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[Physiological changes in fruits and vegetables sensitive to cold]

J A Muñoz-Delgado Ortiz

    Revista Espanola De Fisiologia
    |January 1, 1982
    PubMed
    Summary

    Chilling injury in fruits and vegetables causes external damage at critical temperatures. Further research is needed to understand the physiological changes occurring after harvest in susceptible produce.

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    Area of Science:

    • Horticultural Science
    • Plant Physiology
    • Food Science

    Context:

    • Chilling injury affects the quality and shelf-life of fruits and vegetables.
    • Understanding the physiological basis of chilling injury is crucial for postharvest management.

    Purpose:

    • To describe external manifestations of chilling injury in produce.
    • To identify critical temperatures for chilling injury onset.
    • To review hypotheses regarding the origins of chilling injury.

    Summary:

    • External symptoms and critical temperatures for chilling injury in fruits and vegetables are detailed.
    • Hypotheses include mitochondrial membrane phase changes, increased organic acids, altered enzyme activity, toxic metabolite accumulation, and oxidative phosphorylation disruption.
    • Physiological changes during the postharvest period in chilling-sensitive produce require further investigation.

    Impact:

    • Provides a foundational understanding of chilling injury mechanisms.
    • Highlights the need for continued research into postharvest physiology.
    • Informs strategies for reducing postharvest losses in susceptible crops.

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