Optimal storage temperature for fresh fruits: physiological responses, quality retention, and shelf-life extension

Storage temperature is a critical determinant of postharvest fruit quality, directly influencing physiological activity, biochemical stability, and microbial growth. Improper temperature management accelerates ripening, senescence, and quality deterioration, leading to significant postharvest losses worldwide. This review critically synthesizes current knowledge on optimal storage temperatures for fresh fruits, with emphasis on physiological responses, quality retention, and shelf-life extension. The effects of temperature on respiration rate, ethylene biosynthesis, enzymatic activity, and water loss are discussed, alongside temperature-induced disorders such as chilling and freezing injury. Differences between climacteric and non-climacteric fruits are highlighted to emphasize commodity-specific temperature requirements. Furthermore, the review examines how temperature interacts with quality attributes including texture, color, flavor, and nutritional composition. Advances in cold storage technologies, such as controlled atmosphere storage and temperature conditioning, are also reviewed as strategies to optimize fruit preservation. By integrating physiological mechanisms with practical storage recommendations, this review provides a scientific basis for selecting appropriate storage temperatures to minimize postharvest losses and maintain fruit quality throughout the supply chain. The findings underscore that optimal temperature is fruit-specific and must balance metabolic suppression with avoidance of cold-induced damage. This review aims to support researchers, postharvest technologists, and industry stakeholders in developing evidence-based temperature management practices for sustainable fruit storage.