Post harvest factors role in physiological deterioration

A) Temperature:

• High temperature ( 90-95 ⁰F) during ripening of banana causes weak neck followed by neck rotting.
• Low temperature (below 10⁰C) causes black heart n pineapple.

B) Light:

• Presence of light during storage causes greening of potato.

C) Gases:

• Lack of oxygen and increased carbon dioxide in storage causes striking odor in broccoli, black heart of potato, etc.