A) Exposure to sunlight is prevented
B) Concentration of carbon dioxide in the environment is increased
C) Rate of respiration is decreased
D) There is an increase in humidity
Correct Answer: C
Solution :
[c] In cold chambers, the relative humidity remains more than 95% and the temperature is reduced by 6 to 100°C than the ambient temperature. This cool chambers retard the ripening process by reducing the rate of respiration and thus, increases the shelf life of both fruits and vegetables.
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