What is chilling injury
Chilling injury symptoms
Chilling injury in plantsSymptoms of chilling injury in fruits
Chilling injury in food
Chilling injury of fruits and vegetables PDF
Chilling injury in fruits and vegetables
Chilling injury in banana

ABSTRACT. Chilling injury affects many fruits and vegetables. Most crops of tropical and subtropical origin are sensitive to chilling injury. filexlib. Nondegreened late-season fruit developed substantially lower levels of chilling injury. Cold disinfestation of Australian lemons. (Citrus limon cv. What are the symptoms of chilling injury? Chilling injury occurs at temperatures well above freezing point. The tissue becomes weakened leading to cellular dysfunctions. Symptoms include surface lesions/pitting, internal discoloration, water soaking of the tissue, failure to ripen normally and increased susceptibility to decay organisms such as Alternaria .
Chilled fruit are also more susceptible to decay than are non-chilled fruit. CI is often confused with another physiological disorder called postharvest pitting
Chilling injury (CI) is a physiological disorder. A function of time by temperature it occurs at low temperature that is above the freezing
The industry continues to lose large amounts of fruit to chilling injury during postharvest storage. Exposing lemons to low temperature (-0.5°C)
PDF | On , Bhoomika Patel and others published CHILLING INJURY Approaches to reduce chilling injury of fruits and vegetables.
The fruits and vegetables that re- quire high temperatures for growth generally are the ones most subject to injury by chilling or low temperature.
What is chilling injury in fruits? Chilling injury results in a loss of quality, manifested as pitting, discoloration, water-soaking, internal breakdown, uneven or incomplete ripen- ing, off-flavor, and perhaps of greatest importance, a weakening of the tissues which renders the commodity very susceptible to decay by postharvest patho- gens (3, 4).
What temperature is chilling injury in fruits? Fruit and vegetable crops often are susceptible to chilling injury when cooled below 13 to 16 °C (55 to 60 °F) . Chilling injury reduces the quality of the product and shortens shelf life.
Pitting, circular or irregular-shaped pits on the fruit surface, is the most common form of CI and the first CI symptom in many tropical horticultural
Pitting, circular or irregular-shaped pits on the fruit surface, is the most common form of CI and the first CI symptom in many tropical horticultural
What is the chemical treatment of chilling injury? Chilling injury can be alleviated by following certain measures such as temperature conditioning, intermittent warming, controlled atmosphere storage, waxing, packaging, ultraviolet radiation and by application of some chemicals such as salicylic acid, methyl jasmonate, sodium nitroprusside, and polyamines .

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