Fruits and vegetables are perishable commodities. If not stored at recommended temperatures after harvesting, they rot in a short time by chemical reactions, bacterial attack, or water loss. Improperly stored fruits and vegetables lose nutrition value over a period of time. Changed physical appearance or taste also affects their consumer appeal. Refrigeration helps in preserving fruits and vegetables by storing at low temperatures to slow down decay and natural metabolic processes.

Meat, fish products and precooked foods also have limited life because of enzyme activities, bacteria attack and ageing. Low temperature is very effective in limiting these reactions.

Similarly, ice cream, other dairy products, bakery products and beverages need to be stored at low temperatures for long term use.