All fresh produce is subject to damage when exposed to extremes of temperature. Commodities vary considerably in their temperature tolerance. Frozen produce has a water-soaked or glassy appearance. Although a few commodities are tolerant of slight freezing, it is advisable to avoid such temperatures because subsequent storage life is short. Produce which has recovered from freezing is highly susceptible to decay.
Fruit is generally less sensitive when ripe.
High temperature injury - if fresh produce is exposed to high temperatures caused by solar radiation, it will deteriorate rapidly. Produce left in the sun after harvest may reach temperatures as high as 50 degrees Celsius. It will achieve a high rate of respiration and, if packed and transported without cooling or adequate ventilation, will become unusable. Long exposure to tropical sun will cause severe water loss from thin-skinned root crops such as carrots and turnips and from leafy vegetables. Diseases and pests .