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Artículos de revistas sobre el tema "Chilling injury (CI)"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 31 de enero de 2023

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1

Mercer, M. Darlene, and Doyle A. Smittle. "Storage Atmospheres Influence Chilling Injury and Chilling Injury-induced Changes in Cell Wall Polysaccharides of Cucumber." Journal of the American Society for Horticultural Science 117, no. 6 (November 1992): 930–33. http://dx.doi.org/10.21273/jashs.117.6.930.

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`Gemini II' cucumber (Cucumis sativus L.) fruits were stored for 2, 4, or 6 days at 5 and 6C in 1989 and for 5 days at SC or 10 days at 3C in 1990. Chilling injury (CI) symptoms were rated after 2 to 4 days at 25C. Cell wall polysaccharide concentrations in the peels and in injured and noninjured portions of the peels were determined only in 1990. High CO2 and low O2 delayed the onset of CI symptoms, but did not prevent symptom development. Chilling injury symptoms increased with longer exposure to chilling temperatures. Solubilization of cell wall polysaccharides was associated with developme

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2

Obenland, D. M., D. A. Margosan, L. G. Houck, and L. H. Aung. "Essential Oils and Chilling Injury in Lemon." HortScience 32, no. 1 (February 1997): 108–11. http://dx.doi.org/10.21273/hortsci.32.1.108.

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Release, localization, and concentration of essential oils in chilling-injured and noninjured lemon [Citrus limon (L.) Burm.] fruit were investigated to enhance understanding of how chilling injury (CI) occurs in lemon. CI in the form of moderate to severe pitting of the flavedo was initially apparent after 3 weeks at 1 °C, followed by a gradual increase in severity until termination of the experiment after 7 weeks at 1 °C. Curing the fruit at 15 °C for 1 week before cold treatment greatly reduced the severity of CI. Release from the fruit of d-limonene, a major component of essential oil in l

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3

Pauli, Robert E., and Kenneth G. Rohrbach. "Symptom Development of Chilling Injury in Pineapple Fruit." Journal of the American Society for Horticultural Science 110, no. 1 (January 1985): 100–105. http://dx.doi.org/10.21273/jashs.110.1.100.

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Abstract Symptoms of chilling injury (Cl) expressed as internal browning (IB) in fresh pineapple [Ananas comosus (L.) Merr.] began to appear within 2 days at 22°C after a period of storage at temperatures less than 12°. Fruit not subjected to chilling temperatures during storage also developed similiar symptoms when held for 0 to 10 days at between 18° and 30°. Fruit stored for longer than 3 weeks at temperatures of 8° and 3° showed fewer CI symptoms than similar fruit held at 12°. Waxing fruit either before or immediately after exposure to chilling temperatures was equally effective in reduci

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4

Chan, Harvey T. "Alleviation of Chilling Injury in Papayas." HortScience 23, no. 5 (October 1988): 868–70. http://dx.doi.org/10.21273/hortsci.23.5.868.

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Abstract Susceptibility to chilling injury in ‘Kapoho’ papayas (Carica papaya L.) was reduced by ripening the fruit before storage at 5°C. The relationship between the decrease in chilling injury (CI) and postharvest ripening time at 24° was found to follow first order kinetics, hence, the half-lives for reducing the symptoms of CI of scald and hard core are 14.8 and 33.5 hr, respectively.

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5

Côté, France, and Claude Willemot. "LIMITATION TO THE USE OF ELECTRICAL CONDUCTIVITY FOR THE MEASUREMENT OF CHILLING INJURY IN TOMATO FRUIT." HortScience 27, no. 6 (June 1992): 651a—651. http://dx.doi.org/10.21273/hortsci.27.6.651a.

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Five tomato cultivars were tested for tolerance to chilling. After exposure of varying times to chilling at 3 °C, the fruits were returned to ambient temperature for development of chilling injury (CI) symptoms (uneven ripening and pitting). Ripening was assessed by measuring carotenoids. Electrical conductivity (EC) of leachate from pericarp discs, an indirect measure of membrane damage, was used to determine CI. During chilling EC greatly increased in the three sensitive cultivars, but hardly in the tolerant ones, in good correlation with the development of CI symptoms after rewarming. Howev

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6

Nordby, Harold E., and Roy E. McDonald. "SQUALENE APPLIED TO GRAPEFRUIT PREVENTS CHILLING INJURY." HortScience 25, no. 9 (September 1990): 1094f—1094. http://dx.doi.org/10.21273/hortsci.25.9.1094f.

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In previous studies squalene was shown to be synthesized in grapefruit under temperature-conditioning parameters optimal for preventing chilling injury (CI). In this study, squalene and its saturated derivative squalane were applied to the fruit as sprays or dips under various protocols. Fruit were stored for various times under conditions conducive to CI. The best results were obtained when fruit were sprayed with squalene dissolved in hexane. After 4 weeks at 5C, 5% squalene reduced CI 69% and 10% squalene reduced CI 80% whereas, temperature conditioning reduced CI by a comparable amount (67

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7

McCollum, T. G., and R. E. McDonald. "OBJECTIVE MEASURES OF CHILLING INJURY IN GRAPEFRUIT." HortScience 25, no. 9 (September 1990): 1083b—1083. http://dx.doi.org/10.21273/hortsci.25.9.1083b.

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Storage of `Marsh' white seedless grapefruit (Citrus paradisi Macf.) for 2 weeks at 5C resulted in the development of chilling injury (CI). Electrolyte leakage from chilled fruit did not increase significantly until CI had become severe, and was therefore considered to be a poor index of CI. In contrast to electrolyte leakage, respiration and ethylene evolution were consistently higher in chilled than in nonchilled fruit, even prior to the onset of visual symptoms of CI. Respiratory rates ranged from 8.0 to 10.7 and 4.6 to 6.7 ml/kg/hr in chilled and nonchilled fruit, respectively. Ethylene ev

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8

Pérez-Munuera, Isabel, Isabel Hernando, Virginia Larrea, Cristina Besada, Lucía Arnal, and Alejandra Salvador. "Microstructural Study of Chilling Injury Alleviation by 1-Methylcyclopropene in Persimmon." HortScience 44, no. 3 (June 2009): 742–45. http://dx.doi.org/10.21273/hortsci.44.3.742.

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The storage of persimmon cv. Rojo Brillante (Diospyros kaki L.) at low temperatures is limited by the susceptibility to chilling injury (CI), the main symptom being a drastic reduction of firmness when the fruit are transferred from low to moderate temperature. 1-Methylcyclopropene (1-MCP), an ethylene action inhibitor, has been shown to alleviate CI of persimmon, prolonging the storage period. In this article, the microstructural changes produced in the flesh of chilling-injured persimmon and fruit treated with 1-MCP were studied. The drastic softening displayed by chilling-injured fruit was

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9

Herppich, Werner B., and Tamás Zsom. "Comprehensive Assessment of the Dynamics of Banana Chilling Injury by Advanced Optical Techniques." Applied Sciences 11, no. 23 (December 2, 2021): 11433. http://dx.doi.org/10.3390/app112311433.

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Green-ripe banana fruit are sensitive to chilling injury (CI) and, thus, prone to postharvest quality losses. Early detection of CI facilitates quality maintenance and extends shelf life. CI affects all metabolic levels, with membranes and, consequently, photosynthesis being primary targets. Optical techniques such as chlorophyll a fluorescence analysis (CFA) and spectroscopy are promising tools to evaluate CI effects in photosynthetically active produce. Results obtained on bananas are, however, largely equivocal. This results from the lack of a rigorous evaluation of chilling impacts on the

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10

Purvis, A. C. "RELATIONSHIP BETWEEN DESICCATION AND CHILLING INJURY IN CUCUMBER FRUIT." HortScience 29, no. 7 (July 1994): 738b—738. http://dx.doi.org/10.21273/hortsci.29.7.738b.

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Chilling injury (CI) is an important postharvest physiological problem that limits the storage life of many warm-season fruits and vegetables. Variability exists among cultivars and CI appears to be related to moisture loss during low temperature storage. The relationship between moisture loss and CI was examined using fruit from 64 PI lines of field-grown Cucumis sativus. A wide variation existed among the lines in the sensitivity of their fruit to low temperatures. Fruit from 8 of the lines developed severe symptoms of CI after 5 days at 5°C and fruit from 21 lines developed no injury sympto

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11

Petracek, Peter D., Wilfred F. Wardowski, and G. Eldon Brown. "Pitting of Grapefruit that Resembles Chilling Injury." HortScience 30, no. 7 (December 1995): 1422–26. http://dx.doi.org/10.21273/hortsci.30.7.1422.

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A postharvest peel disorder, morphologically similar to chilling injury (CI), was detected on nonchilled `Marsh' white grapefruit (Citrus paradisi Macf.). Like CI, the disorder was characterized by pitting of the peel caused by the collapse of oil gland clusters. This disorder is distinguished from CI in that pitting developed within the first 10 days of postharvest storage on fruit held at high (21.0C), but not low (4.5C), temperatures and on waxed fruit, but not unwaxed fruit. Pathogens isolated from pitted fruit were similar to those of nonpitted fruit. No preharvest pitting or visual clues

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12

McCollum, T. G. "Gene B Influences Susceptibility to Chilling Injury in Cucurbita pepo." Journal of the American Society for Horticultural Science 115, no. 4 (July 1990): 618–22. http://dx.doi.org/10.21273/jashs.115.4.618.

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The effects of gene B on susceptibility to chilling injury (CI) in two types of summer squash (Cucurbita pepo L.) were investigated. Two pairs of near-isogenic lines with (BB) and without (B+ B+) gene B were included in the study: `Caserta' (B+ B+) and `Precocious Caserta' (BB) of the vegetable marrow type, and `Benning's Green Tint' (B+ B+) and `Benning's Yellow Tint' (BB) of the scallop type. Respiration and ethylene evolution at nonchilling temperature were consistently higher in marrows than in scallops. Gene B had no influence on respiratory rates at nonchilling temperatures; however, the

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13

Cao, Ding Ai, Dan Zhou Liu, Xi Hong Li, Ling Min Shen, and Min Wang. "Effect of Controlled Atmosphere Storage Combined 1-Methylcyclopropene on Snap Bean for Alleviating Chilling Injury." Advanced Materials Research 798-799 (September 2013): 1041–44. http://dx.doi.org/10.4028/www.scientific.net/amr.798-799.1041.

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Snap bean (Phaseolus vulgarisL.) is sensitive vegetable which can develop chilling injury when stored at low temperatures. This study was conducted to investigate the effect of controlled atmosphere (CA) (2.5±0.5 %O2, 5±0.5 %CO2) and 1-methylcyclopropene (1-MCP) (0.5 μL/L) on chilling injury (CI) of snap bean during 35 days storage at 0 °C. The results showed that CA and 1-MCP reduced chilling injury symptoms, however, the CA combined 1-MCP treatment which delayed the respiration peak appeared and the chilling injury index achieved 1.9. The treatment decreased electrolyte leakage, malondialdeh

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14

Veras, Mario Leno Martins, Nicolas Oliveira de Araújo, Jean Paulo de Jesus Tello, Mirelle Nayana de Sousa Santos, Fernanda Ferreira de Araújo, Marcelo Rodrigo Krause, and Fernando Luiz Finger. "Mitigation of chilling injury in sweet potato roots subjected to low-temperature conditioning." DYNA 89, no. 220 (March 23, 2022): 25–34. http://dx.doi.org/10.15446/dyna.v89n220.97533.

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In many plant tissues, low-temperature conditioning (LTC) has been used to induce postharvest adaptive responses to overcome chilling injury (CI) consequences. This study aimed to investigate whether LTC is effective in reducing the incidence of chilling injury (CI) in sweet potato cultivars. Sweet potato roots BRS Cuia and BRS Rubissol were submitted to cold storage (6 °C or 13 °C) and LTC (10 °C for 7 d, followed by second storage at 6 °C). LTC increased the tolerance of sweet potato roots to CI via antioxidant system activation, mainly in cv. BRS Rubissol, which was markedly associated with

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15

Vega-García, Misael O., Greici López-Espinoza, Jeanett Chávez Ontiveros, José J. Caro-Corrales, Francisco Delgado Vargas, and José A. López-Valenzuela. "Changes in Protein Expression Associated with Chilling Injury in Tomato Fruit." Journal of the American Society for Horticultural Science 135, no. 1 (January 2010): 83–89. http://dx.doi.org/10.21273/jashs.135.1.83.

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Tomato (Solanum lycopersicum) fruit is susceptible to chilling injury (CI), a physiological disorder caused by low, non-freezing temperatures that affects fruit postharvest quality. Little is known about the biochemical basis of CI, and the aim of this study was to identify proteins related to this disorder in ‘Imperial’ tomato fruit. CI and protein expression changes were analyzed during fruit ripening (0, 4, 8, and 12 days at 21 °C) after storage under chilling (5 °C) and non-chilling conditions (21 °C) for 5, 15, and 25 days. The main CI symptoms observed were uneven fruit ripening and colo

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16

Bergsma, K., S. Sargent, J. Brecht, and R. Peart. "AN EXPERT SYSTEM FOR DIAGNOSING CHILLING INJURY OF VEGETABLES." HortScience 26, no. 6 (June 1991): 697C—697. http://dx.doi.org/10.21273/hortsci.26.6.697c.

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Temperature management is the most widely used method to extend the postharvest life of vegetables. Unfortunately, during less than optimal commercial conditions, certain commodities can be exposed to low, nonfreezing temperatures that may shorten their market life due to chilling injury (CI). CI is difficult to diagnose since not all commodities exhibit the same symptoms. Environmental factors may also affect the expression of CI The services of an expert are usually required to positively diagnose CI, however, experts are not always readily available, particularly during routine commercial h

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17

Kozik, Elzbieta U., and Todd C. Wehner. "Tolerance of Watermelon Seedlings to Low-temperature Chilling Injury." HortScience 49, no. 3 (March 2014): 240–43. http://dx.doi.org/10.21273/hortsci.49.3.240.

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Watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] is one of the Cucurbitaceae species and subtropical crops that exhibit chilling injury (CI) when exposed to low temperatures. Watermelon seedlings were tested for chilling tolerance using methods modified from cucumber. Three experiments were conducted using different combinations of chilling durations of 6, 12, 24, or 36 hours and chilling temperatures of 2 or 4 °C. Watermelon seedlings were more resistant to low temperatures than cucumber seedlings, so it was necessary to use long chilling durations to induce significant foliar dama

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18

Fallik, Elazar, Avital Bar-Yosef, Sharon Alkalai-Tuvia, Zion Aharon, Yaacov Perzelan, Zoran Ilić, and Susan Lurie. "Prevention of chilling injury in sweet bell pepper stored at 1.5ºC by heat treatments and individual shrink packaging." Folia Horticulturae 21, no. 2 (December 1, 2009): 87–97. http://dx.doi.org/10.2478/fhort-2013-0141.

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Abstract The goal of this three-year study was to develop a quarantine-like treatment for two commercial sweet pepper (Capsicum annuum L.) cultivars, based on physical treatments and packaging materials, and to understand, in part, the chilling resistance-mode-of-action. This research has revealed that individual shrink packaging following prestorage-HWRB treatment, significantly reduced chilling injuries and chilling severity, as shown by very low percentage of CI and a very low CI index, while maintaining a good overall quality (less decay incidence and weight loss) after 21 d at 1.5°C plus

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19

Dou, Huating. "Effect of Coating Application on Chilling Injury of Grapefruit Cultivars." HortScience 39, no. 3 (June 2004): 558–61. http://dx.doi.org/10.21273/hortsci.39.3.558.

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The effects of grapefruit cultivar and coating type on chilling injury (CI) incidence were examined. The shellac coating widely used for exported citrus resulted in the lowest CI incidence in white `Marsh' grapefruit stored for 2 months at 4 °C and 92% ± 3% relative humidity compared with nonwaxed fruit or fruit waxed with either carnauba or polyethylene waxes. The order of coating performance for reducing CI was shellac > carnauba > polyethylene > nonwaxed fruit. For `Flame' little difference of coating type on CI was detected after 2 months of storage. Overall, CI incidence was high

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20

Galli, Federica, Douglas D. Archbold, and Kirk W. Pomper. "Pawpaw Fruit Chilling Injury and Antioxidant Protection." Journal of the American Society for Horticultural Science 134, no. 4 (July 2009): 466–71. http://dx.doi.org/10.21273/jashs.134.4.466.

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Pawpaw (Asimina triloba) fruit stored longer than 4 weeks at 4 °C fail to ripen normally and may develop internal discoloration, indicative of chilling injury (CI). To determine if loss of antioxidant protection in the fruit tissue during cold storage could be the cause of these problems, the levels of total, reduced, and oxidized glutathione and ascorbate and the key enzymes glutathione reductase (GR) and ascorbate peroxidase (APX) of the ascorbate-glutathione cycle were studied in fruit at 4 and 72 h after harvest and after 2, 4, 6, and 8 weeks of 4 °C storage. The total phenolic level was a

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21

Kowaleguet, Marlyse Gianna Gloire Martha, Fangyuan Chen, Wanli Shi, Zhengbao Wu, Luyin Wang, Zhaojun Ban, Lingling Liu, Lijun Wang, and Yuanfeng Wu. "Exogenous polyamines alleviate chilling injury of Citrus limon fruit." International Food Research Journal 29, no. 3 (June 30, 2022): 698–706. http://dx.doi.org/10.47836/ifrj.29.3.21.

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The present work investigated the alleviation of chilling injury in response to exogenous polyamines in “Eureka” lemon (Citrus limon) fruits stored at low temperature. The lemon fruits were immersed either in polyamine solutions [1 mmol/L putrescine (PUT), 1 mmol/L spermidine (SPD), or 0.5 mmol/L PUT + 0.5 mmol/L SPD (combined)] or in distilled water (control). The morphology, cellular structure (using transmission electron microscopy), chilling injury (CI) index, total soluble solids (TSS), titratable acid (TA), malondialdehyde contents, and membrane permeability, as well as the peroxidase (P

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22

Zauberman, Giora, Yoram Fuchs, llana Rot, and Asya Wexler. "Chilling Injury, Peroxidase, and Cellulase Activities in the Peel of Mango Fruit at Low Temperature." HortScience 23, no. 4 (August 1988): 732–33. http://dx.doi.org/10.21273/hortsci.23.4.732.

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Abstract Chilling injury (CI) developed on the peel of ‘Keitt’ mango (Mangifera indica L.) fruit that were stored at 5°C and consequently transferred to 20° for ripening. Peroxidase and cellulase activities in the peel of such fruit rose during the development of CI to much higher levels than in nonchilled fruit. The activity of these two enzymes started to increase before any changes in total soluble solids and acid contents of the pulp could be observed. We suggest that the increase in activity of the two enzymes is part of the CI syndrome that develops during storage of mango fruit at chill

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23

Sullivan, Kathleen M., and William J. Bramlage. "Chilling Injury of Chile Peppers (Capsicum annuum L.)." HortScience 35, no. 5 (August 2000): 829B—829. http://dx.doi.org/10.21273/hortsci.35.5.829b.

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Seven types of chile peppers were tested for differences in susceptibility to postharvest chilling injury (CI). Cherry, cubanelle, Hungarian wax (HW), poblano, serrano, and both mature-green and full-color (red) jalapeño fruit were stored at 2.5, 7, and 15 °C for 0 to 30 days. External C2H4 production at 12 and 24 hours after removal from storage and internal C2H4 concentration at 24 hours were measured. There was no significant difference in C2H4 production after the first 12 hours, but serrano produced significantly less C2H4 than the other types during the second 12 hours. Among the cultiv

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24

Tarmizi, N. H. A., and N. H. Dolhaji. "A review on chilling injury and antioxidant metabolism of pineapple (Ananas comosus)." Supplementary 1 6, S1 (June 29, 2022): 13–24. http://dx.doi.org/10.26656/fr.2017.6(s1).008.

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Pineapple (Ananas comosus) is an economically significant crop as Malaysia is one of the countries that produce and export pineapples. Improper postharvest management is one of the factors that will adversely affect crop yields. Low-temperature storage is a commonly used postharvest technology to prolong fruit life and maintain its condition. This review is conducted to understand the chilling injury (CI) and antioxidant metabolism in pineapple fruits. CI can be divided into: i) causes and symptoms that appeared on chilled-injured crops, and ii) the mechanism associated with plants injured by

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Vera-Guzman, Araceli M., Maria T. Lafuente, Emmanuel Aispuro-Hernandez, Irasema Vargas-Arispuro, and Miguel A. Martinez-Tellez. "Pectic and Galacturonic Acid Oligosaccharides on the Postharvest Performance of Citrus Fruits." HortScience 52, no. 2 (February 2017): 264–70. http://dx.doi.org/10.21273/hortsci11466-16.

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Orange [Citrus sinensis (L.) Osbeck] and grapefruit (Citrus paradisi Macfad) citrus fruits are prone to develop different peel physiological disorders caused by storage at both chilling and nonchilling temperatures. The effect of galacturonic acid oligosaccharides (GAOs) and pectic oligosaccharides (POs) in reducing postharvest nonchilling peel pitting (NCPP), decay, and chilling injury (CI) in orange cv. Navelina and the effect of POs in reducing CI in grapefruit cv. Rio Red, were investigated. The incidence of these disorders was examined in fruits stored at chilling and nonchilling temperat

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McDonald, Roy E., Harold E. Nordby, and T. Gregory McCollum. "Epicuticular Wax Morphology and Composition are Related to Grapefruit Chilling Injury." HortScience 28, no. 4 (April 1993): 311–12. http://dx.doi.org/10.21273/hortsci.28.4.311.

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Differences in chilling injury (CI) susceptibility between `Marsh' grapefruit (Citrus paradisi Macf.) from interior and exterior tree canopy positions were analyzed to investigate the hypothesis that epicuticular wax morphology and composition influence CI development during low-temperature storage. The sun-exposed surface of fruit from the exterior canopy had significantly more CI and larger wax platelets than the shaded surface of the same fruit. Interior canopy fruit had significantly less CI and smaller wax platelets than exterior canopy fruit. Hydrocarbons, primarily n-alkanes, were signi

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27

Woolf, Allan B., Elspeth A. MacRae, Karen J. Spooner, and Robert J. Redgwell. "Changes to Physical Properties of the Cell Wall and Polyuronides in Response to Heat Treatment of `Fuyu' Persimmon that Alleviate Chilling Injury." Journal of the American Society for Horticultural Science 122, no. 5 (September 1997): 698–702. http://dx.doi.org/10.21273/jashs.122.5.698.

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Modifications to solubilized cell wall polyuronides of sweet persimmon (Diospyros kaki L. `Fuyu') were examined during development of chilling injury (CI) during storage and in response to heat treatments that alleviated CI. Storage at 0 °C caused the solubilization of a polyuronide fraction that possessed a higher average molecular mass than polyuronide solubilized during normal ripening. The viscosity of this fraction was 30-times that of normally ripened fruit. Fruit heat-treated before or following storage contained a soluble polyuronide fraction with a markedly lower average molecular mas

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Taghipour, Leila, Majid Rahemi, and Pedram Assar. "Determining the physiochemical changes and time of chilling injury incidence during cold storage of pomegranate fruit." Journal of Agricultural Sciences, Belgrade 60, no. 4 (2015): 465–76. http://dx.doi.org/10.2298/jas1504465t.

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Intermittent warming (IW) is a good postharvest technique to prevent or alleviate chilling injuries during cold storage. Performing the warming treatment at the period of time before chilling injury is irreversible during storage, and it is the first prerequisite for a successful IW treatment. In order to determine the fruit physiochemical changes and time of irreversible chilling injury incidence during cold storage of pomegranate fruit (cv. Rabab-e-Neyriz), this research was conducted. Fruits were stored at 2 ? 0.5?C and 90 ? 5% relative humidity for 90 days. At 15-day intervals, 40 fruits (

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Zhang, Xiaowei, Yanyan Zhang, Chenxiao Xu, Kun Liu, Huangai Bi, and Xizhen Ai. "H2O2 Functions as a Downstream Signal of IAA to Mediate H2S-Induced Chilling Tolerance in Cucumber." International Journal of Molecular Sciences 22, no. 23 (November 29, 2021): 12910. http://dx.doi.org/10.3390/ijms222312910.

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Hydrogen sulfide (H2S) plays a crucial role in regulating chilling tolerance. However, the role of hydrogen peroxide (H2O2) and auxin in H2S-induced signal transduction in the chilling stress response of plants was unclear. In this study, 1.0 mM exogenous H2O2 and 75 μM indole-3-acetic acid (IAA) significantly improved the chilling tolerance of cucumber seedlings, as demonstrated by the mild plant chilling injury symptoms, lower chilling injury index (CI), electrolyte leakage (EL), and malondialdehyde content (MDA) as well as higher levels of photosynthesis and cold-responsive genes under chil

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Kluge, Ricardo Alfredo, Maria Luiza Lye Jomori, Angelo Pedro Jacomino, Maria Carolina Dario Vitti, and Daniela Cristina Clemente Vitti. "Intermittent warming of 'Tahiti' lime to prevent chilling injury during cold storage." Scientia Agricola 60, no. 4 (December 2003): 729–34. http://dx.doi.org/10.1590/s0103-90162003000400018.

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Storage of 'Tahiti' limes (Citrus latifolia) at low temperature allows the marketing period to be extended. However, the loss of the green skin color and the occurrence of chilling injury (CI) prevent this extension. The purpose of this work was to verify the efficiency of intermittent warming (IW) in 'Tahiti' lime quality maintenance during cold storage. Fruit were submitted to IW (20ºC for 48 hours every 7 or 14 days or 38ºC for 24 hours every 14 days) during cold storage at 5ºC. Fruit were also stored at 5 and 10ºC continuously. The evaluations were carried out after 30 and 60 days of stora

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Kondo, Satoru, Anan Jitratham, Monrudee Kittikorn, and Sirichai Kanlayanarat. "Relationships between Jasmonates and Chilling Injury in Mangosteens Are Affected by Spermine." HortScience 39, no. 6 (October 2004): 1346–48. http://dx.doi.org/10.21273/hortsci.39.6.1346.

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Effects of low temperature and chilling injury (CI) on jasmonic acid (JA) and methyl jasmonate (MeJA) concentrations were investigated in mangosteens (Garcinia mangostana L.). JA concentrations in the skin of fruit stored at 7 °C increased significantly compared with that of those stored at 13 °C, but JA decreased with the occurrence of visible symptoms of CI. Neither an increase in JA nor CI was detected in pulp of fruit stored at 7 °C. JA concentrations in the skin of fruit treated with spermine (Spm) and stored at 7 °C also increased, but at a lesser extent than in untreated fruit. Thus, th

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Salvador, A., C. P. Carvalho, A. Monterde, and J. M. Martìnez-Jávega. "Note. 1-MCP Effect on Chilling Injury Development in ‘Nova’ and ‘Ortanique’ Mandarins." Food Science and Technology International 12, no. 2 (April 2006): 165–70. http://dx.doi.org/10.1177/1082013206063736.

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The aim of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) on chilling injury (CI) incidence, ethylene production, phenylalanine ammonia-lyase (PAL) activity and quality changes on mandarin hybrids, ‘Nova’ and ‘Ortanique’, during cold storage. Fruits were treated for 24h with 1-MCP at 0.5 L/L and then stored at 1 ºC. 1-MCP markedly reduced CI incidence in both cultivars, this effect being more accentuated in ‘Nova’ mandarins, which presented lower tolerance to cold storage. 1-MCPtreated fruit presented less PAL activity parallel to a significant increase in ethylene produc

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Wild, B. L., and C. W. Hood. "Hot Dip Treatments Reduce Chilling Injury in Long-term Storage of ‘Valencia’ Oranges." HortScience 24, no. 1 (February 1989): 109–10. http://dx.doi.org/10.21273/hortsci.24.1.109.

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Abstract Postharvest treatment of ‘Valencia’ oranges [Citrus sinensis (L.) Osbeck] with hot dips of water or water suspensions of benomyl (500 mg liter-1) or thiabendazole (TBZ) (1000 mg liter-1) greatly reduced chilling injury (CI) incidence when fruit were stored for 15 weeks at 1°C. The hot TBZ dip treatment was significantly better than the other hot dip treatments for reducing CI. Pretreatment rind injury inflicted to the fruit before cold storage slightly increased CI incidence. Chemical names used: methyl 1-(butylcarbamoyl)-2-benzimidazole-carbamate (benomyl); 2-(4-thiazoIyl)-benzimidaz

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McDonald, Roy E., William R. Miller, and T. G. McCollum. "REDUCING CHILLING INJURY AND DECAY Of GRAPEFRUIT BY FUNGICIDES APPLIED AT HIGH TEMPERATURE." HortScience 25, no. 9 (September 1990): 1084b—1084. http://dx.doi.org/10.21273/hortsci.25.9.1084b.

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The fungicides thiabendazole (TBZ) or imazalil were applied at 1 g·liter-1 at 24 or 53C to `Marsh' and `Redblush' grapefruit (Citrus paradis i Macf.) to reduce fruit susceptibility to chilling injury (CI) and decay. There was more CI and decay on `Marsh' grapefruit than on `Redblush'. CI was found to be lower in grapefruit that had been dipped at 53C than at 24C. CI was higher after water dips without fungicide. Imazalil was found to be more effective in reducing CI than TBZ. Fungicides reduced decay at both temperatures, and imazalil was better than TBZ. Results of this study confirm the bene

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Risse, L. A., J. K. Brecht, S. A. Sargent, S. J. Locascio, J. M. Crall, G. W. Elmstrom, and D. N. Maynard. "Storage Characteristics of Small Watermelon Cultivars." Journal of the American Society for Horticultural Science 115, no. 3 (May 1990): 440–43. http://dx.doi.org/10.21273/jashs.115.3.440.

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Two newly released cultivars of small watermelons [Citrullus lunatus (Thumb.) Matsum and Naki], `Mickylee' and `Minilee', plus two other cultivars, Baby Fun and Sugar Baby, were stored at various temperatures from 1 to 21C for up to 4 weeks plus 1 week at 21C over two seasons. All cultivars were susceptible to chilling injury (CI) when stored below 7C; however, `Minilee' was less susceptible than the other cultivars tested. Chilling injury increased with storage length. Conditioning at 26C for 3 days before storage at 1C reduced CI and increased the percentage of marketable watermelons after s

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Li, Peiyan, Xiaolin Zheng, Md Golam Ferdous Chowdhury, Kim Cordasco, and Jeffrey K. Brecht. "Prestorage Application of Oxalic Acid to Alleviate Chilling Injury in Mango Fruit." HortScience 50, no. 12 (December 2015): 1795–800. http://dx.doi.org/10.21273/hortsci.50.12.1795.

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Effects of postharvest oxalic acid (OA) application on chilling injury (CI) in harvested mango fruit (Mangifera indica L.) were investigated using ‘Tommy Atkins’ fruit from Florida and ‘Zill’ fruit from Panzhihua. The OA was applied to harvested fruit as a 5 or 10 mm drench for 10 or 15 minutes at 25 °C. ‘Tommy Atkins’ fruit typically develop external CI symptoms while ‘Zill’ develops internal symptoms. Development of CI symptoms was significantly reduced in OA-treated ‘Tommy Atkins’ fruit stored for 18 days at 5 °C as was the rate of softening upon transfer to 25 °C for 4 days. However, OA tr

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McDonald, Roy E., William R. Miller, T. G. McCollum, and G. Eldon Brown. "Thiabendazole and Imazalil Applied at 53C Reduce Chilling Injury and Decay of Grapefruit." HortScience 26, no. 4 (April 1991): 397–99. http://dx.doi.org/10.21273/hortsci.26.4.397.

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The fungicides thiabendazole (TBZ) or imazalil were applied at 1 g·liter-1 at 24 or 53C to `Marsh' and `Redblush' grapefruit (Citrus paradisi Macf.) to reduce fruit susceptibility to chilling injury (CI) and decay. Generally, there was more CI and decay on `Marsh' grapefruit than on `Redblush'. Severity of CI was lower in grapefruit that had been dipped at 53C than at 24C. Fruit dipped in fungicides had less CI than fruit dipped in water alone. Imazalil was more effective in reducing CI than TBZ. Fungicides reduced decay at both temperatures, and imazalil was better than TBZ. Chemical names us

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Dolhaji, N. H., I. D. Muhammad, H. Yaakob, and A. Mohd Marsin. "Chilling injury in pineapple fruits: physical quality attributes and antioxidant enzyme activity." Food Research 4, S5 (December 20, 2020): 86–95. http://dx.doi.org/10.26656/fr.2017.4(s5).004.

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Harvested fruit have high metabolic and moisture content which leads to an active biochemical reaction that contributes to decrement of nutritional value such as vitamin, proteins and lipids. The application of low temperature as a single-effective management to prolong shelf-life of fruits is a common practice which applied to keep agriculture commodities at high quality. A matured stage pineapple is very perishable and cold storage chain is crucial in maintaining the chemical and physical quality attributes in order to assure its commercial value for market. The main objective of this study

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Lu, Yuzhen, and Renfu Lu. "Detection of Chilling Injury in Pickling Cucumbers Using Dual-Band Chlorophyll Fluorescence Imaging." Foods 10, no. 5 (May 14, 2021): 1094. http://dx.doi.org/10.3390/foods10051094.

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Pickling cucumbers are susceptible to chilling injury (CI) during postharvest refrigerated storage, which would result in quality degradation and economic loss. It is, thus, desirable to remove the defective fruit before they are marketed as fresh products or processed into pickled products. Chlorophyll fluorescence is sensitive to CI in green fruits, because exposure to chilling temperatures can induce detectable alterations in chlorophylls of tissues. This study evaluated the feasibility of using a dual-band chlorophyll fluorescence imaging (CFI) technique for detecting CI-affected pickling

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Crisosto, Carlos H., F. Gordon Mitchell, and Zhiguo Ju. "Susceptibility to Chilling Injury of Peach, Nectarine, and Plum Cultivars Grown in California." HortScience 34, no. 6 (October 1999): 1116–18. http://dx.doi.org/10.21273/hortsci.34.6.1116.

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The susceptibility to chilling injury (CI) or internal breakdown (IB) was evaluated in the most currently planted yellow- and white-flesh peach [Prunus persica (L.) Batsch] and nectarine [Prunus persica var. nectarine (L.) Batsch] and plum [Prunus salicina Lindel] cultivars from different breeding sources and fruit types. Cultivars were segregated into three categories (Cat. A, B, and C) according to their susceptibility to CI or IB symptoms (mealiness and flesh browning) when exposed to 0 °C or 5 °C storage temperatures. Cultivars in Cat. A did not develop any symptoms of CI after 5 weeks of

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Orihuel-Iranzo, B., M. Miranda, L. Zacarías, and M. T. Lafuente. "Temperature and Ultra Low Oxygen Effects and Involvement of Ethylene in Chilling Injury of ‘Rojo Brillante’ Persimmon Fruit." Food Science and Technology International 16, no. 2 (April 2010): 159–67. http://dx.doi.org/10.1177/1082013209353221.

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The effects of storage temperature, inhibition of ethylene action by treatment with 1-methylcyclopropene (1-MCP) and ultra low oxygen (ULO) atmosphere on chilling injury (CI), fruit firmness and ethylene production in the astringent ‘Rojo Brillante’ persimmon fruit were investigated. CI symptoms were manifested as a very dramatic loss of firmness after fruit transfer from cold storage to shelf-life conditions (18 °C). During cold storage, fruit softening appeared more rapidly in fruit stored at the intermediate temperature of 10 °C than at 1°C or 14.5 °C. Ethylene production increased with sto

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Lima, Juliana Domingues, Eduardo Nardini Gomes, Antonio Gabriel Pontes Dos Reis, Augusto Yoshikazu Akamine, Augusto Tavares Anheschivich, and Mariana da Conceição Passos. "Bunch bagging with triple protection reduce chilling injury of banana fruit ‘Nanica’ (Cavendish AAA sub-group) / Ensacamento do cacho com proteção tripla reduz a injúria pelo frio em frutos de banana ‘Nanica’ (Cavendish subgrupo AAA)." Brazilian Journal of Animal and Environmental Research 4, no. 2 (June 14, 2021): 2457–68. http://dx.doi.org/10.34188/bjaerv4n2-073.

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The bagging of banana bunch can control chilling injury (CI) in the field, which causes browning of fruit peel. The investigation aimed to evaluate the reduce chilling injury in 'Nanica' banana bunches with the use de triple protection. The experiment was conducted in Jacupiranga, SP, Brazil, in a design was completely randomized with two treatments, bunch without protection (no protection) and triple protection, with thirteen replications. Triple protection consisted of brown paper with polythene coating (layer closest to the fruit), blue transparent polyethylene (median layer) and black opaq

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Satpute, Aditi, Bryce Meyering, and Ute Albrecht. "Preharvest Abscisic Acid Application to Alleviate Chilling Injury of Sweet Basil (Ocimum basilicum L.) during Cold Storage." HortScience 54, no. 1 (January 2019): 155–61. http://dx.doi.org/10.21273/hortsci13556-18.

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Fresh-cut sweet basil (Ocimum basilicum L.) is highly sensitive to low temperatures during postharvest storage. This study investigates whether preharvest foliar application of different concentrations of abscisic acid (ABA) can increase tolerance of the commercial basil varieties ‘Di Genova’ and ‘Nufar’ to chilling injury (CI) during postharvest storage at 3.5 °C and at 7 °C. Experiments were conducted under greenhouse and commercial open-field conditions in southwest Florida during the 2017/2018 growing season. Our results showed that greenhouse-grown plants were less affected by CI during 9

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Pattiruhu, Gysberth, Yohannes Aris Purwanto, and Emmy Darmawanty. "Perlakuan Panas untuk Mengurangi Gejala Kerusakan Dingin pada Mangga (Mangifera indica L.) var. Gadung selama Penyimpanan pada Suhu Rendah." Comm. Horticulturae Journal 1, no. 1 (August 7, 2017): 8. http://dx.doi.org/10.29244/chj.1.1.8-13.

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Mango (Mangifera indica L.) is perishable horticulture product. Commercially, mango fruits are harvested at the mature-green stage of development and are handled at low temperatures to facilitate shipping. However, long term low temperature storage of mature-green mango fruits is currently risky because of chilling injury (CI). The ojective of this study was to examine quality changes of mango during storage at 8 oC after heatshock treatment. Heatshock treatment consist of hot water treatment (HWT) at temperature of 55 oC in 3 and 10 minutes and intermittent warming (IW) at temperature 20 oC f

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McCollum, T. G., and R. E. McDonald. "Electrolyte Leakage, Respiration, and Ethylene Production as Indices of Chilling Injury in Grapefruit." HortScience 26, no. 9 (September 1991): 1191–92. http://dx.doi.org/10.21273/hortsci.26.9.1191.

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Storage of `Marsh' white seedless grapefruit (Citrus paradisi Macf.) for 2 weeks at 5C resulted in the development of chilling injury (CI). Electrolyte leakage from chilled fruit did not increase significantly until CI had become severe, and was therefore considered to be of limited value as an early indicator of CI. In contrast to electrolyte leakage, respiration and ethylene evolution were significantly higher in chilled than in nonchilled fruit, even before the onset of visual symptoms of CI. Respiration rates ranged from ≈8 to 11 and 5 to 7 ml CO2/kg per hour in chilled and nonchilled frui

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Nasr, Fahimeh, Mirian Pateiro, Vali Rabiei, Farhang Razavi, Steven Formaneck, Gholamreza Gohari, and José M. Lorenzo. "Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress." Coatings 11, no. 7 (July 7, 2021): 819. http://dx.doi.org/10.3390/coatings11070819.

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There are high levels of damage imposed on persimmon fruit postharvest, especially after storing it in cold storage, which causes chilling injury (CI). To reduce this stress on the fruit, the conventional way is to use chemical treatments. Since there is a limitation in the use of chemical materials, it is necessary to apply non-harmful treatments to decrease chilling injury and maintain the quality of persimmon in cold storage. The aim of this study is to investigate the effects of chitosan-loaded phenylalanine nanoparticles (Cs-Phe NPs) (2.5 and 5 mM) on physiochemical and quality factors of

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Liao, Ling, Sichen Li, Yunjie Li, Zehao Huang, Jiahao Li, Bo Xiong, Mingfei Zhang, Guochao Sun, and Zhihui Wang. "Pre- or Post-Harvest Treatment with MeJA Improves Post-Harvest Storage of Lemon Fruit by Stimulating the Antioxidant System and Alleviating Chilling Injury." Plants 11, no. 21 (October 25, 2022): 2840. http://dx.doi.org/10.3390/plants11212840.

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Cold storage preserves lemon fruit quality; however, it can result in significant chilling injury (CI). The effects of pre- and post-harvest methyl jasmonate (MeJA) treatments at four concentrations (0, 0.1, 0.3, and 0.5 mM) on CI and sensory quality of lemons during 80 d of storage at 7 °C–10 °C were investigated. Both pre- and post-harvest MeJA treatments reduced CI, weight loss (WL) and maintained higher firmness, total soluble solids (TSS), and total acidity (TA) than in the controls. Antioxidant enzyme activities decreased in the control fruit but increased in both pre- and post-harvest M

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Lim, Chae Shin, Seong Mo Kang, Jeoung Lai Cho, Kenneth C. Gross, and Allan B. Woolf. "Bell Pepper (Capsicum annuum L.) Fruits are Susceptible to Chilling Injury at the Breaker Stage of Ripeness." HortScience 42, no. 7 (December 2007): 1659–64. http://dx.doi.org/10.21273/hortsci.42.7.1659.

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To study ripening-related chilling injury (CI) of bell pepper (Capsicum annuum L.), fruit at mature green, breaker, and red-ripe stages were stored at 1, 5, 7, and 10 °C for 4 weeks. Surface pitting was evaluated after storage at 1 °C for 2 weeks followed by a 2-day exposure to room temperature (20 °C). Exposing fruit to 1 °C enhanced water loss, respiration, ethylene production, and electrolyte leakage, but slowed color change. Weight loss, respiration, ethylene production, electrolyte leakage, and color change increased more in breaker than in mature green and red-ripe fruit. No pitting symp

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Bergevin, M., G. P. L'Heureux, and C. Willemot. "Tomato Fruit Chilling Tolerance in Relation to Internal Atmosphere after Return to Ambient Temperature." HortScience 28, no. 2 (February 1993): 138–40. http://dx.doi.org/10.21273/hortsci.28.2.138.

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Mature-green `Vedette' tomato (Lycopersicon esculentum Mill.) fruit were stored with (+P) or without (-P) peduncles at 1C. During storage and after return to ambient temperature, pigment content and electrolyte leakage of pericarp tissue and fruit internal atmosphere composition were monitored. The +P fruit showed severe chilling injury (CI) symptoms-shriveling and brown discoloration of the surface-on transfer to 20C after at least 8 days of exposure to low temperature. The chilling-injured fruit did not ripen normally; i.e., pigmentation did not change at 20C. The -P fruit were largely unaff

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Houck, Laurie G., Joel F. Jenner, and Jan Bianchi. "HOLDING LEMON FRUIT AT 5 OR 15C BEFORE COLD TREATMENT REDUCES CHILLING INJURY." HortScience 25, no. 9 (September 1990): 1174c—1174. http://dx.doi.org/10.21273/hortsci.25.9.1174c.

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An approved quarantine treatment for Tephritid fruit fly control of citrus fruit requires fruit be held at 0.0-2.2C for 10-22 days, depending on fruit fly species involved and actual temperature attained. However, this treatment causes chilling injury (CI) in California-Arizona desert lemons harvested in late summer or early autumn. We found that temperatures at which lemons are held before cold treatment affects the susceptibility of lemon fruit to CI. Commercially packed lemons obtained from Yuma, AZ packinghouses in Sept.-Nov. 1987 and 1988 were held at 1C for 3 or 6 weeks, or cured for one

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