Let us not forget that preservation is the opposite of digestion.

Refrigeration is mostly about preservation of external looks of the produce so they stay attractive to customers.

With refrigeration, we are only prolonging life and delaying decay. We are not stopping decay.  Fresh produce will be the best option. Natural refrigeration (using earthen pots for example) will be the second best choice.

We do not know how much of the nutrients have been lost in refrigerated food.

So more people should develop kitchen gardens and try to eat raw vegetables and fruits. These questions remain only an academic discussion as long as one makes attempt to learn the values and tries to make amends.

Science also does not say so. There are many published papers showing refrigerating produce does not prevent the loss of its nutrients. Losses could be attributed to the respiration, transpiration, ethylene production and enzyme activity during storage. Once they hit the refrigerator, some fruits and vegetables can lose as much as 50 percent of their vitamin C and few other nutrients, depending on the temperature.  Eg: Vit C, Carotenoid and polyphenols slightly decrease in green leafy vegetables during refrigeration storage.