Question

Which of the following holds well as a reason for the storage of food at low temperatures?

(a) Respiration rate decreases

(b) Growth of microbes decreases

(c) Humidity is less

(d) All of the mentioned

This question was addressed to me during an interview for a job.

Question is from Principles of Fresh Food Storage-2 in section Food Preservation, Principles of Fresh Food Storage,  Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing of Food Engineering

Answer 1

The correct option is (d) All of the mentioned

Easiest explanation: At lower temperatures, the humidity is less and hence the amount of dissolved oxygen in the air is lesser. Hence, the respiration rate decreases. All metabolic activities at low temperatures are also retarded. Hence, growth of microbes decreases.