Search Results

You are looking at 1 - 10 of 528 items for :

  • chilling injury x
Clear All
Free access

M. Darlene Mercer and Doyle A. Smittle

Abbreviation: CI, chilling injury. 1 Graduate Student. 2 Professor of Horticulture. Supported by state and Hatch Act funds allocated to the Georgia Agricultural Experiment Stations. The cost of publishing this paper was defrayed in part by the

Free access

Federica Galli, Douglas D. Archbold and Kirk W. Pomper

developed internal discoloration, tissue acidification, and off-flavor aroma ( Archbold and Pomper, 2008 ; Galli et al., 2008 ; Koslanund, 2003 ), common symptoms of chilling injury (CI) in many crops ( Saltveit and Morris, 1990 ). The production of

Free access

Elzbieta U. Kozik and Todd C. Wehner

duration rather than lower chilling temperature. Although it is unrealistic to have days longer than 15 h, we used chilling duration of 36 h to develop a chilling test that researchers could actually use in their facilities. Assessment of injury. The

Free access

Steven J.R. Underhill, Richard L. McLauchlan and Irving L. Eaks

In accordance with the currently approved Australian citrus disinfestation protocol for export to Japan, degreened `Eureka' lemons [Citrus limon (L.) Burm.] were cold-stored for 2 weeks at 1C. Following cold treatment, fruit were stored at 5C for 3 weeks, then transferred to 20C for an additional week to simulate transportation and handling. Fruit harvested early in the season were more susceptible to chilling injury than fruit harvested later, with 62% having lesions >1 cm2 after 2 weeks at 1C. Most of the chilling injury occurred after subsequent storage (at 5C) rather than immediately after the 1C treatment. Injury was different from surface pitting or oleocellosis, manifesting as large uniform surface lesions 2 to 3 cm in diameter that rapidly discolored following storage at 20C. Although the oil glands were flattened, the collenchyma layer immediately above the oil gland remained intact. Cellular discoloration was localized around the oil gland, possibly indicating a lateral release of oil gland contents. Nondegreened late-season fruit developed substantially lower levels of chilling injury.

Free access

Misael O. Vega-García, Greici López-Espinoza, Jeanett Chávez Ontiveros, José J. Caro-Corrales, Francisco Delgado Vargas and José A. López-Valenzuela

Tomato is one of the most popular and economically important vegetables in the world ( Madhavi and Salunkhe, 1998 ). However, it is susceptible to chilling injury (CI), a physiological disorder that affects mainly tropical and subtropical products

Free access

Roy E. McDonald, T. Gregory McCollum and Harold E. Nordby

Abbreviations: CI, chilling injury; R, resistance. We thank Roxanne Wiseman for competent technical assistance during the course of this work. Mention of a trademark, warranty, proprietary product, or vendor does not constitute a guarantee by the U

Free access

J.G. Luza, R. van Gorsel, V.S. Polito and A.A. Kader

Abbreviations: CI, chilling injury; PAS, periodic acid Schiff's reagent. 1 On leave from Facultad de Ciencias Agrarias y Forestalls, Universidad de Chile, Santiago, Chile. 2 Current address: Research Station for Floriculture, Linnaeuslaan 2A, 1431JV

Free access

Isabel Pérez-Munuera, Isabel Hernando, Virginia Larrea, Cristina Besada, Lucía Arnal and Alejandra Salvador

major objective for postharvest quality. Like other cultivars, ‘Rojo Brillante’ is sensitive to cold storage; the main symptom of chilling injury (CI) is a drastic softening of the flesh, which occurs when the fruit is transferred from cold storage to

Free access

Chien Yi Wang

Chilling injury inhibits the growth and development of tropical plants and shortens the postharvest life of tropical horticultural commodities. This presentation will emphasize the postharvest aspects of chilling injury. While most tropical commodities are sensitive to temperatures below 10 to 15C, specific critical temperatures may vary with the species, stage of development, and type of tissue. Likewise, symptoms of chilling injury also vary with different commodities. Reduction of chilling injury can be achieved either by increasing the tolerance to chilling in sensitive tissues or by delaying the development of chilling injury symptoms. Some methods involve the manipulation and modification of the storage environment, whereas other techniques involve direct treatment to the commodities. Specific examples of the alleviation of chilling injury in various tropical commodities will be discussed.

Free access

Cristina Besada, Alejandra Salvador, Lucía Arnal and Jose María Martínez-Jávega

treatments and controlled atmosphere storage on quality of ‘Fuyu’ persimmons Postharvest Biol. Technol. 12 71 81 Collins, R.J. Tisdell, J.S. 1995 The influence of storage time and temperature on chilling injury in Fuyu