What is the role of temperature in produce spoilage?

Temperature plays a critical role in the biological processes of fruits and vegetables, particularly in respiration and decay. When produce is stored at higher temperatures, the rate of respiration increases. Respiration is the metabolic process whereby plants convert stored sugars to energy, which generates heat and uses up nutrients. This accelerated respiration leads to a quicker decline in the quality and lifespan of the produce, making it more susceptible to decay and spoilage.

Higher temperatures can also promote the growth of bacteria and fungi, both of which can lead to further deterioration. Additionally, higher temperatures can cause faster enzymatic reactions, which can result in softening, flavor loss, and other quality issues.

In contrast, lower temperatures, while sometimes leading to freezing if too low, generally slow down these biological processes, helping to extend the shelf life of produce. This understanding is crucial for proper storage practices in the produce department.