Cold Storage and Fruit Preservation

Fruits stored in cold chambers exhibit longer storage life primarily because the low temperature decreases the metabolic rate, particularly the rate of respiration in the fruit cells. Respiration consumes stored nutrients and produces carbon dioxide, ripening agents (like ethylene), and water vapor—all of which accelerate fruit aging and spoilage. By reducing respiration through cold temperatures, the fruit's biochemical processes slow down, preserving nutrients and preventing ripening. Option (a) sunlight prevention is not the primary mechanism. Option (b) increased CO₂ can preserve fruits but is a secondary effect. Option (d) humidity helps prevent water loss but is not the main reason for longevity. The key physiological principle is that lower temperature = lower respiration rate = longer shelf life.

Answer: (c).