Temperature is a primary physical factor governing the shelf life of stored durable and perishable agricultural products. It directly influences the kinetic rates of internal biochemical reactions and cellular respiration.

  • The Preservation Principle: Lower storage temperatures slow down internal physiological breakdown and extend the shelf life of commodities.
  • Synergistic Hazards: High ambient temperatures combined with high commodity moisture content create an ideal environment for rapid insect reproduction and mold growth.

Proper temperature control is essential to prevent hot spots in storage structures, which can ruin entire lots of grain or produce.