Refrigerated fruits maintain flavour and taste for a longer period due to:

Successful storage of fruits and vegetables is closely related to the control of respiration and storage at low temperature is the simplest method of reducing the rate of respiration. The storage life in refrigeration of some plant products can be greatly increased by lowering the oxygen concentration and increasing the carbon dioxide concentration that results in the slower rate of respiration. The high concentration of carbon dioxide not only inhibits anaerobic respiration but also reduces the amount of ethylene and sometimes increases shelf life when fruits and vegetables are removed from cold storage. So, the correct answer is 'Slower rate of respiration'.