Final answer:
The content that increases with age, especially in the context of food preservation, is typically sugar or salt, as they are added as solutes to food to lower its water activity and inhibit microbial growth. Over time, the concentration of these solutes can increase to extend the shelf life of the preserved foods. So, the correct option is a) Sugar.
Step-by-step explanation:
The question inquires about a content in question that increases with age. Referring to the provided references, we can deduce that the content being implied is most likely related to the preservation of food by adding salt or sugar. These substances act as solutes which decrease the water activity in foods, thereby inhibiting microbial growth.
With ageing, particularly evident in the drying of certain foods and the creation of jams and the salting of meats, there is typically an increase in concentration of these solutes to prolong shelf life.
It is important to note the process of osmosis, where water moves from an area of lower solute concentration to that of a higher one, effectively drawing water out of microbial cells and resulting in their death.
This is why foods with high sugar content like honey, or high salt content such as salted meats and fish, are preserved and can last for longer periods without refrigeration.
While the question seems to be incorrect in its options (sugar, starch, moisture, fiber), based on context, increasing 'sugar' content with the ageing process of food preservation is the most relevant answer.
However, if the student intended to ask which nutritional content increases in fruits specifically, the answer could potentially be 'fiber' as certain fruits may increase in fiber content as they mature.
So, the correct option is a) Sugar.