Question

To prevent bacterial action which of the following substances is used in packaging of fruits?
A) Ethyl bromide
B) Methyl bromide
C) Silver bromide
D) Sodium bromide

Answer 1

Drying is one of the most ancient food preservation techniques, which reduces water activity sufficiently to prevent bacterial growth. Refrigeration preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes which cause food to rot.

Answer 2

To prevent bacterial action Methyl Bromide is used in packaging of fruits.

Explanation

Methyl bromide is used as fumigant while packaging the fruits for transportation and storage because it kills the bacteria by interfering with its metabolic activity.

The main reason behind such type of packaging is that the fruits need to be sent to the market and site of selling from the farm. It may take quite amount of time. If the fruit is simply packed with soil and hay, it may cause bacterial contamination.