All but One of the Following Describes Associations Between Vegetable

All but one of the following describes associations between vegetable preparation and vitamin preservation, which one is it?

A) Vegetables should be washed before cutting to reduce vitamin losses.
B) After a vegetable is picked, vitamin synthesis stops but vitamin degradation continues.
C) Vegetables should be cooked in water rather than by steaming to minimize vitamin losses.
D) Vegetables should be stored in the refrigerator until used to preserve vitamin content.