Fruits stored in a cold chamber exhibit longer storage life because

1. Fruits, even after being harvested, continue to undergo biological processes, primarily respiration. 2. Respiration is the process where organic compounds (like sugars) in the fruit are broken down, releasing energy, carbon dioxide, and water. This process leads to ripening, aging, and eventual spoilage. 3. The rate of respiration is highly dependent on temperature. Lower temperatures significantly slow down the metabolic rate, including the rate of respiration. 4. Storing fruits in a cold chamber lowers their temperature, which in turn decreases the rate of respiration. 5. By slowing down respiration and other metabolic activities, the ripening and degradation processes are delayed, thus extending the storage life of the fruits. 6. Option (A) is irrelevant as fruits are generally stored away from direct sunlight anyway. 7. Option (B) describes controlled atmosphere storage, which can also extend storage life, but the primary effect of a simple cold chamber is temperature reduction. 8. Option (D) mentions humidity; while maintaining appropriate humidity is important in cold storage to prevent dehydration, the fundamental reason for longer life is the reduced respiration rate due to low temperature.