Several factors, such as storage conditions,
mechanical damage and ethylene may induce
catabolic reactions which will cause deterioration of
fresh fruit and vegetables. Water loss after
harvesting causes fruit mass reduction and may also
induce senescence (Grierson & Wardowsky, 1978).
Subsequent losses of turgescence and changes of
texture depreciate the commercial value of
commodities due to shrinkage. Thus, the control of
relative humidity during transport and storage may
contribute to extend the postharvest life of fruits and
vegetables, as observed in passion fruit (Gama et al.,
1991).