Salt water is a hypertonic solution, meaning it extracts water from whatever is placed in it. When a carrot loses water, it will most likely shrivel up and become limp.
The answer is A and B because when a carrot is full of water the cells grow bigger and so does the carrot. When the concentration of water molecules inside the cells matches that outside, the carrot stops shriveling, and when you remove it from the water and taste it, it has a stronger flavor because it contains less water.
