Floral Certification Practice Test

Refrigeration plays a significant role in prolonging the freshness and longevity of perishable goods by slowing down the process of respiration. Respiration is a metabolic process where plants take in oxygen and release carbon dioxide. In fresh products, this process is crucial as it leads to the depletion of energy reserves, affecting their quality and shelf life. By lowering the temperature, refrigeration effectively decelerates metabolic reactions, including respiration, allowing fruits, vegetables, and flowers to maintain their freshness for a longer period.

While photosynthesis and transpiration are also important processes, refrigeration primarily impacts respiration, making it the most relevant choice in this context. Photosynthesis, which occurs in light, produces sugars while using carbon dioxide, and transpiration is the process where plants lose water vapor. Although these processes can also be affected by temperature, their direct relationship with product freshness is less pronounced than that of respiration. Thus, focusing specifically on respiration highlights the vital role refrigeration plays in preserving the quality of fresh produce.