Which storage method is described as stopping enzymatic activity to preserve most nutrients?

• A. Cold storage
• B. Freezing
• C. Roasting
• D. Vacuum packing

Answer: (D)

Stopping enzymatic activity is most effectively achieved by freezing. When food is frozen, temperatures are lowered far below the point where most enzymes can function, so the biochemical reactions that degrade nutrients slow to essentially zero. This helps preserve vitamins, pigments, and other nutrient components much better than other methods.

Cold storage does slow enzymes, but it doesn’t stop them completely, so some nutrient loss can still occur over time. Roasting involves high heat that denatures enzymes, but it is a cooking method that also damages heat-sensitive nutrients and alters texture and flavor, so it isn’t a storage technique aimed at preserving nutrients by stopping enzyme activity. Vacuum packing reduces oxygen and slows oxidation and some microbial spoilage, but it doesn’t halt enzymatic activity inside the food; thus it’s less about stopping enzymes to preserve nutrients.