Chilling injury of fruits and vegetables
WebJul 8, 2024 · After 4 days of storage, banana peel exhibited a marked chilling injury symptom. Furthermore, 45 lipid compounds, including glycerophospholipids, saccharolipids, and glycerolipids, were identified with significant changes in peel tissues of bananas stored for 4 days compared with the control fruit. WebMar 10, 2024 · Introduction. Fruits and vegetables comprise considerable amounts of nutritional compounds such as carbohydrates, minerals, vitamins, dietary fibre, …
Chilling injury of fruits and vegetables
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WebDue to the global use of cold chain, the development of postharvest technology to reduce chilling injury (CI) in postharvest fruits and vegetables during storage and transport is needed urgently. Considerable evidence shows that maintaining intracellular adenosine triphosphate (iATP) in harvested fruits and vegetables is beneficial to ... WebJul 25, 2024 · The multiple biological functions of eATP and its receptors in postharvest fruits and vegetables were attributed to interactions with reactive oxygen species (ROS) and nitric oxide (NO) in coordination with phytohormones and other signaling molecules via downstream physiological activities.
WebAug 2, 2016 · Gradually decreasing the temperature in 3°C steps from 21 to 5°C at 12 h intervals resulted in the least chilling injury compared to 5°C decreases every 24 h, an … WebAug 6, 1993 · Approaches to Reduce Chilling Injury of Fruits and Vegetables Chien Yi Wang , Horticulture Crops Quality Laboratory, Product Quality and Development …
WebLow-temperature storage is considered to be the most effective method for maintaining the quality of most fruits and vegetables because low temperature retards respiration, ethylene production, ripening, senescence, undesirable metabolic … WebMar 24, 2024 · Chilling injury is caused by storage of fruits and vegetables at below optimum, low, but above freezing temperatures. It is a physiological disorder which is …
WebAug 21, 2024 · Most mature-harvested fruit vegetables are sensitive to chilling injury when held below the recommended storage temperature. Chilling injury is cumulative, and its severity depends on the temperature and the duration of exposure. In the case of tomato, exposure to chilling temperatures below 10°C (50° F) results in lack of color …
WebOriginal title: CHILLING INJURY OF FRUITS AND VEGETABLES. Record ID : 1990-1071. Languages: English. Source: Food Rev. int. - vol. 5 - n. 2. Publication date: 1989. … grand rapids lighting companyWebAug 1, 1996 · Some tropical and subtropical fruit and vegetables suffer chilling injuries (CI) when exposed to low (above freezing) temperatures. The symptoms of such injuries … grand rapids license bureauWebPostharvest chilling injury (PCI) is a physiological disorder that contributes to the global loss and waste of fruit and vegetables. Ectopic expression of C-Repeat Binding Factor … grand rapids library boardWebThe timing of chilling injury development and its severity depend on cultivar, production area, and maturity-ripeness stage. Pathological Disorders. Anthracnose. Caused by Colletotrichum gloeosporioides and appears as the fruit begins to soften as circular black spots covered with pinkish spore masses in later stages. Decay can penetrate ... grand rapids law groupWebulation of the ROS-scavenging system for the chilling injury of loquat fruit remains unclear. Therefore, ... technology to prolong the storage life of vegetables and fruits. 2. Materials and Methods grand rapids loanWeb1. The respiratory rate of intact fruits continued to increase gradually at 0° and 5°C during storage, and the occurrence of pitting which was one of the typical symptoms of chilling injury was observed on the fruit surface at those temperatures after 5 days of storage. grand rapids live music tonightWebChilling injury occurs at a range of temperatures that are low but nonfreezing for that product. The development of chilling injury depends on the specific temperature and … grand rapids lithuanian club