How temperatures affect the shelf life of vegetables?

In most vegetables, refrigerator temperatures just above freezing (1°C-4°C) retard enzyme action and delay the loss in quality. While deterioration slows, it doesn't stop. Very low temperatures and freezing, places vegetables in a state of suspended animation. As most of their water turns to crystals, and the respiratory process halts, chemical activities also slow greatly. Thus, freezing dramatically retards (but does not completely stop) their decline.

In contrast, vegetables of tropical or subtropical origin don't breathe properly when they're stored below 10°C. Thus peppers, eggplant, snap beans, potatoes, sweet potatoes, tomatoes, cucumbers, and squash prefer being stored in a cool, rather than a cold place. For leafy vegetables the rule says, they are good if they are eaten fresh right from the garden or immediately after buying from the market. The best way of storing the leafy vegetables is to wrap them in the paper bag and refrigerate them.