Fruit storage and respiration

Lower temperatures in cold storage significantly reduce the metabolic rate of fruits, particularly the rate of cellular respiration. Respiration consumes stored nutrients and energy reserves (glucose, proteins, fats) and produces ethylene (a ripening hormone). By decreasing respiration through cooling, fruits consume their reserves more slowly and ripen at a much slower rate, extending shelf life. Option (a) is incorrect—light prevention is not the primary mechanism. Option (b) is counterproductive (CO₂ can accelerate ripening in some cases). Option (d) may help but is secondary to respiration control. > Principle: Cold temperature ↓ Respiration rate ↓ Nutrient consumption ↓ Ripening → Longer storage life.