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Which of the following will not help to arrest the action of micro-organisms on tomatoes?
- a)Putting them in boiling water
- b)Putting them in the freezer
- c)Leaving them on the shelf
- d)None of the above
Correct answer is option 'C'. Can you explain this answer?
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Which of the following will not help to arrest the action of micro-org...
Explanation:
Micro-organisms are living organisms that can cause spoilage and decay of food items, including tomatoes. To prevent the action of micro-organisms on tomatoes, certain measures can be taken. Let's analyze each option to understand why leaving tomatoes on the shelf will not help arrest the action of micro-organisms.
a) Putting tomatoes in boiling water:
Boiling water is a common method used to kill micro-organisms. When tomatoes are put in boiling water, the heat kills most of the micro-organisms present on their surface, thereby arresting their action. This method is effective in reducing the microbial load on the tomatoes.
b) Putting tomatoes in the freezer:
Freezing is another method that inhibits the growth and activity of micro-organisms. Low temperatures in the freezer slow down the metabolic processes of micro-organisms, preventing their action on the tomatoes. Freezing can help preserve the quality and extend the shelf life of tomatoes.
c) Leaving tomatoes on the shelf:
Leaving tomatoes on the shelf without any protective measures will not help arrest the action of micro-organisms. When tomatoes are left on the shelf, they are exposed to air, moisture, and various micro-organisms present in the environment. These micro-organisms can multiply and cause spoilage of the tomatoes, leading to decay. Leaving tomatoes on the shelf without any preservation method increases the chances of microbial growth and spoilage.
Therefore, option 'c) Leaving them on the shelf' is the correct answer as it does not provide any protection against the action of micro-organisms and increases the risk of spoilage.
Micro-organisms are living organisms that can cause spoilage and decay of food items, including tomatoes. To prevent the action of micro-organisms on tomatoes, certain measures can be taken. Let's analyze each option to understand why leaving tomatoes on the shelf will not help arrest the action of micro-organisms.
a) Putting tomatoes in boiling water:
Boiling water is a common method used to kill micro-organisms. When tomatoes are put in boiling water, the heat kills most of the micro-organisms present on their surface, thereby arresting their action. This method is effective in reducing the microbial load on the tomatoes.
b) Putting tomatoes in the freezer:
Freezing is another method that inhibits the growth and activity of micro-organisms. Low temperatures in the freezer slow down the metabolic processes of micro-organisms, preventing their action on the tomatoes. Freezing can help preserve the quality and extend the shelf life of tomatoes.
c) Leaving tomatoes on the shelf:
Leaving tomatoes on the shelf without any protective measures will not help arrest the action of micro-organisms. When tomatoes are left on the shelf, they are exposed to air, moisture, and various micro-organisms present in the environment. These micro-organisms can multiply and cause spoilage of the tomatoes, leading to decay. Leaving tomatoes on the shelf without any preservation method increases the chances of microbial growth and spoilage.
Therefore, option 'c) Leaving them on the shelf' is the correct answer as it does not provide any protection against the action of micro-organisms and increases the risk of spoilage.
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Which of the following will not help to arrest the action of micro-organisms on tomatoes?a)Putting them in boiling waterb)Putting them in the freezerc)Leaving them on the shelfd)None of the aboveCorrect answer is option 'C'. Can you explain this answer?
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