Chilling injury of fruits and vegetables

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WebNov 3, 2009 · Chilling injury affects many fruits and vegetables. Most crops of tropical and subtropical origin are sensitive to chilling injury. Some crops of Temperate Zone origin … 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 ...

Review : Role of polyamines in chilling injury of fruit and …

WebAug 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 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. 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 … how many m are in 900 cm

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WebJul 25, 2024 · Considerable evidence shows that maintaining intracellular adenosine triphosphate (iATP) in harvested fruits and vegetables is beneficial to inhibiting CI … WebAlthough low-temperature storage could maintain the quality of fruits and vegetables, it may also result in chilling injury (CI) in cold-sensitive produce, such as cucumbers. This can seriously affect their quality.” The antioxidant capacity, energy metabolism and proline metabolism of cucumbers treated with hydrogen sulfide (H2S) were studied in this assay. WebJan 1, 2014 · Fruits treated with 0.5 mM L-arginine had significantly reduced chilling injury and decay, maintained fruit colour, firmness and flavour, and displayed higher ascorbic acid content compared with ... how many m are in a ft

Revealing Further Insights on Chilling Injury of Postharvest

Chemical induction of the Arabidopsis thaliana CBF1 gene in …

WebJan 1, 2024 · Off-flavor production in several fruits and vegetables. 7. Pitting. 8. Water-soaked areas. Factors Affecting the Symptom Development of Chilling Injury 1. Temperature. Under unsafe temperatures: the lower the temperature, the greater the severity of the symptoms. 2. Time. WebJun 25, 2014 · Citrus fruits are susceptible to chilling injury when exposed to temperatures lower than 2–5 °C. High temperature treatments using HAT 28 and HWT 29, 30 can delay the appearance of chilling... how many m are in 55 dmWeb@article{Jiang2024IntermittentSC, title={Intermittent stepwise cooling and warming ameliorate chilling injury and improve quality in postharvest ‘Guifei’ mango fruit}, author={Long Jiang and Zhanhong Han and Jialiang Liu and Yue Xiang and Xiangbin Xu and Yueming Jiang and Guoxiang Jiang and Zhengke Zhang}, journal={LWT}, … how many m are in a mm

"WebApr 20, 2024 · Mass loss has been widely investigated as a typical variable to measure in fruits and vegetables that is affected by other quality changes that can indirectly reflect turgor pressure or respiration due to the metabolism of the fresh produce. " - Chilling injury of fruits and vegetables

Chilling injury of fruits and vegetables

Advances in chilling injury of postharvest fruit and vegetable ...

WebChilling Injury. Chilling injury is damage to plant parts caused by temperatures above the freezing point (32°F, 0°C). Plants of tropical or subtropical origin are most susceptible. … WebAbstract Research background: Low temperature storage causes chilling injury in plum ( Prunus domestica L.) fruits. Consequently, any treatments with beneficial effects against these symptoms would achieve attention. For this purpose, phenylalanine treatments were applied on 'Stanley' plum fruits.

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WebBackground: 6-Benzylaminopurine (6-BA) has a close relationship with the stress resistance of plants. Little research has been carried out on the effects of 6-BA on the cold resistance of postharvest fruits and vegetables. Therefore the aim of the present study was to evaluate the effects of 6-BA on chilling injury (CI), antioxidant system and energy … WebOct 13, 2013 · Low-temperature storage is widely used as a postharvest treatment applied for delaying senescence in vegetables and ornamentals and ripening in fruits, upholding …

WebChilling injury (CI) is a physiological disorder triggered by exposure to cold storage temperatures for a certain amount of time, especially when kept in the temperature range … 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 …

WebChilling injury does not become apparent on ripe fruits unless they are held at low temperatures a long time. The characteristic dull appearance soon develops, however, … WebChilling 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 …

WebThe influence of melatonin treatment on the quality and chilling injury of guavas during storage at 4±1 °C were evaluated. Compared with control group, fruit of guava cv. Xiguahong exposed to ...

WebAug 6, 1993 · Approaches to Reduce Chilling Injury of Fruits and Vegetables Chien Yi Wang , Horticulture Crops Quality Laboratory, Product Quality and Development … how are fish preservedWebJul 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. how many mares have won the melbourne cupWebPostharvest Biology and Technology. Volume 201, July 2024, 112349, July 2024, 112349 how are fish processedWebAbstract We investigated the effects of postharvest nitric oxide (NO) fumigation (0, 5, 10, 20 and 40 μL L−1) on chilling injury (CI), ripening and quality of mango (Mangifera indica L. cv. Kensington Pride) during fruit ripening at 21 ± 1 °C. The fruit had been cold-stored at 5 ± 1 °C for either 2 or 4 weeks. NO treatments (10, 20 and 40 μL L−1) significantly … how are fish transported to pet storesWebJan 23, 2014 · The effects of a combined treatment of hot air (HA, 38 °C for 6 h) and methyl jasmonate (MeJA, 16 μmol L−1) on chilling injury, fruit quality, and physiological changes in loquat fruit stored at 1 °C were investigated. The results showed that treatment with HA or MeJA alone both significantly alleviated chilling injury in loquat fruit compared with … how are fission and fusion alikeWebFeb 1, 2024 · The effect of Astragalus polysaccharides (APS) on peel browning and chilling injury (CI) of banana fruit was investigated. The results showed that APS induced the activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and reactive oxygen species (ROS) scavenging, reduced the H 2 O 2 accumulation and the membrane lipid peroxidation and … how are fistulas treatedWebTomato fruit with defects in fruit and vegetables via different mechanism such as were discarded, and 270 fruit were selected and divided into enhance alternative oxidase (AOX) gene expression as a 3 lots of 90 for the following treatments in triplicate (30 fruit ROS avoidance gene in tomato fruit (Fung et al. 2006), per replicate): control (0 ... how many margaritaville restaurants are there