Commodities such as fruits and vegetables are warmed back to room temperature at intervals during their storage, preventing chilling injury symptoms from developing. Most tropical or subtropical crops suffer chilling injury: pitting, discoloration, internal breakdown, and decay among the symptoms that can cause large post-harvest losses during marketing. Timed warming interruptions let sensitive produce survive cold storage that would otherwise damage it — though warming can also soften produce undesirably, increase decay, and cause condensation, so the cycles must be managed with precision.