Question

When fruits and vegetables are brought suddenly to a very low temperature at which all the chemical reactions stop, it is known as -

• A. Freezing
• B. Drying
• C. Fermentation
• D. Pickling

Hint:

Freezing is the most effective method of long-term storage for fruits and vegetables, as it preserves flavor, color, and nutrients.

Answer 1

The Correct Option is A

Step 1: Understanding the preservation method.
Freezing is a method of food preservation where food is kept at very low temperatures (usually below -18°C). At such low temperatures, enzyme activity and microbial growth are stopped, preventing spoilage.

Step 2: Analyze the given options.
- Freezing → Stops chemical and microbial reactions. Correct. - Drying → Removes moisture, does not involve very low temperature. - Fermentation → Controlled microbial activity, not inhibition of reactions. - Pickling → Uses salt, vinegar, or oil for preservation, not temperature.

Step 3: Conclusion.
Thus, the process described is freezing.

Final Answer: \[ \boxed{\text{The process is called Freezing.}} \]