Statement 1: At low temperatures, the rate of respiration of harvested fruits and vegetables decreases. Statement 2: Under conditions where respiration rate is retarded, changes in chlorophyll loss are also delayed.

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asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

Statement 1: At low temperatures, the rate of respiration of harvested fruits and vegetables decreases.

Statement 2: Under conditions where respiration rate is retarded, changes in chlorophyll loss are also delayed.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

The question was asked in homework.

My question comes from Principles of Fresh Food Storage-1 topic in chapter Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing of Food Engineering

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