It can be done. Organic produce alongside non-organic can be picked and preserved in a non-oxygen (less than a few percent) environment for months. It's not lukewarm, though. It's cold storage. You replace the oxygen with other gases and it slows down the oxidation of the fruit or veg to practically nothing.
The fruit you bought at Whole Foods could have been picked months or a year ago. The tech has been around for about 100 years, but only in the last 20-25 years has it become more mainstream and sophisticated. They're fairly common in most western nations, even east Europe uses them. Europe's been using them for a few decades. The US began playing catchup maybe 10-15 years ago.
Though there is a limit of what you can store. Fresh greens like lettuce or spinach rapidly oxidate after being cut or pick due to their high water nature. However, they and most other high water content vegetables are easily grown in controlled environments, even organic. I forget the rough figures, but in Europe (EU and outside) and the US, any and all produce that's applicable can be stored for months at a time. Fruit with a non-permeable skin such as apples can be stored for months. The average hovers around 18 months. Fruit, organic or not, is coated with wax and placed in an environment with almost no oxygen and pumped with a gas that slows down decay to a thousandth of a percent each day. When bins go out for shipment, the wax or other coating is removed and then the fruit's got 3-4 weeks before it goes bad.
Apricots, peaches, pears, etc. go under a similar process but their storage life is much shorter. The entire process is very interesting and very cool. We don't see it much here in California due to the fertile weather year round. However, I have seen special varieties of apples in select stores I know for a fact aren't in season and haven't been for months. Tastes fine. We bought some this week.
Months ago I bought some honeycrisps from the US. Way, way out of season. Tasted as if it was picked days ago. Also why you can buy organic winter strawberry varieties right into the first few weeks of summer, when the growing season ends as the first frosts come in. Most apples in the US, Mexico and Canada come from a few select major farms, and then cold stored.
Even with cold storage, you still face shortage issues due to demand. Berries in the US are often imported alongside domestic grown product because people love their berries. Heck, I know I do. Even fruit imports from Oceania are cold stored there, then sealed in oxygen depleted containers, brought here, unsealed and quickly shipped to stores.
On the other hand, if you're lucky enough to live near fruit or veg farms, you can get the fresh stuff quickly. Some regions also prosper from their weather. I recall reading about an area of Hawai'i that can grow a variety of apples year round beating what that variety can do, due to the warm weather and perfect humidity year round.
If you recall, a week ago I made a post of produce exports from the US to other countries. This is how we can ensure a steady supply of food throughout the year. In the same manner, that's why we can import produce from other countries including European ones or even Asia without it going bad. Farm picked fruit or home fruit tree picked fruit is good for a day or two before it begins to oxidize.
I've got a lot of fruit trees and they produce too much. Any excess gets cut up and frozen for later use or cooked down into a jam and then preserved. Though there's some stuff I won't touch. Blueberries, raspberries, and similar just taste weird to me when preserved or cooked. I'll eat it, but taste wise, it's gross to me.
Those go into black tea and mixed. I can't quite taste it then. I don't eat much fruit these days. I prefer vegetables more. However, a couple apples and other fruit a week alongside a cranberry walnut bran muffin or two keep the doctor away.
