Rancidity can be prevented by -
1) adding antioxidants
2) storing food away from light
4) keeping food in refrigerator 
Explain your answer 

Dear student,

The condition produced by aerial oxidation of fats and oils in foods marked by unpleasant smell and taste is called rancidity. Rancidity spoils the food materials prepared in fats and oils which have been kept for a considerable time and makes them unfit for eating.

It can be prevented by adding anti-oxidants to food, packaging food from fats and oils flushed with nitrogen gas.

Storing the food away from the light slows down the oxidation process, hence rancidity is retarded. 

Rancidity can also be prevented by storing the food in a refrigerator because a low temperature is unfavourable for rancidity.

Hence, all the options are correct.

Regards

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3) all of these
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1)addition of anti-oxidents
Oxidative rancidity can be prevented by light-proof packaging, oxygen-free atmosphere (air-tight containers) and by the addition of antioxidants.
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