Which storage method stops enzymatic activity and retains most nutrients?

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

Answer: (A)

Enzymes in foods work best at certain temperatures, so to stop their activity you need to push the temperature down far enough to halt most reactions. Freezing does this effectively: the ultra-low temperatures slow molecular motion so extensively that many enzymes become inactive, and microbial growth is also greatly reduced. This combination helps preserve nutrients because the rate of nutrient loss due to enzyme action and spoilage is minimized.

Cold storage slows enzymatic reactions but doesn’t stop them entirely, so some nutrient degradation can still occur over time. Vacuum packing reduces exposure to air, which slows oxidation and can limit some enzyme-driven browning that needs oxygen, but it doesn’t inactivate the enzymes themselves; once thawed or warmed, activity can resume. Jamming isn’t a standard method for stopping enzymatic activity and isn’t reliable for nutrient retention.

So, the storage method that truly stops enzymatic activity and best preserves nutrients is freezing.