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Effects of Temperatures

Temperature is the characteristic of the postharvest environment that has the greatest impact on the storage life of fruits and vegetables. In some regions of the globe, mostly tropical and subtropical climates, postharvest losses of horticultural crops are estimated to be more than 50% of the production due to poor postharvest handling techniques such as improper temperature management.

Proper and adequate temperature management is the most important and simplest procedure for delaying product deterioration. In addition, optimum temperature storage retards aging of fruit and vegetables, softening, textural and color changes, as well as slowing undesirable metabolic changes, moisture loss, and loss due to pathogen invasion. Temperature is also the factor that can easily and promptly be controlled.

Preservation of fruits and vegetables quality can only be achieved when the produce is promptly cooled and maintained under its optimum temperature as soon as possible after harvest.

In general the lower the storage temperature, the longer the storage life. For example, in the case of asparagus, a highly perishable vegetable, some scientific works have demonstrated that the higher the storage or shipping temperature is, the higher the losses in quality are. When asparagus are held under simulated air transport temperatures, a 1.7 days shelf life reduction occurs between storage temperatures of 0°C and 15°C.

Furthermore after simulated transport at 20°C and 25°C, asparagus shelf life may be reduced to 2 days. When transported at temperatures above 15°C, spears of asparagus can easily show symptoms of wilting within a short period of time. Therefore, asparagus quality can be better maintained with a 0°C holding temperature throughout the supply chain.

Effects of high temperature on snap beans (decay, browning) and cucumbers (shriveling, loss of water) during storage at high temperatures (20°C).

 

Effects of high temperature on cauliflowers (opening of the florets, wilting) and mushrooms (dryness and browning) during storage at high temperatures (20°C).
 
 
 
Effects of high temperature on green bell peppers (shriveling, color changes) and lettuce (wilting and yellowing) during storage at high temperatures (20°C).
 
 
 
Source: IATA & Air Cargo Transportation Research Group
 
 
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