In the fruits and vegetables cold chain, condensation may occur due to temperature fluctuations in the equipment or when cold products are submitted, to ambient air during the transfer from one link to another. Free water at the product surface may remain for a long period as the humidity in the equipment is usually high (>80%), limiting thus water evaporation. The presence of liquid water at the product surface is generally not suitable as it promotes spoilage micro-organisms. On the other hand, condensed water and high humidity reduces product transpiration thus preventing weight loss. This study presents the evolution of the quantity of condensed water on fruit surface during cold chain breaks and during the following storage at low temperature and high humidity. A model predicting product temperature, air temperature and humidity and the amount of condensed water at the product surface was developed and validated with experimental measurements.