Plant products like fruit and vegetables are still living organisms after harvest with an active metabolism.The metabolism-especially respiration,enzyme activities,ethylene production-of plant products after harvest and during storage is strongly influenced by temperature and relative humidity in the storeroom.A reduction or an increase of temperature by 10 ℃ leads to a slower or quicker metabolism of fruit and vegetables by a factor two to three.For quality maintenance the appropriate storing temperature for every individual plant product after harvest is very important.