The basic requirement for the storage of the agriculture produce is to maintain for the greatest length of time for which the bulk of the produce may be stored either with maximum commercially acceptable loss of quality and nutritive value or with minimum acceptable wastage by spoilage.

The recommendation to achieve the maximum storage life of the produce is to place it is soon as possible in the conditioned storage. This recommendation is valid for the produce, which is perfectly fresh, and of good quality like freshly harvested fruits, vegetables. The delay in placing the produce in cold store will reduce the time for which it can be kept either because deterioration has advanced during the interval, or because the produce has changed in the interim.

The produce should be cooled down in the shortest possible period by the various techniques available. The produce should be stored at the recommended temperature and humidity by the established research and experience. The control for the perfect temperature and humidity has to be established if the storage is to be efficient and successful. The humidity has a very important role to play for the will being of the produce in storages.

The variable humidity in the storage room will either initiate the growth of microorganism, thus the spoilage or shriveling and wilting of the produce. Thus it is important that humidity is controlled at the recommended norm. The other parameter, which is equally important, is air-circulation and the ventilation to balance the temperature, humidity and the biologically supportive gas concentrations at the recommended levels.

Among the factors, which give a favorable effect, in addition to low-temperature, the controlled atmosphere is the most important. In its basic form control atmosphere storage means the reduction in the concentration of oxygen and / or increase in the concentration of Carbon Dioxide around the produce.

The reduction of Oxygen concentration slows down all oxidative metabolism (respiration), but if carried too far risks appearance of fermentation. It slows down the ripening of fruits, their coloration, softening and also senescence. Increase the effect of all these parameters favours a longer storage, if applied in a clear, will define manner as per the requirement of the produce.