Question

Refrigerated fruits maintain flavour and taste for longer period due to:
a. Non-availability of $O_2$
b. The presence of less $CO_2$
c. The presence of excess horthidity
d. Slower rate of respiration

Answer 1

Hint: Refrigerated fruits maintain flavour and taste for a longer period due to the slower rate of respirations.

Complete Answer:
a. The respiration method is nothing over an awfully common chemical change. This chemical change isn't distinctive for fruits and vegetables, it takes place all told plants and animals.In respiration aldohexose is remodeled into \[\text{C}{{\text{O}}_{\text{2}}}\] and water \[\left( {{\text{H}}_{\text{2}}}\text{O} \right)\] victimization element \[\left( {{\text{O}}_{\text{2}}} \right)\].

b. With the target to gauge the modifications within the fruit quality, ‘Palmer’ mangoes were kept at twelve. \[8\text{ }\!\!{}^\circ\!\!\text{ C}\] for thirty days in controlled atmosphere storage that contained a coffee level of gas \[\left( \text{5 kPa} \right)\] that was related to increasing levels of greenhouse emission carbonic acid gas.
However, transfer mangoes, that were antecedently kept at high levels of carbonic acid gas. The above option is incorrect

c. Successful storage of fruits and vegetables is closely associated with the management of respiration and storage at temperature is the sole technique of reducing the speed of respiration. The storage life in refrigeration of some plant merchandise is greatly increased by lowering the part concentration and increasing the oxide concentration that ends up in the slower rate of respiration. The high concentration of oxide not alone inhibits anaerobic respiration however as well reduces the quantity of organic compounds and typically will increase the amount of it slowly once.

Hence, option: D is the correct option.

Note: Plant respiration happens twenty four hours per day, however night respiration is a lot of evident since the chemical {process|chemical change|chemical action} process ceases.