Apples, pears, bok choy, and yellow chives, which are fruits and vegetables with high water content, are suitable for using plastic wrap. Using plastic wrap on these fruits and vegetables not only preserves them for a longer time but also increases certain nutrients. In this study, American scientists found that 100 grams of yellow chives wrapped in plastic wrap had 1.33 mg more vitamin C after 24 hours compared to when it was not wrapped. Bok choy and lettuce leaves had 1.92 mg more.
However, the experimental results were completely the opposite. After one day of storage, 100 grams of radish wrapped in plastic wrap had 3.4 mg less vitamin C, green beans had 3.8 mg less, and after one day and night of storage, the vitamin C loss in a cucumber was equivalent to that of 5 apples.