Fruits stored in a cold chamber exhibit longer storage life, because

Fruits are living tissues that continue to undergo metabolic processes even after being harvested. The most critical process is respiration, where the fruit consumes oxygen and stored sugars to produce energy, releasing CO2, water, and heat as byproducts.

The rate of these biochemical reactions is highly temperature-dependent. In a cold chamber, the low temperature significantly reduces the activity of enzymes responsible for respiration and ethylene production (the ripening hormone). By decreasing the rate of respiration, the consumption of the fruit's internal energy reserves is slowed down, delaying senescence (aging) and decay. While humidity control and gas concentrations (like CO2) are also managed in advanced storage, the fundamental reason cold storage works is the thermal suppression of the respiration rate.