(absorbed by osmosis during my time at Zest, a JIT produce handling company)

Harvest time is extremely hectic. There's a very small window to get months worth of produce picked, sorted, cooled, packed and shipped. Cooling is a major bottleneck, because capital for refrigeration is not unlimited. Likewise any delay can be a major issue- if a truck is slow to load, how do you know whether or not you need to re-cool your produce first?

It's well known what temperatures produce does well at (can't be too hot or too cold without MAJORLY affecting end margins) because it's easy to test by setting a fridge to a given temperature. It's much harder to know, for a given type of produce, how fast it will cool or heat, and how long you need to spend doing that. It's not as simple as sticking a thermometer in it, which will create paths for heat to move into and out of the produce. Even then you still don't know what the heat distribution inside the produce is so you can optimize the temperature over as much of the plant as possible.

It's really quite tricky and stuff like this helps farmers a lot. IMO farmers do more actual number math more than almost any other occupation (ex: [1]). Much of it is rules of thumb and guesstimation, but they still are constantly balancing dozens of figures to make choices every day. They're always doing mental calculations in economics, biology and physics. Even if the job wasn't so physically and technically taxing, I would respect the hell out of them just because of the mental workload.

[1] https://youtu.be/ywBV6M7VOFU?t=630

I heard (no refernece, sorry) that oranges do from green to orange when the temperature drops. Apparently colour change does not affect taste, nor necessarily indicate ripeness. Would anyone knowledgeable please chip in and correct or elaborate on this please.