On Food and Cooking

The most effective way to prolong the storage
life of fresh produce is to control its
temperature. Cooling slows chemical
reactions in general, so it slows the metabolic
activity of the plant cells themselves, and the
growth of the microbes that attack them. A
reduction of just 10ºF/5ºC can nearly double
storage life. However, the ideal storage
temperature is different for different fruits
and vegetables. Those native to temperate
climates are best kept at or near the freezing
point, and apples may keep for nearly a year if
the storage atmosphere is also controlled. But
fruits and vegetables native to warmer regions
are actually injured by temperatures that low.
Their cells begin to malfunction, and
uncontrolled enzyme action causes damage to
cell walls, the development of off-flavors, and
discoloration. Chilling injury may become
apparent during storage, or only after the
produce is brought back to room temperature.
Banana skins turn black in the refrigerator;