What is chilling injury? Describe control of chilling injury. Differentiate between low temperature and high temperature disorders

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Chilling injury is a physiological disorder that affects fruits and vegetables when they are exposed to temperatures below their optimal range for an extended period of time. Chilling injury is caused by the damage to the plant's cells, leading to a breakdown in the membrane structure, reduced respiration and metabolic activity, and ultimately leading to reduced quality and shelf life of the produce.

The severity of chilling injury can vary depending on the type of fruit or vegetable and the length of time it is exposed to low temperatures. Some common symptoms of chilling injury include discoloration, softening, and decay. Chilling injury can also result in the loss of flavor, aroma, and nutritional value of the produce.

To minimize the risk of chilling injury, fruits and vegetables should be stored at the optimal temperature for their type and ripeness stage. This temperature can vary widely, but is typically between 7-13°C for most produce. Proper ventilation and humidity control can also help to prevent chilling injury by reducing the build-up of ethylene gas, which is a natural ripening agent that can accelerate the rate of decay.

 

Chilling injury is a major concern for the storage and transportation of fruits and vegetables, and various methods can be used to control its occurrence. Here are some of the key strategies for controlling chilling injury:

1. Proper storage temperature: The most important factor in preventing chilling injury is to store fruits _________ ____________ _________ ___ __________ ___ _________ ______ __ _______ ____________.
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Degree : DIPLOMA PROGRAMMES
Course Name : Diploma in Value Added Products from Fruits & Vegetables
Course Code : DVAPFV
Subject Name : Food Chemistry and Physiology
Subject Code : BPVI 3
Year : 2023