Fruits stored in a cold chamber exhibit longer storage life primarily because the rate of respiration is decreased. Cold temperatures slow down the metabolic processes of fruits, including respiration. Respiration is the process by which fruits break down carbohydrates and produce energy, leading to ripening and eventual deterioration. By reducing the rate of respiration, cold storage helps to preserve the fruits for a longer period.

While exposure to sunlight and increased humidity can also play a role in preserving fruits, they are not specific to cold chamber storage and can be controlled independently. Concentration of carbon dioxide may also be regulated in a cold chamber, but its direct effect on storage life is less significant compared to the suppression of respiration through cold temperatures.