Fresh fruits and vegetables have a short postharvest life and are prone to postharvest losses
due to mechanical injury, physiological causes and decay. Low temperature storage (LTS) is …

Fresh fruits and vegetables have a short post-harvest life and are prone to post-harvest
losses due to mechanical injury, physiological causes and decay. Low-temperature storage …

In recent years, heat treatment has been used to prevent the development of chilling injury in
fruits and vegetables. The acquired tolerance to chilling seen in treated fruit is related to the …

Low-temperature storage is widely used as a postharvest treatment applied for delaying
senescence in vegetables and ornamentals and ripening in fruits, upholding their …

Immature, vegetable-like fruits are produced by crops of great economic importance,
including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their …

Low temperature storage has been the main strategy to increase the shelf life of fruits and
vegetables by reducing the rate of respiration and minimizing fungal disease growth …

Background Owing to the postharvest mass loss in most tropical and subtropical fruits and
vegetables caused by chilling injury (CI), it is necessary to look for effective technologies to …

In order to continuously supply horticultural products for long periods, it is essential to store
them after harvest in low temperatures. However, many tropical and subtropical fruits and …

The storage of fruits and vegetables at low temperature near the freezing point is the
foremost technology applied to retard postharvest ripening and to extend the shelf‐life …

Chilling injury (CI) is a physiological disorder. A function of time by temperature it occurs at
low temperature that is above the freezing point of the produce. Low temperature storage is …