OpenAlex · 2026-07-25
Keeping fruit at the right temperature after harvest is one of the most important factors in how long it stays fresh and nutritious. This review compiles what science knows about ideal storage temperatures for different fruits and the biological reasons why getting it wrong leads to spoilage.
Temperature directly controls respiration rate and ethylene gas production — the two main biological clocks driving how fast a fruit ripens and deteriorates after harvest.
Chilling injury is a real and distinct risk for cold-sensitive fruits (like mangoes, bananas, and avocados) stored below their minimum safe temperature, causing internal browning and flavor loss even before visible damage appears.
Climacteric fruits (like apples and tomatoes, which ripen after picking) and non-climacteric fruits (like grapes and citrus, which do not) require fundamentally different temperature strategies to maximize shelf life.