1) Temperature: This is related to the progress of maturation and can lead to deterioration and spoilage if the proper temperature is not maintained. Generally, stable low to medium temperatures are optimal. 2) Humidity: Appropriate humidity varies greatly depending on the object being matured. High humidity can lead to mold formation, while low humidity can lead to dryness and deterioration. 3) Oxygen: Trace amounts of oxygen can enhance taste, but it can also cause oxidation and loss of flavor. 4) Container: The ability to maintain stable conditions depends largely on the nature of the product’s container. The use of natural materials in the containers can also influence the flavor of the matured product as it adds said material’s distinct aroma. 5) Salinity: In the case of adding salt to maturing products, too much salt may offset the flavor and requires appropriate adjustment. 6) pH: In fermentation and maturation, pH is a very important factor because acidity controls microbial activity.