Question

Storage facilities for fruits and vegetables are usually refrigerated and well-ventilated. Why are these conditions advantageous?

a) To decrease respiration rates and slow down the ripening process
b) To increase photosynthesis rates and promote ripening
c) To reduce water uptake and extend the shelf life
d) To enhance transpiration rates and prevent wilting

Answer 1

Refrigeration in storage facilities slows down fruit ripening and maturation by decreasing respiration rates while ventilation removes ethylene gas, which prevents premature ripening, thus extending the freshness and shelf life of fruit and vegetables.

Step-by-step explanation:

Fruit and vegetable storage facilities are typically designed to create the optimal conditions for preserving the freshness of produce. One key aspect of these storage conditions is refrigeration, which works to slow down chemical reactions, including those involved in the ripening process of fruits and vegetables. Cold temperatures decrease the respiration rates of the produce, thereby slowing down ripening and degradation. This helps to extend the shelf life of the produce and maintains its nutritional value.

Moreover, well-ventilated storage environments are crucial for removing ethylene gas, which is produced by many types of fruit and acts as a hormone that speeds up the ripening and maturation process. Ventilation helps to prevent the build-up of ethylene, allowing for better control over the ripening process, ultimately contributing to longer-lasting freshness. This is especially beneficial for items that are sensitive to ethylene and those which are desired to be kept in a less ripe state for longer periods.