Benzoates and sorbates used in combination with low temperatures extend the shelf life of minimally processed juice drinks. Which option matches this statement?

• A. Sulfites And Sugar
• B. Benzoates And Sorbates Used With Low Temperatures
• C. Vinegar Addition
• D. High-Temperature Processing

Answer: (B)

The idea being tested is how combining chemical preservatives with temperature control can extend shelf life in minimally processed juices. Benzoates and sorbates are antimicrobial agents that inhibit yeasts and molds commonly found in juice, and they’re most effective in acidic products. When these preservatives are used alongside cold storage, microbial growth slows even further, giving a longer shelf life than either measure alone. That matches the statement because it describes using benzoates and sorbates in combination with low temperatures to preserve the juice. The other options don’t fit this specific approach: different preservatives or methods are mentioned, or the method focuses on heat, which contradicts the “low temperatures” part.