Temperature is the most important of the environmental factors that can influence the rate of deterioration of fresh produce, and it is one of the easiest to control.

Different produce does better (has a longer shelf life) at different temperatures.

These products are best handled at 0ºC for longest shelf life.

Temperature effects the rate of respiration and the rate of decay growth.

As temperature increases, relative shelf life decreases As temperature increases, relative shelf life decreases. As temperature increases from 10 ºC to 20 ºC, Q10 is approximately 2.5 for many crops, which means that relative shelf life at 20 ºC will be only 13 days compared to a possible 33 days at 10ºC.

These commodities are injured by temperatures below 7 to 12ºC These commodities are injured by temperatures below 7 to 12ºC. Each commodity has a different lowest safe temperature (see chapter 6 in the small scale postharvest manual.)

Chilling injury allows decay organisms to gain a foothold on produce.

The rate of ripening increases as temperature increases.

Six cooling methods (see chapter 6 for a lot of examples of small scale methods)

Forced air cooling “tunnels” made from cartons stacked around a fan; covered with a tarp.

Controlling temperature and relative humidity provide more than 60% of possible benefits. Pay attention to these first!