Chilling Injury Of Fruits And Vegetables
Surface pitting is the most common form of chilling injury in many tropical and subtropical fruits and vegetables.
Chilling injury of fruits and vegetables. 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 critical temperature for occurrence of chilling injury was 5ºc for prata banana and 10ºc for nanica banana. Occurrence and economic impact chilling injury presents a major problem in the postharvest handling of tomato fruit and other produce since it precludes both the cold storage of mature green fruit which could be ripened at a later date and subsequently used for fresh con sumptiodprocessing and extension of the growing season into colder.
2 enhancement of heat shock protein gene expression and accumulation. Chilling insensitive fruits such as apple and pear have much lower critical temperatures around 00c. At these temperatures the tissues weaken because they are unable to carry on normal metabolic.
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. Chilling injury affects many fruits and vegetables. The cellular events of chilling injury can be separated into primary and secondary events.
Langra fruit at 5 1 ºc and if no technology is available for alleviation of chilling injury it may be stored at. Most crops of tropical and subtropical origin are sensitive to chilling injury. These crops are injured by low but nonfreezing temperatures.
Pitting can occur on citrus fruits cucumbers eggplant melons okra papayas pomegranates sweet peppers sweetpotatoes and tamarillos. Membrane damage and reactive oxygen species production are multifarious adverse effects of chilling as oxidative stress in sensitive fruits and vegetables. Of course low temperature storage at below 10c is not possible for fresh fruit vegetables or flowers because of freezing damage.
Chilling injury is what happens to some vegetable crops of tropical origin held at the wrong storage or transit temperature but a temperature above 32 f 0 c. Generally these are temperatures around 41 50 f 12 5 c. White laminated non woven fabric induced lower ci index and tended to maintain.