Chilling Injury Of Fruits And Vegetables
Chilling insensitive fruits such as apple and pear have much lower critical temperatures around 00c.
Chilling injury of fruits and vegetables. Some tropical and subtropical fruit and vegetables suffer chilling injuries ci when exposed to low above freezing temperatures. At these temperatures the tissues weaken because they are unable to carry on normal metabolic. 2 enhancement of heat shock protein gene expression and accumulation.
Chilling injury affects many fruits and vegetables. It was concluded that chilling injury occurs after 10 days in mango cv. The chilling injury of the fruits during storage was qualitatively determined based on visual observation using a numerical rating scale of 1 4 1 no chilling injury 2 slight chilling injury 3 moderate chilling injury 4 severe chilling injury.
White laminated non woven fabric induced lower ci index and tended to maintain. The symptoms of such injuries vary between species although they usually involve staining of the peel and internal browing and are related to important modi fications at the cell membrane level. The disease incidence was calculated zhang et al.
Langra fruit at 5 1 ºc and if no technology is available for alleviation of chilling injury it may be stored at. Of course low temperature storage at below 10c is not possible for fresh fruit vegetables or flowers because of freezing damage. The critical temperature for occurrence of chilling injury was 5ºc for prata banana and 10ºc for nanica banana.
Some crops of temperate zone origin are also susceptible. Most crops of tropical and subtropical origin are sensitive to chilling injury. Surface pitting is the most common form of chilling injury in many tropical and subtropical fruits and vegetables.
The cellular events of chilling injury can be separated into primary and secondary events. 3 enhancement of the antioxidant system activity. These crops are injured by low but nonfreezing temperatures.