Step 1: Understanding the Concept:
Hypobaric storage is a form of modified atmosphere storage used to extend the shelf life of perishable products, especially fresh fruits and vegetables. The term itself provides a clue to its meaning: 'hypo-' means low, and '-baric' refers to pressure.
Step 3: Detailed Explanation:
- (A) Low pressure: The core principle of hypobaric storage is maintaining a sub-atmospheric (low) pressure inside the storage chamber. This reduces the partial pressure of oxygen, which slows down respiration rates and the growth of aerobic spoilage organisms. It also helps to remove ethylene, a ripening hormone produced by the produce.
- However, storing produce at low pressure creates a high water vapor pressure deficit between the product and its environment, which would cause rapid dehydration and shriveling.
- To counteract this, the atmosphere inside the chamber must be kept at a very high relative humidity (typically>90%).
- Therefore, a complete and accurate description of hypobaric storage is (C) Low pressure and high humidity. This combination slows down ripening and decay while preventing moisture loss.
- High pressure (B) is used in other food processing methods (like HPP), but not for hypobaric storage. Low pressure with low humidity (D) would be a dehydration process, not a preservation method for fresh produce.
Step 4: Final Answer:
Hypobaric storage is a specific technology that combines storage at low pressure with high humidity. Therefore, option (C) is the most complete and correct description, making option (B) from the final choices the correct answer.