Final answer:
Option B: Brussels sprouts are not preserved by drying due to their high moisture and dense structure; instead, they are typically frozen.
Step-by-step explanation:
The preservation method of drying is not suitable for all foods. Among the options listed, beans, peppers, and tomatoes can be preserved effectively by drying. Drying these items removes moisture, which helps to prevent bacterial growth and spoilage. However, Brussels sprouts are not typically preserved by drying. They contain a high moisture content and a dense structure, which do not drying well and can lead to a poor texture and flavor in the dried product. Instead, Brussels sprouts are often preserved by freezing. Drying, as with beans, peppers, and tomatoes, prevents spoilage by reducing moisture. Jams and dried meats can stay unrefrigerated due to moisture removal or added sugar, inhibiting bacterial growth.
Regarding jams and dried meats, they do not require refrigeration for preservation primarily because they undergo processes that remove moisture (dehydration) or add sugar, which both inhibit bacterial growth. For example, the Flavr Savr Tomato was genetically engineered to have a better shelf life and flavor. It also does not undergo soft rot, making it an example of an engineered food with extended preservation qualities.
Crops that originated in the New World include tobacco, maize (corn), and potato. In contrast, wheat did not originate in the New World; it is known to have been domesticated in the Old World, specifically in the Near East.
In terms of terrestrial arthropods, a key advantage of their exoskeleton is to prevent dessication, which is the process of drying out. This helps them retain moisture in dry environments.