There are several key factors that can affect the shelf life of fruits and vegetables, including:

Temperature: Fruits and vegetables are best stored at specific temperatures, depending on the type. Generally, most fruits and vegetables should be stored at temperatures between 32°F to 50°F (0°C to 10°C) to slow down the natural ripening process and prevent spoilage.

Humidity: The level of humidity in the storage environment can also impact the shelf life of fruits and vegetables. Some fruits and vegetables require higher humidity levels to prevent them from drying out, while others may require lower humidity to prevent moisture buildup that can lead to mold growth.

Ethylene: Ethylene gas is a natural plant hormone that is released by some fruits and vegetables as they ripen. Exposure to ethylene can accelerate the ripening process and lead to premature spoilage of other fruits and vegetables that are sensitive to the gas.

Light: Exposure to light can also impact the shelf life of some fruits and vegetables. Certain fruits and vegetables, such as potatoes and onions, should be stored in a cool, dark place to prevent them from sprouting or turning green.

Handling: Proper handling is important for extending the shelf life of fruits and vegetables. Rough handling during harvesting, transportation, or storage can cause bruising and other damage that can lead to spoilage. It is also important to separate ripe and unripe fruits and vegetables to prevent the release of ethylene gas from ripe produce that can accelerate the ripening of nearby unripe produce.

By paying attention to these factors, you can help extend the shelf life of your fruits and vegetables and prevent food waste.

Temperature greatly affects food storage life. Based on the Q10 temperature coefficient formula 'Rule of 10' for every 10 degrees C, shelf life will halve or double. For every 18 degrees F, shelf life will halve or doubleLower temperatures slow respiration rates and the ripening and senescence processes, which prolongs the storage life of fruits and vegetables. Low temperatures also slow the growth of pathogenic fungi which cause spoilage of fruits and vegetables in storage. Respiration involves the oxidation of sugars to produce carbon dioxide, water and heat. The storage life of a commodity is influenced by its respiratory activity. By storing a commodity at low temperature, respiration is reduced and senescence is delayed, thus extending storage life. Packaging materials, the number of pieces per carton, storage conditions after receiving goods at the warehouse of destinations, temperature fluctuation, humidity conditions, proper space to place the fresh merchandise all affect produce's shelf life and therefore its quality. Most refrigerated produce stays fresh longer when sealed, whether in zip-top plastic bags, reusable silicone pouches, or containers with tight-fitting lids. These containers hold in moisture, preventing produce from dehydrating, and they help protect sensitive produce from the effects of ethylene gas. Well, by now you have already learned that fruits transpire and respire. In the process of transpiration, the plants lose water and, consequently, they also lose some mass. In the process of respiration, the breakdown of sugar into carbon dioxide, water, and heat also leads to mass loss.

Factors Affecting Shelf Life are

1.Water activity.

2.Moisture content.

3.pH.

4.Salt content.

5.Sugar content.

6.Nutrient content.

7.Oxidation potential.