Final answer:
Refrigeration and ventilation in storage facilities are critical for prolonging the shelf life of fruits and vegetables by slowing down ripening, respiration, and decay, as well as by preventing the accumulation of ripening-inducing ethylene gas.
Step-by-step explanation:
Storage facilities for fruits and vegetables are usually refrigerated and well ventilated. These conditions are advantageous because refrigeration slows down the chemical reactions involved in ripening and maturation of fruits and vegetables. This delay in the ripening process helps in prolonging the shelf life of the produce. Meanwhile, ventilation is crucial as it removes the ethylene gas, which is a natural plant hormone that accelerates fruit ripening. Proper ventilation ensures that this gas is not trapped with the produce, which would otherwise speed up the ripening and potential spoilage.
In addition to slowing down the ripening process, refrigeration also aids in reducing the rate of respiration in fruits and vegetables, which is directly tied to their decay. By slowing down these processes, the stored produce remains fresh for a longer period, and the risk of spoilage due to microbial growth is also reduced. This is vital in maintaining the safety, freshness, and nutritional value of the stored food items.