ABSTRACT
Gathered and stored food was kept in simple baskets as early as 7000 BC. An advanced technology like burned clay pottery would allow early people to store harvests in hidden habitats, generating a simple modified climate. Primitive tribes have used pits to store a wide variety of fruits and vegetables, and they continue to do so. The Romans employed grain silos for long-term storage, and this practise persisted into the nineteenth century. The respiration rate of various types of fruits and vegetables after harvest is generally connected with the rate of deterioration. Product respiration rates can vary widely depending on season, variety, and post-harvest management, but the storage life of most foods is fairly consistent. Low-temperature storage is the most well-known, effective, and extensively utilised method for preserving perishable goods including fruits, vegetables, and flowers while minimising losses and maximising shelf life.
