Which crops are chilling sensitive?
In chilling-sensitive plants, the critical threshold temperature may vary with stage of development. For example, in avocados, papayas, honeydew melons, tomatoes, and mangos, the less mature fruits are usually more sensitive to chilling than the more mature fruits (2, 49-51).
What is chilling injury in fruits?
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. Chilling-injured leaves may become purple or reddish and in some cases wilt. Both flowers and fruit of sensitive species can be injured.
What is chilling in plants?
Low temperatures, also called chilling, refer to low, but not freezing, temperatures (0–15°C) (Theocharis et al., 2012; Wang S. et al., 2016). Low temperatures can affect plant growth during each stage of life from germination to maturity and limit the distribution of plants throughout the world.
What is difference between freezing and chilling injury?
What are the differences between freezing injury and chilling injury? Both are low temperature injuries, but for freeze damage to occur, the product must be below its freezing point. Chilling injury occurs at a range of temperatures that are low but nonfreezing for that product.
What causes chilling injury in fruits and vegetables?
Chilling injury is what happens to some vegetable crops of tropical origin held at the wrong storage or transit temperature, but a temperature above 32°F (0°C). Generally these are temperatures around 41-50°F (12.5°C). Chilling injury occurs at temperatures well above freezing point.
What is chilling requirement for fruit trees?
Research indicates fruit tree chilling also occurs above 45°F (to about 55°F), is most effective at about 35-50°F, and does not occur below about 30°F. Chilling temperatures are most effective in early dormancy and during that time accumulated chilling can be negated by temperatures above 60°F.
What are signs of chilling injury?
Chilling injury occurs at temperatures well above freezing point. The tissue becomes weakened leading to cellular dysfunctions. Symptoms include surface lesions/pitting, internal discoloration, water soaking of the tissue, failure to ripen normally and increased susceptibility to decay organisms such as Alternaria.
What is chilling injury in food?
Chilling injury (CI) is a physiological defect of plants and their products that results in reduced quality and loss of product utilization following exposure to low but nonfreezing temperatures.
What is chilling in food preservation?
Foods are chilled to extend shelf life by reducing biochemical reactions and microbial activity. Temperature control is essential in order to prevent spoilage and food safety concerns during storage. Foods are chilled using mechanical and cryogenic refrigeration systems.
What is chilling stress in plants?
• Chilling stress – when plants are exposed to a low temperature above 0 ºC • Freezing stress – when plants are exposed to a low temperature below 0 ºC LOW TEMPERATURE STRESS. 4. Chilling stress Plants may develop physiological disorders when exposed to low but non-freezing temperatures.
What is difference between chilling and cooling?
Cooling is used to reduce the temperature of the food from one processing temperature to another or to a required storage temperature. Chilling is a processing technique in which the temperature of a food is reduced and kept in a temperature between -1 to 8°C.
How do you prevent chilling injuries?
Postharvest management to reduce chilling injury symptoms Short term high temperature treatments in the form of hot water dips, hot water brushing, curing or conditioning with hot humid air have been shown to reduce the incidence of chilling injury in citrus.
What is the best temperature to store chill sensitive food?
Chill sensitive stored at 35-40 F (2-4 C) Apricots 31 – 32 30.1 90-95 No No High Yes 1-3 weeks Artichokes 32 – 35 90-95 Yes Yes No
What is “chilling injury”?
Chilling injury typically results from “exposure of susceptible produce, especially that of tropical or sub-tropical origin, to temperatures below 10-150C”. However, the critical temperature at which chilling injury occurs varies among commodities.
Are chilling injury symptoms and susceptibility product-specific?
Both susceptibility and symptoms of chilling injury are product and even cultivar-specific. Moreover, the same commodity grown in different areas may behave differently in response to similar temperature conditions.
What is the critical temperature of a pineapple?
Highly chilling-sensitive fruits, such as banana and pineapple, have relatively high critical temperatures such as 120C or higher. It has even been suggested that the critical temperature may be greater than 200C for some pineapple cultivars. Chilling-insensitive fruits, such as apple and pear, have much lower critical temperatures, around 00C.