Fruits remain biologically active even after harvesting. They continue to undergo respiration, a metabolic process in which stored sugars are broken down to release energy. This respiration accelerates ripening and eventual spoilage. Cold storage works primarily by lowering temperature, which slows down enzymatic and metabolic processes inside the fruit. As temperature decreases, the rate of respiration decreases, delaying ripening and reducing microbial activity. This significantly increases the storage life of fruits.