40-41 F is ok for most. Vegetables which are highly chilling sensitive are eggplant and tomato. Some moderately chilling sensitive vegetables are beans, peas, cucumbers, peppers, summer squash, pumpkins, some melons, and potatoes. At a given temp. This also helps cool by evaporation.
Ethylene also enters the environment from combustion engine exhaust and non-electric heaters.
Good air circulation helps. Refer to Knotts or Kader for tables on longevity in storage. Best way is to know your own product and check it yourself. Wilting is main cause of damage and Vit. Tender skin, easily damaged.