ABSTRACT
This chapter describes the main storage systems used worldwide to store fresh fruit and vegetables, and describes the main physiological disorders that affect produce quality during and after storage. The storage environment of highly perishable fresh fruit and vegetables depends on the specific requirements of temperature, relative humidity (RH) and ethylene exposure. The refrigeration of fresh produce can substantially reduce the rate of deterioration. Low temperature slows down the growth of microorganisms and the rate of various metabolic reactions within cells, contributing significantly to a reduction in overall metabolism. Semi-permeable films need to be rigorously tested to determine both the optimal amount of the produce to be stored, and also the storage temperature. The plant hormone ethylene is responsible for triggering fruit ripening and senescence, leaf and fruit abscission, and chlorophyll breakdown, and is associated with the development of many physiological disorders.
