Here’s some good news from a few weeks ago: Fresh Fruits And Vegetables Retain Antioxidants Long After Purchase.

The next time you think about throwing out those aging strawberries or very ripe grapes, consider this: Belgian scientists report that fruits and vegetables do not lose any antioxidant content in the days after purchase, even as tell-tale signs of spoilage appear. In some cases, antioxidant levels actually rise.
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The results showed that, in the days following purchase, fruits and vegetables do not lose any phenolic compounds, ascorbic acid or flavonols — a trio of chemical classes associated with antioxidant content. “Better, in some cases, an increase on the antioxidant capacity was observed in the days following their purchase, accompanied by an increase in phenolic compounds,” the researchers state.

I’m not sure how this affects locally-grown produce that isn’t artificially ripened, but it’s interesting to note that the common wisdom that antioxidants start degrading as soon as the fruit is picked may not be correct. This doesn’t take taste and texture into account though. I don’t care how many antioxidants are running around inside those soft grapes and mushy strawberries; I’m not eating them. Taste and texture are important to the joy of eating.

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