How is refrigeration utilized in post-harvest disease control?

Refrigeration plays a critical role in post-harvest disease control by lowering temperatures, which effectively slows down the activity of pathogens such as fungi and bacteria. Many plant pathogens thrive in warmer conditions, where their growth and reproduction rates are significantly higher. By maintaining a cooler environment, the metabolic processes of these pathogens are inhibited, thereby extending the shelf life of the harvested commodities and reducing the likelihood of spoilage and disease.

Lower temperatures also help to slow down the ripening processes in fruits and vegetables, minimizing the production of ethylene gas, which can promote the growth of certain pathogens. This temperature reduction is a practical and widely used method in storage and transportation to maintain the quality and safety of food products after harvest.

In contrast, enhancing colors, preserving moisture levels, or removing chemical residues do not directly address the control of post-harvest diseases in the same effective manner that refrigeration does.