Are canned fruits less nutritious or less tasty than fresh fruits?

While the heat treatment required to inactivate microorganisms such as Clostridium botulinum may initially prompt a loss of nutrients, remaining nutrients are relatively stable during product storage due to the  lack of oxygen in canned products.
 
Additionally, heat treatment may adversely affect the taste and texture of canned fruits. The fruit, for instance, may be softer than fresh fruit. In rare cases, the fruit may assume a burnt flavor. A fledgling technology known as high-pressure processing looks to employ pressure to destroy microorganisms, an approach  intended to maintain the taste, texture, and full nutritional value of canned foods.
 
Source(s):
University of California "Nutritional Comparison of Fresh, Frozen, and Canned Fruits"
National Food Laboratories "High-Pressure Processing (HPP) Targets Multi-Billion Dollar Low-Acid, Canned Food Market"