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Home > Archive>Volume 35, Issue 1, 2016 >1-11. DOI:10.3969/j.issn.1673-1689.2016.01.001
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Research Progress of Chilling Injury on Post-Harvest Fruits and Vegetables Stored at Low Temperature
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    Abstract:

    Cold storage is an effective way to control the quality and extend the shelf life of post-harvest fruits and vegetables. However，the inappropriate cold storage would cause chilling injury. The research process of chilling injury on post-harvest fruits and vegetables in cold storage is reviewed here，summarizing the internal and external factors affecting chilling injury，the mechanisms and symptoms，the relevant changes of physiological and biochemical index （especially the effects on the cell membrane permeability，antioxidant enzyme activity，the ultra-structures of cell tissues for the post-harvest fruits and vegetables），and the methods to prevent and alleviate chilling injury.

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ZHANG Min. Research Progress of Chilling Injury on Post-Harvest Fruits and Vegetables Stored at Low Temperature[J]. Journal of Food Science and Biotechnology,2016,35(1):1-11.

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  • Online: March 11,2016
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