Question

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

• (A) - (I), (B) - (II), (C) - (III), (D) - (IV)
• (A) - (I), (B) - (III), (C) - (II), (D) - (IV)
• (A) - (I), (B) - (II), (C) - (IV), (D) - (III)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Hint:

Remember the general rule for produce storage: Tropical/subtropical fruits (like bananas, tomatoes, mangoes) are prone to chilling injury and should be stored cool, not cold. Low-moisture, high-fat foods (like nuts) benefit from cold storage to prevent rancidity.

Answer 1

The Correct Option is B

Step 1: Concept Overview:
Food items require specific storage temperatures to optimize shelf life and maintain quality. Incorrect temperatures can cause spoilage, degradation, or chilling injury.
Step 3: Detailed Matching:
Match each food with its ideal storage temperature range:
- (A) Banana: Susceptible to chilling injury below 12\(^{\circ}\)C (blackening, failure to ripen). Optimal temperature: 13-15\(^{\circ}\)C. Matches (I) 13 - 15.6.
- (C) Nuts: High oil content makes them prone to rancidity. Near-freezing temperatures slow this process, preserving quality. Matches (II) 0 - 2.2.
- (B) Lemon: Best stored at cool (10-14\(^{\circ}\)C) temperatures to avoid chilling injury and extend shelf life. Matches (III) 12.8 - 14.4.
- (D) Tomato: Ripe tomatoes are best at cool room temperatures to maintain flavor. Refrigeration (below 12\(^{\circ}\)C) diminishes flavor. 4-10\(^{\circ}\)C is acceptable for short-term storage, though not ideal. Matches (IV) 4.4 - 10 for short-term use.
Step 4: Solution:
The correct pairings are A-I, B-III, C-II, and D-IV, corresponding to option (B).