Question

Spoilage of food material is prevented in cold storage due to

• A. Reduced respiration at low temperature
• B. Reduced enzyme activity in food articles
• C. Reduced enzyme activity in microbes as well as food articles
• D. Purified nature of air

Answer 1

Answer: (C)

Reduced enzyme activity in microbes as well as food articles

Enzymes accelerate the rate of the reaction. It lowers the activation energy and converts the reactants into the substrate. It requires an optimum temperature for its activation. High temperature denatures the enzyme and low temperature deactivates the enzyme.

Spoilage of food material is prevented in cold storage because when the temperature is lowered the enzyme activity gets reduced as the enzyme gets deactivated. Low temperature also decreases the kinetic energy of the substrate and thus prevents the conversion of substrate to the product.

So, the correct answer is option C.