(A) Food preservatives prevent the growth of microorganisms.
(R) Antioxidants preserve food by retarding the action of oxygen on food.

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Both (A) and (R) are true and (R) is the correct explanation of (A)

Both (A) and (R) are true but (R) is not the correct explanation of (A)

(A) is true but (R) is false

Both (A) and (R) are false

answer is B.

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Detailed Solution

Statement A is true because many food preservatives, such as salt, vinegar, and citric acid, work by inhibiting or killing the growth of microorganisms, including bacteria, yeasts, and molds.
This helps to prevent spoilage and extend the shelf life of food products.
Statement R is also true because antioxidants, such as vitamin C, vitamin E, and beta-carotene, can slow down the oxidation process that occurs when food is exposed to air.
This process can cause the food to spoil or lose its flavor, color, and nutritional value.
By reducing the action of oxygen on food, antioxidants can help to preserve the quality of the food and extend its shelf life.
But, (R) is not the correct explanation of (A)

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