Correct Option
Fruits stored in a cold chamber exhibit a longer storage life primarily due to the decreased rate of respiration. Lower temperatures significantly slow down the metabolic processes within the fruit, including cellular respiration and the production of ripening hormones like ethylene. This reduction in metabolic activity delays the senescence (aging) process, thereby extending the fruit's shelf life and preventing premature spoilage.
Incorrect Options
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Exposure to sunlight is prevented: While direct sunlight can accelerate spoilage in some cases due to heat or UV radiation, the primary mechanism by which cold storage extends shelf life is not the prevention of light exposure but the reduction of metabolic activity.
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Concentration of carbon dioxide in the environment is increased: While controlled atmosphere storage (CAS) often involves increasing CO₂ levels to inhibit respiration, this is a distinct technique from simple cold chamber storage. The primary effect of a cold chamber is temperature reduction, not CO₂ manipulation.
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There is an increase in humidity: High humidity in cold storage environments helps to prevent dehydration and weight loss in fruits. However, it does not directly or significantly decrease the rate of respiration, which is the main factor in delaying spoilage.