Temperature and Dry Hopping

[alcibiades]

I know that temperature affects the aroma and flavor of dryhopping, but can a much lower temperature act as a way to prevent the "grassiness" of dry hopping for too long.

For example, can I dry hop at 60 for two weeks, then "shut off" the dry hop by moving it to 32 degrees?

in short, can keeping a dry hopped fermenter at low temps act as a preservative?

 

[wildwest450]

I always dry hop in the keg at 42f, I have left hops in there for as long as 6 weeks with no "grassiness". I tend to believe after much debate that grassiness only happens with specific varieties and higher temps.