ABSTRACT
This chapter provides information about the types of Chilling injury (CI) symptoms in peach and nectarine and their biological basis, main hormone groups associated with cold tolerance and sensitivity, methods for CI assessment, factors affecting CI incidence and severity, and postharvest and genetic strategies to control it. CI occurs after extended storage at chilling temperatures and results in fruit lacking in juiciness. The use of methods to study gene expression, proteins, and metabolites on a global scale has provided a broader view of the changes occurring in fruits in response to low temperatures. Ethylene during storage promotes the sequence of cell wall hydrolysis necessary for normal ripening. Mealiness has traditionally been assessed by direct visual inspection and destructive and nondestructive methods. A comprehensive review of the influence of different factors on CI development in peach and nectarine can be found elsewhere.
