boost immunity, and get the most out of your food—go local, go seasonal, go fresh.

Your health depends on it.

A Note on Animal Foods vs Plant Foods

Unlike fruits and vegetables, animal-sourced foods don’t degrade the same way after harvest. When an animal dies, its tissues no longer respire like plants do. Instead, microbial decomposition begins, which can lead to spoilage and bacterial growth. This is why meat, milk, and eggs require immediate refrigeration to stay safe and edible.

However, nutrient loss in animal foods is minimal if properly stored. For example:

• Refrigerated eggs can retain nutrients for weeks.
• Raw milk loses vitamin C over time but keeps protein and fat intact.
• Meat, if frozen correctly, can preserve its nutritional value for months.

So, while freshness is important for taste and safety, it’s not as nutritionally urgent as it is with plant foods. With plants, the living cells are still active after harvest, constantly using up their own vitamins and minerals. That’s what makes fresh, local, and seasonal produce truly irreplaceable in your diet.

#Health #Nutrition #Seasonal #Local #Fresh