All of the mentioned microorganisms spoil fruits and vegetables.

The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food.

The entire mentioned are needed in order to establish a refrigeration requirement.

Both of the mentioned are methods to delay the onset of spoilage on storage.

Specific heat of food is calculated by the formula Specific heat = 0.008 (percentage water in food) + 0.2.

The reason why vegetables like green peas and beans are stored in the deep fridge (approximately 0 degC) and not ordinary refrigeration is because freshly harvested vegetables themselves release a lot of heat and peas and beans evolve a lot of heat at low temperatures also. Heat spoils vegetables.

At low temperatures, near the freezing point of water, the respiration rate decreases. Lemons last longer than bananas at the same relative humidity.

At lower temperatures, the humidity is less and hence the amount of dissolved oxygen in the air is lesser. Hence, the respiration rate decreases. All metabolic activities at low temperatures are also retarded. Hence, growth of microbes decreases.

Microorganisms causing spoilage of fresh meat, poultry, dairy products and eggs are mostly at 20 deg C.

Microorganism responsible for most organism pathogen in humans is Mesophile. Its optimum temperature growth is at around 37 deg C. Psychrophiles have an optimum temperature growth below 10 deg C and thermophiles have an optimum temperature growth at around 55 deg C.