Which method results in minimal nutrient loss due to rapid freezing after picking?

• A. Boiling
• B. Freezing
• C. Jamming
• D. Vacuum packing

Answer: (B)

Rapid freezing after harvest helps preserve nutrients because it quickly halts enzymes and microbial activity that would otherwise break down vitamins and minerals. Freezing also lowers water activity and, when done rapidly, forms small ice crystals that cause less damage to cell structures, reducing nutrient loss during storage and thawing. In contrast, boiling uses heat that can destroy heat-sensitive vitamins and cause water-soluble nutrients to leach into cooking water, jam involves heating that degrades some nutrients, and vacuum packing, while reducing oxygen exposure, does not stop enzymatic or microbial activity unless freezing is also used. So, freezing is the best method for minimal nutrient loss when rapid freezing after picking is involved.