ABSTRACT
Low-temperature storage is the most effective means of maintaining quality and extending the storage life of many horticultural products and hence facilitating long-distance shipping. Postharvest losses associated with low-temperature storage are probably greater than has been recognized or quantified. The challenge in quantifying losses resulting from chilling injury (CI) is that symptoms generally do not appear while the produce is still in cold storage, but appear after the produce is transferred to ambient temperatures in the market place. The severity of chilling-induced damage depends on the temperature to which the crop is exposed, duration of exposure, and sensitivity of the species to that low temperature. While chilling-induced injury may occur during exposure to low temperature, the symptoms usually appear after the produce is transferred to a warmer, non-chilling temperature. CI can induce a variety of developmental or metabolic disorders, including incomplete or inhibited ripening, excessive or inhibited softening, and deficient aroma and flavor.
