ABSTRACT
Good temperature management is the single most important factor in determining the ultimate quality of fresh fruits and vegetables. All fresh produce are living organisms and, for optimum quality, must remain alive and healthy until they are processed or consumed. Plant material can live only as long as the membrane structure and enzymes remain functional. Exposure to undesirable temperatures, either above or below the optimal range for this functioning, results in many physiological disorders. Temperature also influences the rate of ethylene production and utilization as well as the rate of spore germination and growth rate of pathogens. Temperature extremes can cause changes in the functions of the plant tissues, many of which lead to quality loss through product degradation.
