Effect of temperature and relative humidity on fresh commodity quality

Low temperature has been used to extend the shelf life of temperate fruits and vegetables since antiquity, while the negative effect of low temperatur e (< 10 degrees C) on the shelf life of tropical plants and commodities has been known since at least the eighteenth century. Low temperature storage has the additional benefit of protecting non-appearance quality attributes: texture, nutrition, aroma and flavor, Time of day when harvest is performe d can influence shelf life. In addition, delays in cooling after harvest ca n reduce commodity shelf life and duality. In commercial handling, shelf li fe of commodities may vary greatly from laboratory studies. The distributio n chain rarely has the facilities to store each commodity under ideal condi tions and requires handlers to make comprises as to the choice of temperatu re and relative humidity (RH). These choices can lead to physiological stre ss and loss of shelf life and quality. This limitation, especially late in the handling chain during retailing, requires all participants in the distr ibution chain to increase their understanding of the need to improve manage ment of handling, temperature and RH, to limit losses in quality. Simulated storage studies should be conducted under conditions that approximate the average to better levels of commercial practices. (C) 1999 Elsevier Science B.V. All rights reserved.