Advances in chilling injury of postharvest fruit and vegetable: Extracellular ATP aspects
Due to the global use of cold chain, the development of postharvest technology to reduce
chilling injury (CI) in postharvest fruits and vegetables during storage and transport is …
chilling injury (CI) in postharvest fruits and vegetables during storage and transport is …
Designing ventilated packaging for the fresh produce cold chain
Horticultural packaging is a critical component of the cold chain and influences both the
preservation of fresh produce quality as well as the efficiency of cold chain operations …
preservation of fresh produce quality as well as the efficiency of cold chain operations …
Low temperature conditioning combined with methyl jasmonate can reduce chilling injury in bell pepper
Y Wang, L Gao, Q Wang, J Zuo - Scientia Horticulturae, 2019 - Elsevier
Bell pepper is a highly perishable vegetable and chilling injury is a principal physiological
factor that negatively impacts the postharvest quality of peppers during transportation and …
factor that negatively impacts the postharvest quality of peppers during transportation and …
A combination of 1-methylcyclopropene treatment and intermittent warming alleviates chilling injury and affects phenolics and antioxidant activity of peach fruit during …
H Liu, W Jiang, J Cao, L Ma - Scientia Horticulturae, 2018 - Elsevier
Peach (Prunus persica L. cv. Yuhualu) fruit were picked at their physiologically mature stage
and treated with 5 μL L− 1 1-methylcyclopropene (1-MCP), intermittent warming (IW) and a …
and treated with 5 μL L− 1 1-methylcyclopropene (1-MCP), intermittent warming (IW) and a …
Intermittent warming improves postharvest quality of bell peppers and reduces chilling injury
L Liu, Y Wei, F Shi, C Liu, X Liu, S Ji - Postharvest biology and technology, 2015 - Elsevier
The long-term low temperature storage of pepper fruit is currently risky because of the
likelihood of chilling injury (CI), which reduces shelf-life. Intermittent warming (IW) has been …
likelihood of chilling injury (CI), which reduces shelf-life. Intermittent warming (IW) has been …
Short period irradiation of single blue wavelength light extends the storage period of mature green tomatoes
Major postharvest quality factors of mature green tomatoes were investigated to improve
their long-term storage. Mature green tomatoes pretreated with blue light (440–450 nm) …
their long-term storage. Mature green tomatoes pretreated with blue light (440–450 nm) …
Microcapsule preparation of allyl isothiocyanate and its application on mature green tomato preservation
H Wu, N Xue, C Hou, J Feng, X Zhang - Food Chemistry, 2015 - Elsevier
Studies have shown that AITC can effectively control pathogenic fungi, which cause fruits
and vegetables decay and rotting during storage. However, because of its strong irritant …
and vegetables decay and rotting during storage. However, because of its strong irritant …
A comprehensive study from the micro-to the nanometric scale: Evaluation of chilling injury in tomato fruit (Solanum lycopersicum)
CI Acosta-Ramírez, ID Lares-Carrillo… - Food Research …, 2024 - Elsevier
Tomato fruit is susceptible to chilling injury (CI) during its postharvest handling at low
temperature. The symptoms caused by this physiological disorder have been commonly …
temperature. The symptoms caused by this physiological disorder have been commonly …
[HTML][HTML] Far-red light during cultivation induces postharvest cold tolerance in tomato fruit
We investigated the role of far-red LED light during cultivation on postharvest cold tolerance
in tomato fruit (Solanum lycopersicum cv Moneymaker). Red and blue top LED light …
in tomato fruit (Solanum lycopersicum cv Moneymaker). Red and blue top LED light …
Chilling injury in tomato fruit
This chapter reviews physiological and molecular mechanisms for inducing chilling injury
(CI) symptoms in fresh fruit with a specific focus on tomato CI symptoms. A model is …
(CI) symptoms in fresh fruit with a specific focus on tomato CI symptoms. A model is …