Fruits stored in a cold chamber exhibit longer storage life because
Answer & explanation
Answer: (c) rate of respiration is decreased
Harvested fruits are still alive and keep respiring, which uses up their stored food and drives ripening. Low temperature slows this enzyme-driven metabolism, so respiration falls, ripening is delayed and the fruit stays fresh longer.
- ✓ (c) Cold slows the fruit's metabolism and the growth of spoilage microbes. Reserves are conserved at a lower respiration rate and ripening is retarded, which extends storage life.
- ✗ (a) Darkness is not the reason. Lowering the temperature is what prolongs the life of the fruit, and a cold chamber is not defined by the absence of sunlight.
- ✗ (b) A plain cold chamber does not raise carbon dioxide. Altering the gas mix is the basis of controlled- or modified-atmosphere storage, which is a separate technique from refrigeration.
- ✗ (d) Cold stores manage humidity mainly to limit water loss from the produce. Humidity is not the cause of the longer shelf life. That comes from the lower temperature and the slower respiration it brings.
Remember · Cold storage works by slowing the respiration and metabolism of harvested produce, which delays ripening and spoilage. Temperature control is the main tool for extending post-harvest life.
Sources
- FAO – Manual for the preparation and sale of fruits and vegetables (postharvest storage and temperature control) ↗ “low temperatures slow product metabolism and the activity of microorganisms responsible for quality deterioration. As a result, reserves are maintained with a lower respiration rate, ripening is retarded”
Question: UPSC Civil Services (Preliminary) 2013, General Studies Paper I. Explanation: Minimalist IAS, checked 25 Oct 2026 (how we verify). ·
