The main parameters influencing postharvest product quality are temperature, relative humidity, and gas concentrations in the environment.

Temperature:

• Prolonged exposure to high temperatures can lead to spoilage and shelf life reduction.
• Precoolers, natural ventilation (storing in a shelter at the farm), using a passive evaporative cooler, or harvesting during early morning are useful methods to reduce the temperature of fresh produce after harvest.
• Cold storage is useful to extend the shelf-life of the produce and preserve its quality.
• Ventilated packaging, such as plastic crates with vent holes, is essential for fresh produce to access cold air effectively.
• Extremely low temperatures should be avoided as they cause chilling or freezing injuries.

Relative humidity:

• Low relative humidity can cause the dehydration of the product
• High relative humidity can cause shriveling and an increased risk for condensation, which can speed up mould growth.

Ethylene:

• Ethylene is a plant hormone that induces ripening. Only some plants produce ethylene, and crops can be more or less sensitive to it.
• Ethylene-producing and ethylene-sensitive crops should be stored in separate units. If that is not possible, they should be kept far apart, and ethylene scrubbers should be installed.
• Storing the wrong products together can result in a significant loss of product quality and market value, especially during a long storage period.

Air composition:

• Reducing the oxygen (O2) concentration and slightly increasing the carbondioxide (CO2) concentration slows down the physiological processes in fruits and vegetables, hence prolonging the storage life. This can be done in a controlled atmosphere storage or packaging.