Multiple choice

Upon refrigeration, the vitamin content of fruits and vegetables

  1. increases

  2. decreases

  3. remains the same

  4. first increases and then decreases

Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Refrigeration slows down metabolic activity but does not stop vitamin degradation entirely. Over time, vitamins (especially vitamin C and some B vitamins) continue to degrade slowly even at refrigeration temperatures, though at a much slower rate than at room temperature.