Spoilage of food meterial is prevented in cold storage due to

Options

A. Reduced respiration at low temperature
B. Reduced enzyme activity in food articles
C. Reduced enzyme activty in microbes as well as food articles
D. Purified nature of air.

Answer

To solve the question regarding why spoilage of food material is prevented in cold storage, we can break down the reasoning step by step:

### Step 1: Understanding Cold Storage
Cold storage refers to the practice of keeping food at low temperatures, such as in refrigerators or freezers. This is a common method used to prolong the shelf life of food items.

**Hint:** Consider what happens to biological processes at lower temperatures.

### Step 2: The Role of Temperature
At lower temperatures, the kinetic energy of molecules decreases. This means that the movement of food particles slows down, which affects the rate of chemical reactions.

**Hint:** Think about how temperature affects molecular movement and reactions.

### Step 3: Enzyme Activity
Enzymes are proteins that catalyze biochemical reactions, including those that lead to food spoilage. Lower temperatures can lead to reduced enzyme activity, meaning that the reactions they facilitate occur at a much slower rate.

**Hint:** Recall that enzymes have optimal temperature ranges for activity.

### Step 4: Microbial Activity
Microorganisms, such as bacteria and fungi, also play a significant role in food spoilage. Like enzymes, their metabolic processes slow down at lower temperatures, leading to reduced growth and reproduction rates.

**Hint:** Consider how temperature affects living organisms, including microbes.

### Step 5: Conclusion
Since both enzyme activity and microbial growth are reduced at low temperatures, the overall rate of spoilage reactions decreases. This is why food can be stored for longer periods in cold storage.

**Final Answer:** The spoilage of food material is prevented in cold storage due to reduced enzyme activity in microbes as well as food articles (Option C).

### Summary of Steps:
1. Understand the concept of cold storage.
2. Recognize the effect of low temperature on molecular kinetic energy.
3. Identify how temperature affects enzyme activity.
4. Acknowledge the impact on microbial activity.
5. Conclude that both factors contribute to reduced spoilage.