Siga este link para ver outros tipos de publicações sobre o tema: Chilling injury (CI).
Artigos de revistas sobre o tema "Chilling injury (CI)"
Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos
Veja os 50 melhores artigos de revistas para estudos sobre o assunto "Chilling injury (CI)".
Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.
Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.
Veja os artigos de revistas das mais diversas áreas científicas e compile uma bibliografia correta.
1
Mercer, M. Darlene, e Doyle A. Smittle. "Storage Atmospheres Influence Chilling Injury and Chilling Injury-induced Changes in Cell Wall Polysaccharides of Cucumber". Journal of the American Society for Horticultural Science 117, n.º 6 (novembro de 1992): 930–33. http://dx.doi.org/10.21273/jashs.117.6.930.
Texto completo da fonteResumo:
`Gemini II' cucumber (Cucumis sativus L.) fruits were stored for 2, 4, or 6 days at 5 and 6C in 1989 and for 5 days at SC or 10 days at 3C in 1990. Chilling injury (CI) symptoms were rated after 2 to 4 days at 25C. Cell wall polysaccharide concentrations in the peels and in injured and noninjured portions of the peels were determined only in 1990. High CO2 and low O2 delayed the onset of CI symptoms, but did not prevent symptom development. Chilling injury symptoms increased with longer exposure to chilling temperatures. Solubilization of cell wall polysaccharides was associated with development of CI symptoms. Variations in low methoxyl pectinates accounted for 70% of the variation in CI.
2
Obenland, D. M., D. A. Margosan, L. G. Houck e L. H. Aung. "Essential Oils and Chilling Injury in Lemon". HortScience 32, n.º 1 (fevereiro de 1997): 108–11. http://dx.doi.org/10.21273/hortsci.32.1.108.
Texto completo da fonteResumo:
Release, localization, and concentration of essential oils in chilling-injured and noninjured lemon [Citrus limon (L.) Burm.] fruit were investigated to enhance understanding of how chilling injury (CI) occurs in lemon. CI in the form of moderate to severe pitting of the flavedo was initially apparent after 3 weeks at 1 °C, followed by a gradual increase in severity until termination of the experiment after 7 weeks at 1 °C. Curing the fruit at 15 °C for 1 week before cold treatment greatly reduced the severity of CI. Release from the fruit of d-limonene, a major component of essential oil in lemon, increased with increasing amounts of CI. The enhancement of d-limonene release, however, lagged behind the development of CI. Studies of the internal anatomy of the flavedo using confocal microscopy indicated that essential oils were abundantly present inside the oil gland and in oil bodies outside the gland. Chilling-injured flavedo exhibited no obvious disruption of either the oil glands or the oil bodies. Extraction and quantification of d-limonene from chilling-injured and noninjured flavedo indicated that similar amounts of oil were present in the tissue, regardless of injury. Damage to the flavedo after 3 weeks at 1 °C was noted in the form of flattened or collapsed cells between the top of the gland and the epidermis, whereas collapse of the oil gland only was observed in later stages of injury development.
3
Pauli, Robert E., e Kenneth G. Rohrbach. "Symptom Development of Chilling Injury in Pineapple Fruit". Journal of the American Society for Horticultural Science 110, n.º 1 (janeiro de 1985): 100–105. http://dx.doi.org/10.21273/jashs.110.1.100.
Texto completo da fonteResumo:
Abstract Symptoms of chilling injury (Cl) expressed as internal browning (IB) in fresh pineapple [Ananas comosus (L.) Merr.] began to appear within 2 days at 22°C after a period of storage at temperatures less than 12°. Fruit not subjected to chilling temperatures during storage also developed similiar symptoms when held for 0 to 10 days at between 18° and 30°. Fruit stored for longer than 3 weeks at temperatures of 8° and 3° showed fewer CI symptoms than similar fruit held at 12°. Waxing fruit either before or immediately after exposure to chilling temperatures was equally effective in reducing CI symptoms. Low oxygen (3%), with or without (5%) carbon dioxide during chilling did not reduce symptom expression. Storage of fruit under low oxygen following chilling significantly reduced CI symptom expression. A model for CI symptom development is presented and related to the metabolic events leading to IB of pineapple fruit, stored at chilling temperatures.
4
Chan, Harvey T. "Alleviation of Chilling Injury in Papayas". HortScience 23, n.º 5 (outubro de 1988): 868–70. http://dx.doi.org/10.21273/hortsci.23.5.868.
Texto completo da fonteResumo:
Abstract Susceptibility to chilling injury in ‘Kapoho’ papayas (Carica papaya L.) was reduced by ripening the fruit before storage at 5°C. The relationship between the decrease in chilling injury (CI) and postharvest ripening time at 24° was found to follow first order kinetics, hence, the half-lives for reducing the symptoms of CI of scald and hard core are 14.8 and 33.5 hr, respectively.
5
Côté, France, e Claude Willemot. "LIMITATION TO THE USE OF ELECTRICAL CONDUCTIVITY FOR THE MEASUREMENT OF CHILLING INJURY IN TOMATO FRUIT". HortScience 27, n.º 6 (junho de 1992): 651a—651. http://dx.doi.org/10.21273/hortsci.27.6.651a.
Texto completo da fonteResumo:
Five tomato cultivars were tested for tolerance to chilling. After exposure of varying times to chilling at 3 °C, the fruits were returned to ambient temperature for development of chilling injury (CI) symptoms (uneven ripening and pitting). Ripening was assessed by measuring carotenoids. Electrical conductivity (EC) of leachate from pericarp discs, an indirect measure of membrane damage, was used to determine CI. During chilling EC greatly increased in the three sensitive cultivars, but hardly in the tolerant ones, in good correlation with the development of CI symptoms after rewarming. However, this correlation broke down after returning the fruit to 20 °C. While slightly injured fruit showed a large increase in EC, surprisingly EC was drastically reduced in the extensively injured fruit. Calcium pectate production due to cell wall degradation may explain the lack of correlation between EC and CI after rewarming. We conclude that EC is not always a reliable measure of membrane damage.
6
Nordby, Harold E., e Roy E. McDonald. "SQUALENE APPLIED TO GRAPEFRUIT PREVENTS CHILLING INJURY". HortScience 25, n.º 9 (setembro de 1990): 1094f—1094. http://dx.doi.org/10.21273/hortsci.25.9.1094f.
Texto completo da fonteResumo:
In previous studies squalene was shown to be synthesized in grapefruit under temperature-conditioning parameters optimal for preventing chilling injury (CI). In this study, squalene and its saturated derivative squalane were applied to the fruit as sprays or dips under various protocols. Fruit were stored for various times under conditions conducive to CI. The best results were obtained when fruit were sprayed with squalene dissolved in hexane. After 4 weeks at 5C, 5% squalene reduced CI 69% and 10% squalene reduced CI 80% whereas, temperature conditioning reduced CI by a comparable amount (67%).
7
McCollum, T. G., e R. E. McDonald. "OBJECTIVE MEASURES OF CHILLING INJURY IN GRAPEFRUIT". HortScience 25, n.º 9 (setembro de 1990): 1083b—1083. http://dx.doi.org/10.21273/hortsci.25.9.1083b.
Texto completo da fonteResumo:
Storage of `Marsh' white seedless grapefruit (Citrus paradisi Macf.) for 2 weeks at 5C resulted in the development of chilling injury (CI). Electrolyte leakage from chilled fruit did not increase significantly until CI had become severe, and was therefore considered to be a poor index of CI. In contrast to electrolyte leakage, respiration and ethylene evolution were consistently higher in chilled than in nonchilled fruit, even prior to the onset of visual symptoms of CI. Respiratory rates ranged from 8.0 to 10.7 and 4.6 to 6.7 ml/kg/hr in chilled and nonchilled fruit, respectively. Ethylene evolution was not detected from nonchilled fruit, whereas chilled fruit produced from 45.6 to 249.3 ml/kg/hr ethylene. Ethylene production was maximum following 2 weeks at 5C. Results of this study indicate that increases in electrolyte leakage do not occur until considerable tissue damage has occurred, whereas stimulation of respiration and ethylene evolution occur early in the development of CI.
8
Pérez-Munuera, Isabel, Isabel Hernando, Virginia Larrea, Cristina Besada, Lucía Arnal e Alejandra Salvador. "Microstructural Study of Chilling Injury Alleviation by 1-Methylcyclopropene in Persimmon". HortScience 44, n.º 3 (junho de 2009): 742–45. http://dx.doi.org/10.21273/hortsci.44.3.742.
Texto completo da fonteResumo:
The storage of persimmon cv. Rojo Brillante (Diospyros kaki L.) at low temperatures is limited by the susceptibility to chilling injury (CI), the main symptom being a drastic reduction of firmness when the fruit are transferred from low to moderate temperature. 1-Methylcyclopropene (1-MCP), an ethylene action inhibitor, has been shown to alleviate CI of persimmon, prolonging the storage period. In this article, the microstructural changes produced in the flesh of chilling-injured persimmon and fruit treated with 1-MCP were studied. The drastic softening displayed by chilling-injured fruit was related to a loss of cell wall integrity as well as to low intercellular adhesion. 1-MCP treatment alleviated CI by preserving the fruit firmness; it was linked to a preservation of the cell wall's integrity and to a higher intercellular adhesion observed during storage at low temperatures as well as when fruit were transferred to shelf temperatures.
9
Herppich, Werner B., e Tamás Zsom. "Comprehensive Assessment of the Dynamics of Banana Chilling Injury by Advanced Optical Techniques". Applied Sciences 11, n.º 23 (2 de dezembro de 2021): 11433. http://dx.doi.org/10.3390/app112311433.
Texto completo da fonteResumo:
Green-ripe banana fruit are sensitive to chilling injury (CI) and, thus, prone to postharvest quality losses. Early detection of CI facilitates quality maintenance and extends shelf life. CI affects all metabolic levels, with membranes and, consequently, photosynthesis being primary targets. Optical techniques such as chlorophyll a fluorescence analysis (CFA) and spectroscopy are promising tools to evaluate CI effects in photosynthetically active produce. Results obtained on bananas are, however, largely equivocal. This results from the lack of a rigorous evaluation of chilling impacts on the various aspects of photosynthesis. Continuous and modulated CFA and imaging (CFI), and VIS remission spectroscopy (VRS) were concomitantly applied to noninvasively and comprehensively monitor photosynthetically relevant effects of low temperatures (5 °C, 10 °C, 11.5 °C and 13 °C). Detailed analyses of chilling-related variations in photosynthetic activity and photoprotection, and in contents of relevant pigments in green-ripe bananas, helped to better understand the physiological changes occurring during CI, highlighting that distinct CFA and VRS parameters comprehensively reflect various effects of chilling on fruit photosynthesis. They revealed why not all CFA parameters can be applied meaningfully for early detection of chilling effects. This study provides relevant requisites for improving CI monitoring and prediction.
10
Purvis, A. C. "RELATIONSHIP BETWEEN DESICCATION AND CHILLING INJURY IN CUCUMBER FRUIT". HortScience 29, n.º 7 (julho de 1994): 738b—738. http://dx.doi.org/10.21273/hortsci.29.7.738b.
Texto completo da fonteResumo:
Chilling injury (CI) is an important postharvest physiological problem that limits the storage life of many warm-season fruits and vegetables. Variability exists among cultivars and CI appears to be related to moisture loss during low temperature storage. The relationship between moisture loss and CI was examined using fruit from 64 PI lines of field-grown Cucumis sativus. A wide variation existed among the lines in the sensitivity of their fruit to low temperatures. Fruit from 8 of the lines developed severe symptoms of CI after 5 days at 5°C and fruit from 21 lines developed no injury symptoms. CI symptoms developing during 2 and 4 days of storage at 15°C were highly significantly correlated with weight loss during the 5 days of storage at 5°C. Crosses were made between chilling-sensitive and chilling-resistant lines. CI symptoms of the F1 fruit were highly significantly correlated with weight loss during the 5 days of storage at 5°C.
11
Petracek, Peter D., Wilfred F. Wardowski e G. Eldon Brown. "Pitting of Grapefruit that Resembles Chilling Injury". HortScience 30, n.º 7 (dezembro de 1995): 1422–26. http://dx.doi.org/10.21273/hortsci.30.7.1422.
Texto completo da fonteResumo:
A postharvest peel disorder, morphologically similar to chilling injury (CI), was detected on nonchilled `Marsh' white grapefruit (Citrus paradisi Macf.). Like CI, the disorder was characterized by pitting of the peel caused by the collapse of oil gland clusters. This disorder is distinguished from CI in that pitting developed within the first 10 days of postharvest storage on fruit held at high (21.0C), but not low (4.5C), temperatures and on waxed fruit, but not unwaxed fruit. Pathogens isolated from pitted fruit were similar to those of nonpitted fruit. No preharvest pitting or visual clues of fruit susceptibility were observed.
12
McCollum, T. G. "Gene B Influences Susceptibility to Chilling Injury in Cucurbita pepo". Journal of the American Society for Horticultural Science 115, n.º 4 (julho de 1990): 618–22. http://dx.doi.org/10.21273/jashs.115.4.618.
Texto completo da fonteResumo:
The effects of gene B on susceptibility to chilling injury (CI) in two types of summer squash (Cucurbita pepo L.) were investigated. Two pairs of near-isogenic lines with (BB) and without (B+ B+) gene B were included in the study: `Caserta' (B+ B+) and `Precocious Caserta' (BB) of the vegetable marrow type, and `Benning's Green Tint' (B+ B+) and `Benning's Yellow Tint' (BB) of the scallop type. Respiration and ethylene evolution at nonchilling temperature were consistently higher in marrows than in scallops. Gene B had no influence on respiratory rates at nonchilling temperatures; however, the presence of gene B enhanced the chilling-induced stimulation of respiration in both marrows and scallops. Temporal differences in the patterns of chilling-induced stimulation of ethylene evolution indicated a greater sensitivity to chilling in marrows than in scallops and in both types in the presence of gene B. Electrolyte leakage was decreased by storage at chilling temperature in both marrow genotypes and was not influenced by storage temperature in B+ B+ scallops, but was increased by storage at chilling temperature in BB scallops. Therefore, electrolyte leakage was not a good CI index for these summer squash.
13
Cao, Ding Ai, Dan Zhou Liu, Xi Hong Li, Ling Min Shen e Min Wang. "Effect of Controlled Atmosphere Storage Combined 1-Methylcyclopropene on Snap Bean for Alleviating Chilling Injury". Advanced Materials Research 798-799 (setembro de 2013): 1041–44. http://dx.doi.org/10.4028/www.scientific.net/amr.798-799.1041.
Texto completo da fonteResumo:
Snap bean (Phaseolus vulgarisL.) is sensitive vegetable which can develop chilling injury when stored at low temperatures. This study was conducted to investigate the effect of controlled atmosphere (CA) (2.5±0.5 %O2, 5±0.5 %CO2) and 1-methylcyclopropene (1-MCP) (0.5 μL/L) on chilling injury (CI) of snap bean during 35 days storage at 0 °C. The results showed that CA and 1-MCP reduced chilling injury symptoms, however, the CA combined 1-MCP treatment which delayed the respiration peak appeared and the chilling injury index achieved 1.9. The treatment decreased electrolyte leakage, malondialdehyde content and activities of PPO, which were significantly lower than CA and 1-MCP singly. These results suggested that combination of CA and 1-MCP treatment is promising treatment for alleviating chilling injury of snap bean stored at 0 °C which extending the shelf-life.
14
Veras, Mario Leno Martins, Nicolas Oliveira de Araújo, Jean Paulo de Jesus Tello, Mirelle Nayana de Sousa Santos, Fernanda Ferreira de Araújo, Marcelo Rodrigo Krause e Fernando Luiz Finger. "Mitigation of chilling injury in sweet potato roots subjected to low-temperature conditioning". DYNA 89, n.º 220 (23 de março de 2022): 25–34. http://dx.doi.org/10.15446/dyna.v89n220.97533.
Texto completo da fonteResumo:
In many plant tissues, low-temperature conditioning (LTC) has been used to induce postharvest adaptive responses to overcome chilling injury (CI) consequences. This study aimed to investigate whether LTC is effective in reducing the incidence of chilling injury (CI) in sweet potato cultivars. Sweet potato roots BRS Cuia and BRS Rubissol were submitted to cold storage (6 °C or 13 °C) and LTC (10 °C for 7 d, followed by second storage at 6 °C). LTC increased the tolerance of sweet potato roots to CI via antioxidant system activation, mainly in cv. BRS Rubissol, which was markedly associated with higher content of both total soluble phenolics and proline, as well as increased activity of phenylalanine ammonium lyase. Moreover, no either external or internal injuries were observed in the LTC roots, maintaining the quality for processing, which indicates that the LTC is effective in mitigating chilling injury in Brazilian sweet potato cultiva
15
Vega-García, Misael O., Greici López-Espinoza, Jeanett Chávez Ontiveros, José J. Caro-Corrales, Francisco Delgado Vargas e José A. López-Valenzuela. "Changes in Protein Expression Associated with Chilling Injury in Tomato Fruit". Journal of the American Society for Horticultural Science 135, n.º 1 (janeiro de 2010): 83–89. http://dx.doi.org/10.21273/jashs.135.1.83.
Texto completo da fonteResumo:
Tomato (Solanum lycopersicum) fruit is susceptible to chilling injury (CI), a physiological disorder caused by low, non-freezing temperatures that affects fruit postharvest quality. Little is known about the biochemical basis of CI, and the aim of this study was to identify proteins related to this disorder in ‘Imperial’ tomato fruit. CI and protein expression changes were analyzed during fruit ripening (0, 4, 8, and 12 days at 21 °C) after storage under chilling (5 °C) and non-chilling conditions (21 °C) for 5, 15, and 25 days. The main CI symptoms observed were uneven fruit ripening and color development, pitting, and decay. Protein analysis of two-dimensional gels showed that 6% of the detected spots (≈300) changed their expression in response to cold. The identified proteins are involved in carbon metabolism, oxidative stress, photosynthesis, and protein processing and degradation; two were related to cold stress, showing higher accumulation in non-damaged tissue of chilled fruit: thioredoxin peroxidase (TPxI) and glycine-rich RNA-binding protein (GR-RBP). This is the first report suggesting an important role for TPxI and GR-RBP in cold response during tomato fruit ripening, and they may be acting through redox sensing and regulation of gene expression at low temperature. These enzymes and the other chilling-related proteins might be working together to maintain the cellular homeostasis under cold stress conditions.
16
Bergsma, K., S. Sargent, J. Brecht e R. Peart. "AN EXPERT SYSTEM FOR DIAGNOSING CHILLING INJURY OF VEGETABLES". HortScience 26, n.º 6 (junho de 1991): 697C—697. http://dx.doi.org/10.21273/hortsci.26.6.697c.
Texto completo da fonteResumo:
Temperature management is the most widely used method to extend the postharvest life of vegetables. Unfortunately, during less than optimal commercial conditions, certain commodities can be exposed to low, nonfreezing temperatures that may shorten their market life due to chilling injury (CI). CI is difficult to diagnose since not all commodities exhibit the same symptoms. Environmental factors may also affect the expression of CI The services of an expert are usually required to positively diagnose CI, however, experts are not always readily available, particularly during routine commercial handling. An expert system, a computer program that emulates a human expert's thought processes, will be developed to diagnose CI symptoms for several commodities. A prototype developed with Level5 Object, an expert system shell, will be presented. Diagnosis is determined by applying rules and certainty factors based on user responses to queries on the type and extent of visual symptoms. The applicability and advantages of this system will be discussed.
17
Kozik, Elzbieta U., e Todd C. Wehner. "Tolerance of Watermelon Seedlings to Low-temperature Chilling Injury". HortScience 49, n.º 3 (março de 2014): 240–43. http://dx.doi.org/10.21273/hortsci.49.3.240.
Texto completo da fonteResumo:
Watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] is one of the Cucurbitaceae species and subtropical crops that exhibit chilling injury (CI) when exposed to low temperatures. Watermelon seedlings were tested for chilling tolerance using methods modified from cucumber. Three experiments were conducted using different combinations of chilling durations of 6, 12, 24, or 36 hours and chilling temperatures of 2 or 4 °C. Watermelon seedlings were more resistant to low temperatures than cucumber seedlings, so it was necessary to use long chilling durations to induce significant foliar damage. A diverse set of 16 watermelon cultigens was tested: Allsweet, Black Diamond, Chubby Gray, Charlee, Charleston Gray, Dixielee, Golden, Golden Honey, New Winter, NH Midget, Sugar Baby, Sugarlee, Sunshade, PI 189225, PI 244018, and PI 595203. Experiments were conducted in a controlled environment with a light intensity of 500 mmol·m−2·s−1 photosynthetic photon flux density (PPFD). Optimal conditions for chilling treatment were 36 hours at 4 °C or 24 hours at 2 °C. The most resistant cultigen was PI 244018, and the most susceptible cultigens were NH Midget and Golden.
18
Fallik, Elazar, Avital Bar-Yosef, Sharon Alkalai-Tuvia, Zion Aharon, Yaacov Perzelan, Zoran Ilić e Susan Lurie. "Prevention of chilling injury in sweet bell pepper stored at 1.5ºC by heat treatments and individual shrink packaging". Folia Horticulturae 21, n.º 2 (1 de dezembro de 2009): 87–97. http://dx.doi.org/10.2478/fhort-2013-0141.
Texto completo da fonteResumo:
Abstract The goal of this three-year study was to develop a quarantine-like treatment for two commercial sweet pepper (Capsicum annuum L.) cultivars, based on physical treatments and packaging materials, and to understand, in part, the chilling resistance-mode-of-action. This research has revealed that individual shrink packaging following prestorage-HWRB treatment, significantly reduced chilling injuries and chilling severity, as shown by very low percentage of CI and a very low CI index, while maintaining a good overall quality (less decay incidence and weight loss) after 21 d at 1.5°C plus 3 d at 20°C (sea transport to USA and Japan from Israel + marketing simulation). The chilling injury reduction is mainly due to a significant water loss reduction by the shrink film, while HWRB treatment contributed mainly to a significant decay reduction, and to some degree of inhibition of chilling development. Cultivar ‘Selika’ was found less susceptible to chilling then cultivar ‘7158’.
19
Dou, Huating. "Effect of Coating Application on Chilling Injury of Grapefruit Cultivars". HortScience 39, n.º 3 (junho de 2004): 558–61. http://dx.doi.org/10.21273/hortsci.39.3.558.
Texto completo da fonteResumo:
The effects of grapefruit cultivar and coating type on chilling injury (CI) incidence were examined. The shellac coating widely used for exported citrus resulted in the lowest CI incidence in white `Marsh' grapefruit stored for 2 months at 4 °C and 92% ± 3% relative humidity compared with nonwaxed fruit or fruit waxed with either carnauba or polyethylene waxes. The order of coating performance for reducing CI was shellac > carnauba > polyethylene > nonwaxed fruit. For `Flame' little difference of coating type on CI was detected after 2 months of storage. Overall, CI incidence was high in fruit of the cultivars harvested from September to December, low in February, and high again after March but was generally higher in white `Marsh' seedless grapefruit than `Ruby Red', `Rio Red', or `Flame'. However, little difference of cultivar on CI incidence was found among the `Ruby Red', `Rio Red', and `Flame' grapefruit except the October harvest in which CI was higher in `Ruby Red' than in `Rio Red' and `Flame' grapefruit. These studies suggest that the coating and cultivar should be considered in the postharvest management of CI in commercial packing.
20
Galli, Federica, Douglas D. Archbold e Kirk W. Pomper. "Pawpaw Fruit Chilling Injury and Antioxidant Protection". Journal of the American Society for Horticultural Science 134, n.º 4 (julho de 2009): 466–71. http://dx.doi.org/10.21273/jashs.134.4.466.
Texto completo da fonteResumo:
Pawpaw (Asimina triloba) fruit stored longer than 4 weeks at 4 °C fail to ripen normally and may develop internal discoloration, indicative of chilling injury (CI). To determine if loss of antioxidant protection in the fruit tissue during cold storage could be the cause of these problems, the levels of total, reduced, and oxidized glutathione and ascorbate and the key enzymes glutathione reductase (GR) and ascorbate peroxidase (APX) of the ascorbate-glutathione cycle were studied in fruit at 4 and 72 h after harvest and after 2, 4, 6, and 8 weeks of 4 °C storage. The total phenolic level was also studied due to its potential antioxidant role, and the activity of polyphenoloxidase (PPO) was assayed, as it may contribute to phenolic oxidation and tissue browning. Fruit ethylene production and respiration rates were in typical climacteric patterns during ripening after harvest and after up to 4 weeks of cold storage, increasing from 4 to 72 h after removal from cold storage, though maximum ethylene production declined after 2 weeks of cold storage. However, fruit showed higher respiration rates at 4 versus 72 h of ripening at 6 or 8 weeks of cold storage, opposite to that at earlier storage dates, possible evidence of CI. Ripening after harvest generally resulted in an increase in total and reduced glutathione, reduced ascorbate, and total phenolics. However, levels of total and reduced glutathione, total ascorbate, and total phenolics declined as storage time progressed. Neither GR nor APX exhibited changes during ripening or trends over the cold storage period. PPO activity increased as the storage period lengthened. Thus, the declining ability of these components of the protective antioxidant systems during the prolonged stress of low temperature storage may be one of the major causes of pawpaw CI limiting it to 4 weeks or less of cold storage. An increase in reactive oxygen species with prolonged storage, coupled with the increase in PPO activity, may have led to greater oxidative damage and been a major cause of the loss of ripening potential and the tissue browning that occurs in fruit stored for more than 4 weeks.
21
Kowaleguet, Marlyse Gianna Gloire Martha, Fangyuan Chen, Wanli Shi, Zhengbao Wu, Luyin Wang, Zhaojun Ban, Lingling Liu, Lijun Wang e Yuanfeng Wu. "Exogenous polyamines alleviate chilling injury of Citrus limon fruit". International Food Research Journal 29, n.º 3 (30 de junho de 2022): 698–706. http://dx.doi.org/10.47836/ifrj.29.3.21.
Texto completo da fonteResumo:
The present work investigated the alleviation of chilling injury in response to exogenous polyamines in “Eureka” lemon (Citrus limon) fruits stored at low temperature. The lemon fruits were immersed either in polyamine solutions [1 mmol/L putrescine (PUT), 1 mmol/L spermidine (SPD), or 0.5 mmol/L PUT + 0.5 mmol/L SPD (combined)] or in distilled water (control). The morphology, cellular structure (using transmission electron microscopy), chilling injury (CI) index, total soluble solids (TSS), titratable acid (TA), malondialdehyde contents, and membrane permeability, as well as the peroxidase (POD) and polyphenol oxidase (PPO) activities of the lemon fruits were measured after 0, 15, 30, and 45 days of storage at -2 ± 0.5°C. Results showed that lemon fruits treated with polyamine had higher amounts of TSS and TA, as well as POD and PPO activities. The PUT, SPD, and combined treatments exhibited significantly reduced electrolyte leakage and less evidence of chilling injury. This indicated that the synergistic effects of PUT and SPD protected the fruit from chilling injury and maintained the postharvest quality of the lemon fruits better than PUT or SPD alone did.
22
Zauberman, Giora, Yoram Fuchs, llana Rot e Asya Wexler. "Chilling Injury, Peroxidase, and Cellulase Activities in the Peel of Mango Fruit at Low Temperature". HortScience 23, n.º 4 (agosto de 1988): 732–33. http://dx.doi.org/10.21273/hortsci.23.4.732.
Texto completo da fonteResumo:
Abstract Chilling injury (CI) developed on the peel of ‘Keitt’ mango (Mangifera indica L.) fruit that were stored at 5°C and consequently transferred to 20° for ripening. Peroxidase and cellulase activities in the peel of such fruit rose during the development of CI to much higher levels than in nonchilled fruit. The activity of these two enzymes started to increase before any changes in total soluble solids and acid contents of the pulp could be observed. We suggest that the increase in activity of the two enzymes is part of the CI syndrome that develops during storage of mango fruit at chilling temperatures.
23
Sullivan, Kathleen M., e William J. Bramlage. "Chilling Injury of Chile Peppers (Capsicum annuum L.)". HortScience 35, n.º 5 (agosto de 2000): 829B—829. http://dx.doi.org/10.21273/hortsci.35.5.829b.
Texto completo da fonteResumo:
Seven types of chile peppers were tested for differences in susceptibility to postharvest chilling injury (CI). Cherry, cubanelle, Hungarian wax (HW), poblano, serrano, and both mature-green and full-color (red) jalapeño fruit were stored at 2.5, 7, and 15 °C for 0 to 30 days. External C2H4 production at 12 and 24 hours after removal from storage and internal C2H4 concentration at 24 hours were measured. There was no significant difference in C2H4 production after the first 12 hours, but serrano produced significantly less C2H4 than the other types during the second 12 hours. Among the cultivars there were differences in the amounts of internal C2H4 measured: HW had the highest levels measured, and serrano had undetectable levels. CI has been observed on bell and some chile pepper cultivars as small black pits, and the recommended nonchilling storage temperature is 7 °C for all peppers. In this study, scald (a surface browning) was observed on HW and cubanelle fruit in addition to pitting, which occurred on all the cultivars. Susceptibility to chilling varied among pepper types in this study. HW peppers were the most susceptible, manifesting scald after 4 days at 2.5 °C and scald and pits after 16 days at 7 °C. Serrano fruit were the most resistant to CI, only pitting after 23 days at 2.5 °C, and having no symptoms after storage at 7 °C for 30 days. Cherry and poblano peppers developed pits after 8 days at 2.5 °C. Both green and red jalapeños pitted after 12 days at 2.5 °C, and cubanelles had scald after 16 days at 2.5 °C. Poblano fruit had large, deep pits after 8 days at 7 °C, cherry peppers pitted after 12 days, and both green and red jalapeño fruit pitted after 16 days at 7 °C. Both pits and scald were observed on cubanelle fruit after 23 days at 7 °C. Recommendations for storage of peppers should be expanded to accommodate differences among cultivars.
24
Tarmizi, N. H. A., e N. H. Dolhaji. "A review on chilling injury and antioxidant metabolism of pineapple (Ananas comosus)". Supplementary 1 6, S1 (29 de junho de 2022): 13–24. http://dx.doi.org/10.26656/fr.2017.6(s1).008.
Texto completo da fonteResumo:
Pineapple (Ananas comosus) is an economically significant crop as Malaysia is one of the countries that produce and export pineapples. Improper postharvest management is one of the factors that will adversely affect crop yields. Low-temperature storage is a commonly used postharvest technology to prolong fruit life and maintain its condition. This review is conducted to understand the chilling injury (CI) and antioxidant metabolism in pineapple fruits. CI can be divided into: i) causes and symptoms that appeared on chilled-injured crops, and ii) the mechanism associated with plants injured by chilling temperature while antioxidant metabolism can be divided into; i) mechanism of action and ii) classification of antioxidants. There are two leading theories associated with the source of CI which is membrane variability that relates to fatty acid and reactive oxygen species (ROS) induction. Antioxidants have many benefits, especially to human health and different antioxidants can have different beneficial effects. Understanding the cause, symptoms and action mechanism of CI will contribute to early prevention and proper crop handling practices. CI was also understood to have a correlation with antioxidant metabolism that relates to ROS. This review provides a collection of information and an in-depth understanding of CI and antioxidants in pineapple thus, it is extremely helpful for researchers to create new studies or make further research on existing studies because they can see the shortcomings entirely. Research and studies on CI and antioxidants in pineapple are believed to have prominent economic values.
25
Vera-Guzman, Araceli M., Maria T. Lafuente, Emmanuel Aispuro-Hernandez, Irasema Vargas-Arispuro e Miguel A. Martinez-Tellez. "Pectic and Galacturonic Acid Oligosaccharides on the Postharvest Performance of Citrus Fruits". HortScience 52, n.º 2 (fevereiro de 2017): 264–70. http://dx.doi.org/10.21273/hortsci11466-16.
Texto completo da fonteResumo:
Orange [Citrus sinensis (L.) Osbeck] and grapefruit (Citrus paradisi Macfad) citrus fruits are prone to develop different peel physiological disorders caused by storage at both chilling and nonchilling temperatures. The effect of galacturonic acid oligosaccharides (GAOs) and pectic oligosaccharides (POs) in reducing postharvest nonchilling peel pitting (NCPP), decay, and chilling injury (CI) in orange cv. Navelina and the effect of POs in reducing CI in grapefruit cv. Rio Red, were investigated. The incidence of these disorders was examined in fruits stored at chilling and nonchilling temperatures and at 90% to 95% relative humidity (RH). POs showed a better efficacy than GAOs in reducing postharvest losses in orange. The POs were able to reduce NCPP and decay in ‘Navelina’ fruits stored at 20 °C, irrespective of the fruit maturity stage. The application of 10 g·L−1 POs also reduced CI and the chilling-induced ethylene production in oranges and grapefruits maintained at the chilling temperature. Likewise, the decrease in ethylene production found in ‘Navelina’ fruits that developed NCPP during storage at the nonchilling temperature was related to lower peel damage. Moreover, results showed that POs do not induce an increase in ethylene when fruit are stored under conditions that do not cause stress-related injury to fruit. Therefore, POs efficacy in reducing postharvest physiological disorders is not likely mediated by ethylene. Overall results indicate that the application of POs may be an acceptable alternative to mitigate postharvest losses of citrus fruits.
26
McDonald, Roy E., Harold E. Nordby e T. Gregory McCollum. "Epicuticular Wax Morphology and Composition are Related to Grapefruit Chilling Injury". HortScience 28, n.º 4 (abril de 1993): 311–12. http://dx.doi.org/10.21273/hortsci.28.4.311.
Texto completo da fonteResumo:
Differences in chilling injury (CI) susceptibility between `Marsh' grapefruit (Citrus paradisi Macf.) from interior and exterior tree canopy positions were analyzed to investigate the hypothesis that epicuticular wax morphology and composition influence CI development during low-temperature storage. The sun-exposed surface of fruit from the exterior canopy had significantly more CI and larger wax platelets than the shaded surface of the same fruit. Interior canopy fruit had significantly less CI and smaller wax platelets than exterior canopy fruit. Hydrocarbons, primarily n-alkanes, were significantly more abundant in the epicuticular wax on the surfaces of sun-exposed and exterior fruit compared with surfaces of shaded and interior fruit, respectively. Results of this study suggest that epicuticular wax plays a role in the development of external CI symptoms on grapefruit.
27
Woolf, Allan B., Elspeth A. MacRae, Karen J. Spooner e Robert J. Redgwell. "Changes to Physical Properties of the Cell Wall and Polyuronides in Response to Heat Treatment of `Fuyu' Persimmon that Alleviate Chilling Injury". Journal of the American Society for Horticultural Science 122, n.º 5 (setembro de 1997): 698–702. http://dx.doi.org/10.21273/jashs.122.5.698.
Texto completo da fonteResumo:
Modifications to solubilized cell wall polyuronides of sweet persimmon (Diospyros kaki L. `Fuyu') were examined during development of chilling injury (CI) during storage and in response to heat treatments that alleviated CI. Storage at 0 °C caused the solubilization of a polyuronide fraction that possessed a higher average molecular mass than polyuronide solubilized during normal ripening. The viscosity of this fraction was 30-times that of normally ripened fruit. Fruit heat-treated before or following storage contained a soluble polyuronide fraction with a markedly lower average molecular mass and decreased viscosity than in chilling injured fruit. Heat treatment also impeded an increase in viscosity of the cell wall material if applied before storage. CI (gelling) was related to the release of polyuronide from the cell wall during storage and its lack of subsequent degradation. Heat treatments retarded polyuronide release but promoted degradation of solubilized polyuronides.
28
Taghipour, Leila, Majid Rahemi e Pedram Assar. "Determining the physiochemical changes and time of chilling injury incidence during cold storage of pomegranate fruit". Journal of Agricultural Sciences, Belgrade 60, n.º 4 (2015): 465–76. http://dx.doi.org/10.2298/jas1504465t.
Texto completo da fonteResumo:
Intermittent warming (IW) is a good postharvest technique to prevent or alleviate chilling injuries during cold storage. Performing the warming treatment at the period of time before chilling injury is irreversible during storage, and it is the first prerequisite for a successful IW treatment. In order to determine the fruit physiochemical changes and time of irreversible chilling injury incidence during cold storage of pomegranate fruit (cv. Rabab-e-Neyriz), this research was conducted. Fruits were stored at 2 ? 0.5?C and 90 ? 5% relative humidity for 90 days. At 15-day intervals, 40 fruits (four replicates and 10 fruits in each replicate) were sampled and further stored at 20?C for 3 days (shelf life). Chilling injury (CI) index and weight loss (WL) in intact fruits, electrolyte leakage (EL) and K leakage (KL) in peel samples, total soluble solids (TSS), titratable acidity (TA), TSS/TA ratio and pH in fruit juice were measured. With respect to quality parameters, TSS did not change significantly under cold storage. According to TA changes, the TSS/TA ratio was decreased up to 30 days but subsequently increased and the highest ratio was detected at the end of storage, which was significantly higher than the TSS/TA ratio at the harvest time. Results related to CI index, WL, EL and KL showed that pomegranate fruits could be stored cold without significant chilling damages up to 30 days. It was suggested that performing the IW treatment during this period could be concomitant with desired effects in long-term storage of this commercial cultivar.
29
Zhang, Xiaowei, Yanyan Zhang, Chenxiao Xu, Kun Liu, Huangai Bi e Xizhen Ai. "H2O2 Functions as a Downstream Signal of IAA to Mediate H2S-Induced Chilling Tolerance in Cucumber". International Journal of Molecular Sciences 22, n.º 23 (29 de novembro de 2021): 12910. http://dx.doi.org/10.3390/ijms222312910.
Texto completo da fonteResumo:
Hydrogen sulfide (H2S) plays a crucial role in regulating chilling tolerance. However, the role of hydrogen peroxide (H2O2) and auxin in H2S-induced signal transduction in the chilling stress response of plants was unclear. In this study, 1.0 mM exogenous H2O2 and 75 μM indole-3-acetic acid (IAA) significantly improved the chilling tolerance of cucumber seedlings, as demonstrated by the mild plant chilling injury symptoms, lower chilling injury index (CI), electrolyte leakage (EL), and malondialdehyde content (MDA) as well as higher levels of photosynthesis and cold-responsive genes under chilling stress. IAA-induced chilling tolerance was weakened by N, N′-dimethylthiourea (DMTU, a scavenger of H2O2), but the polar transport inhibitor of IAA (1-naphthylphthalamic acid, NPA) did not affect H2O2-induced mitigation of chilling stress. IAA significantly enhanced endogenous H2O2 synthesis, but H2O2 had minimal effects on endogenous IAA content in cucumber seedlings. In addition, the H2O2 scavenger DMTU, inhibitor of H2O2 synthesis (diphenyleneiodonium chloride, DPI), and IAA polar transport inhibitor NPA reduced H2S-induced chilling tolerance. Sodium hydrosulfide (NaHS) increased H2O2 and IAA levels, flavin monooxygenase (FMO) activity, and respiratory burst oxidase homolog (RBOH1) and FMO-like protein (YUCCA2) mRNA levels in cucumber seedlings. DMTU, DPI, and NPA diminished NaHS-induced H2O2 production, but DMTU and DPI did not affect IAA levels induced by NaHS during chilling stress. Taken together, the present data indicate that H2O2 as a downstream signal of IAA mediates H2S-induced chilling tolerance in cucumber seedlings.
30
Kluge, Ricardo Alfredo, Maria Luiza Lye Jomori, Angelo Pedro Jacomino, Maria Carolina Dario Vitti e Daniela Cristina Clemente Vitti. "Intermittent warming of 'Tahiti' lime to prevent chilling injury during cold storage". Scientia Agricola 60, n.º 4 (dezembro de 2003): 729–34. http://dx.doi.org/10.1590/s0103-90162003000400018.
Texto completo da fonteResumo:
Storage of 'Tahiti' limes (Citrus latifolia) at low temperature allows the marketing period to be extended. However, the loss of the green skin color and the occurrence of chilling injury (CI) prevent this extension. The purpose of this work was to verify the efficiency of intermittent warming (IW) in 'Tahiti' lime quality maintenance during cold storage. Fruit were submitted to IW (20ºC for 48 hours every 7 or 14 days or 38ºC for 24 hours every 14 days) during cold storage at 5ºC. Fruit were also stored at 5 and 10ºC continuously. The evaluations were carried out after 30 and 60 days of storage (+ 3 days of simulated marketing at 20ºC). CI occurrence on fruit was not verified after 30 days of storage. However, after 60 days of storage 60% of the fruit kept continuously at 5ºC presented CI, while fruit intermittently warmed had 10 to 12.5% CI. Fruit stored at 10ºC did not present CI, but they showed high degreening after 30 days of storage. Fruit warmed at 38ºC for 24 hours every 14 days developed rot, loss of green skin color and vitamin C, high respiratory rates, as well as high levels of ethanol and acetaldehyde in the juice. Fruit can be stored at 5ºC during 30 days, without risk of CI, while IW can be used to reduce CI after 60 days of storage.
31
Kondo, Satoru, Anan Jitratham, Monrudee Kittikorn e Sirichai Kanlayanarat. "Relationships between Jasmonates and Chilling Injury in Mangosteens Are Affected by Spermine". HortScience 39, n.º 6 (outubro de 2004): 1346–48. http://dx.doi.org/10.21273/hortsci.39.6.1346.
Texto completo da fonteResumo:
Effects of low temperature and chilling injury (CI) on jasmonic acid (JA) and methyl jasmonate (MeJA) concentrations were investigated in mangosteens (Garcinia mangostana L.). JA concentrations in the skin of fruit stored at 7 °C increased significantly compared with that of those stored at 13 °C, but JA decreased with the occurrence of visible symptoms of CI. Neither an increase in JA nor CI was detected in pulp of fruit stored at 7 °C. JA concentrations in the skin of fruit treated with spermine (Spm) and stored at 7 °C also increased, but at a lesser extent than in untreated fruit. Thus, the response of JA to low temperatures appears to be limited to chill-susceptible parts of the fruit. The decrease of JA and the onset of CI was delayed in fruit treated with Spm kept at 7 °C compared with untreated control fruit. Exogenous application of n-propyl dihydrojasmonate, which is a jasmonic acid derivative, effectively decreased CI. These results suggest that low temperature-induced JA accumulation may play a protective role against CI. The application of jasmonates may increase chill-resistance in fruit.
32
Salvador, A., C. P. Carvalho, A. Monterde e J. M. Martìnez-Jávega. "Note. 1-MCP Effect on Chilling Injury Development in ‘Nova’ and ‘Ortanique’ Mandarins". Food Science and Technology International 12, n.º 2 (abril de 2006): 165–70. http://dx.doi.org/10.1177/1082013206063736.
Texto completo da fonteResumo:
The aim of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) on chilling injury (CI) incidence, ethylene production, phenylalanine ammonia-lyase (PAL) activity and quality changes on mandarin hybrids, ‘Nova’ and ‘Ortanique’, during cold storage. Fruits were treated for 24h with 1-MCP at 0.5 L/L and then stored at 1 ºC. 1-MCP markedly reduced CI incidence in both cultivars, this effect being more accentuated in ‘Nova’ mandarins, which presented lower tolerance to cold storage. 1-MCPtreated fruit presented less PAL activity parallel to a significant increase in ethylene production. These results suggested that ethylene played an important role in citrus fruit CI development and 1-MCPinduced ethylene production might act as a protector of the fruit against chilling damage. 1-MCP reduced ethanol concentration slightly decreased CO2 production and had no effect on fruit quality characteristics such as TSS, acid content or texture for both cultivars.
33
Wild, B. L., e C. W. Hood. "Hot Dip Treatments Reduce Chilling Injury in Long-term Storage of ‘Valencia’ Oranges". HortScience 24, n.º 1 (fevereiro de 1989): 109–10. http://dx.doi.org/10.21273/hortsci.24.1.109.
Texto completo da fonteResumo:
Abstract Postharvest treatment of ‘Valencia’ oranges [Citrus sinensis (L.) Osbeck] with hot dips of water or water suspensions of benomyl (500 mg liter-1) or thiabendazole (TBZ) (1000 mg liter-1) greatly reduced chilling injury (CI) incidence when fruit were stored for 15 weeks at 1°C. The hot TBZ dip treatment was significantly better than the other hot dip treatments for reducing CI. Pretreatment rind injury inflicted to the fruit before cold storage slightly increased CI incidence. Chemical names used: methyl 1-(butylcarbamoyl)-2-benzimidazole-carbamate (benomyl); 2-(4-thiazoIyl)-benzimidazole (thiabendazole).
34
McDonald, Roy E., William R. Miller e T. G. McCollum. "REDUCING CHILLING INJURY AND DECAY Of GRAPEFRUIT BY FUNGICIDES APPLIED AT HIGH TEMPERATURE". HortScience 25, n.º 9 (setembro de 1990): 1084b—1084. http://dx.doi.org/10.21273/hortsci.25.9.1084b.
Texto completo da fonteResumo:
The fungicides thiabendazole (TBZ) or imazalil were applied at 1 g·liter-1 at 24 or 53C to `Marsh' and `Redblush' grapefruit (Citrus paradis i Macf.) to reduce fruit susceptibility to chilling injury (CI) and decay. There was more CI and decay on `Marsh' grapefruit than on `Redblush'. CI was found to be lower in grapefruit that had been dipped at 53C than at 24C. CI was higher after water dips without fungicide. Imazalil was found to be more effective in reducing CI than TBZ. Fungicides reduced decay at both temperatures, and imazalil was better than TBZ. Results of this study confirm the benefits of high-temperature fungicide treatments for maintaining grapefruit quality and indicate some benefits of high-temperature fungicide treatments for reducing CI.
35
Risse, L. A., J. K. Brecht, S. A. Sargent, S. J. Locascio, J. M. Crall, G. W. Elmstrom e D. N. Maynard. "Storage Characteristics of Small Watermelon Cultivars". Journal of the American Society for Horticultural Science 115, n.º 3 (maio de 1990): 440–43. http://dx.doi.org/10.21273/jashs.115.3.440.
Texto completo da fonteResumo:
Two newly released cultivars of small watermelons [Citrullus lunatus (Thumb.) Matsum and Naki], `Mickylee' and `Minilee', plus two other cultivars, Baby Fun and Sugar Baby, were stored at various temperatures from 1 to 21C for up to 4 weeks plus 1 week at 21C over two seasons. All cultivars were susceptible to chilling injury (CI) when stored below 7C; however, `Minilee' was less susceptible than the other cultivars tested. Chilling injury increased with storage length. Conditioning at 26C for 3 days before storage at 1C reduced CI and increased the percentage of marketable watermelons after storage. Decay percentage increased with storage time and was highest on fruit held at 1C where CI led to decay. The flesh of `Mickylee' and `Minilee' was firmer than that of the other cultivars tested and `Mickylee' and Minilee' retained their firmness better during storage. Total soluble solids concentration decreased with increased storage temperature. `Minilee' watermelons were superior to the other three cultivars in postharvest storage potential and exhibited the least CI and decay.
36
Li, Peiyan, Xiaolin Zheng, Md Golam Ferdous Chowdhury, Kim Cordasco e Jeffrey K. Brecht. "Prestorage Application of Oxalic Acid to Alleviate Chilling Injury in Mango Fruit". HortScience 50, n.º 12 (dezembro de 2015): 1795–800. http://dx.doi.org/10.21273/hortsci.50.12.1795.
Texto completo da fonteResumo:
Effects of postharvest oxalic acid (OA) application on chilling injury (CI) in harvested mango fruit (Mangifera indica L.) were investigated using ‘Tommy Atkins’ fruit from Florida and ‘Zill’ fruit from Panzhihua. The OA was applied to harvested fruit as a 5 or 10 mm drench for 10 or 15 minutes at 25 °C. ‘Tommy Atkins’ fruit typically develop external CI symptoms while ‘Zill’ develops internal symptoms. Development of CI symptoms was significantly reduced in OA-treated ‘Tommy Atkins’ fruit stored for 18 days at 5 °C as was the rate of softening upon transfer to 25 °C for 4 days. However, OA treatment did not substantially control fruit decay. For ‘Zill’, CI development was significantly reduced in OA-treated fruit during storage at 10 °C for 49 days and subsequently for 4 days at 25 °C. In addition, membrane integrity was enhanced and the activities of the antioxidant system enzymes superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and glutathione reductase (GR) were elevated, although there were decreases in both hydrogen peroxide (H2O2) content and superoxide radical production in OA-treated fruit. The activities of some enzymes of the energy cycle were also elevated in the OA-treated fruit, including succinate dehydrogenase (SDH), cytochrome C oxidase (CCO), H+-adenosine triphosphatase (H+-ATPase), and Ca2+-adenosine triphosphatase (Ca2+-ATPase). Thus, OA may enhance CI tolerance in mango fruit by maintaining membrane integrity associated with enhanced antioxidant activity and regulation of energy metabolism. Application of 5 mm OA appears to be beneficial in controlling postharvest CI in mango fruit.
37
McDonald, Roy E., William R. Miller, T. G. McCollum e G. Eldon Brown. "Thiabendazole and Imazalil Applied at 53C Reduce Chilling Injury and Decay of Grapefruit". HortScience 26, n.º 4 (abril de 1991): 397–99. http://dx.doi.org/10.21273/hortsci.26.4.397.
Texto completo da fonteResumo:
The fungicides thiabendazole (TBZ) or imazalil were applied at 1 g·liter-1 at 24 or 53C to `Marsh' and `Redblush' grapefruit (Citrus paradisi Macf.) to reduce fruit susceptibility to chilling injury (CI) and decay. Generally, there was more CI and decay on `Marsh' grapefruit than on `Redblush'. Severity of CI was lower in grapefruit that had been dipped at 53C than at 24C. Fruit dipped in fungicides had less CI than fruit dipped in water alone. Imazalil was more effective in reducing CI than TBZ. Fungicides reduced decay at both temperatures, and imazalil was better than TBZ. Chemical names used: 2-(4-thiazolyl)benzimidazole (thiabendazole, TBZ); 1-[2-(2,4-dichlorophenyl)-2-(2-propenyloxy)ethyl] -1H -imidazole (imazalil).
38
Dolhaji, N. H., I. D. Muhammad, H. Yaakob e A. Mohd Marsin. "Chilling injury in pineapple fruits: physical quality attributes and antioxidant enzyme activity". Food Research 4, S5 (20 de dezembro de 2020): 86–95. http://dx.doi.org/10.26656/fr.2017.4(s5).004.
Texto completo da fonteResumo:
Harvested fruit have high metabolic and moisture content which leads to an active biochemical reaction that contributes to decrement of nutritional value such as vitamin, proteins and lipids. The application of low temperature as a single-effective management to prolong shelf-life of fruits is a common practice which applied to keep agriculture commodities at high quality. A matured stage pineapple is very perishable and cold storage chain is crucial in maintaining the chemical and physical quality attributes in order to assure its commercial value for market. The main objective of this study is to evaluate the effect of sub-optimum cold storage scenario on changes of pineapple fruits physical quality attributes, the activity of browning enzyme and antioxidant related enzyme in 2 pineapple cultivars (cv.), Morris (Queen-type) and Josapine (hybrid of Spanish and Smooth Cayeen). Malaysian pineapple fruit cv. with different sensitivity toward CI, Morris (Queen-type) and Josapine (Smooth-Cayenne-type) were stored at sub-optimal storage temperatures (4±2°C) for 28 days to investigate the effects of CI towards physical quality attributes and antioxidant enzyme activity. The result indicated both cv. was affected with CI towards the 28 days of sub-optimum cold storage. Overall physical quality attributes indicated CI was found positively correlated with the increase of EL and TTA and on the contrary decrease its firmness, weight (% w/w), brightness (L*) and redness (A*). Similarly, a positive correlation was also deduced between CI symptoms and the activities of PPO and APX which reflect the incident of oxidative stress. The results derived from this study may serve as a basis for evaluation of better postharvest strategies to control CI during cold chain storage of pineapple fruits and thus assure the quality and nutritional value till it reaches to consumer.
39
Lu, Yuzhen, e Renfu Lu. "Detection of Chilling Injury in Pickling Cucumbers Using Dual-Band Chlorophyll Fluorescence Imaging". Foods 10, n.º 5 (14 de maio de 2021): 1094. http://dx.doi.org/10.3390/foods10051094.
Texto completo da fonteResumo:
Pickling cucumbers are susceptible to chilling injury (CI) during postharvest refrigerated storage, which would result in quality degradation and economic loss. It is, thus, desirable to remove the defective fruit before they are marketed as fresh products or processed into pickled products. Chlorophyll fluorescence is sensitive to CI in green fruits, because exposure to chilling temperatures can induce detectable alterations in chlorophylls of tissues. This study evaluated the feasibility of using a dual-band chlorophyll fluorescence imaging (CFI) technique for detecting CI-affected pickling cucumbers. Chlorophyll fluorescence images at 675 nm and 750 nm were acquired from pickling cucumbers under the excitation of ultraviolet-blue light. The raw images were processed for vignetting corrections through bi-dimensional empirical mode decomposition and subsequent image reconstruction. The fluorescence images were effective for ascertaining CI-affected tissues, which appeared as dark areas in the images. Support vector machine models were developed for classifying pickling cucumbers into two or three classes using the features extracted from the fluorescence images. Fusing the features of fluorescence images at 675 nm and 750 nm resulted in overall accuracies of 96.9% and 91.2% for two-class (normal and injured) and three-class (normal, mildly and severely injured) classification, respectively, which are statistically significantly better than those obtained using the features at a single wavelength, especially for the three-class classification. Furthermore, a subset of features, selected based on the neighborhood component feature selection technique, achieved the highest accuracies of 97.4% and 91.3% for the two-class and three-class classification, respectively. This study demonstrated that dual-band CFI is an effective modality for CI detection in pickling cucumbers.
40
Crisosto, Carlos H., F. Gordon Mitchell e Zhiguo Ju. "Susceptibility to Chilling Injury of Peach, Nectarine, and Plum Cultivars Grown in California". HortScience 34, n.º 6 (outubro de 1999): 1116–18. http://dx.doi.org/10.21273/hortsci.34.6.1116.
Texto completo da fonteResumo:
The susceptibility to chilling injury (CI) or internal breakdown (IB) was evaluated in the most currently planted yellow- and white-flesh peach [Prunus persica (L.) Batsch] and nectarine [Prunus persica var. nectarine (L.) Batsch] and plum [Prunus salicina Lindel] cultivars from different breeding sources and fruit types. Cultivars were segregated into three categories (Cat. A, B, and C) according to their susceptibility to CI or IB symptoms (mealiness and flesh browning) when exposed to 0 °C or 5 °C storage temperatures. Cultivars in Cat. A did not develop any symptoms of CI after 5 weeks of storage at either temperature. Cultivars in Cat. B developed symptoms only when stored at 5 °C within 5 weeks of storage. Cultivars were classified in Cat. C when fruit developed CI symptoms at both storage temperatures within 5 weeks of storage. Most of the yellow- and white-flesh peach cultivars developed IB symptoms when stored at both storage temperatures (Cat. C). Most of the new nectarine cultivar introductions did not develop CI symptoms when stored at 0 °C or 5 °C after 5 weeks (Cat. A). Three out of six plum cultivars tested had CI symptoms within 5 weeks storage at 0 °C. However, all of the plum cultivars tested developed CI symptoms when stored at 5 °C (Cat. B). The importance of proper temperature management during postharvest handling was demonstrated.
41
Orihuel-Iranzo, B., M. Miranda, L. Zacarías e M. T. Lafuente. "Temperature and Ultra Low Oxygen Effects and Involvement of Ethylene in Chilling Injury of ‘Rojo Brillante’ Persimmon Fruit". Food Science and Technology International 16, n.º 2 (abril de 2010): 159–67. http://dx.doi.org/10.1177/1082013209353221.
Texto completo da fonteResumo:
The effects of storage temperature, inhibition of ethylene action by treatment with 1-methylcyclopropene (1-MCP) and ultra low oxygen (ULO) atmosphere on chilling injury (CI), fruit firmness and ethylene production in the astringent ‘Rojo Brillante’ persimmon fruit were investigated. CI symptoms were manifested as a very dramatic loss of firmness after fruit transfer from cold storage to shelf-life conditions (18 °C). During cold storage, fruit softening appeared more rapidly in fruit stored at the intermediate temperature of 10 °C than at 1°C or 14.5 °C. Ethylene production increased with storage time at the chilling temperature (1 °C) but a sharp increase took place upon fruit transfer from 1 °C to ambient temperature. This ethylene increase was accompanied by a loss of fruit firmness associated with chilling damage development. A pre-treatment with the competitive inhibitor of ethylene action 1-MCP, at 1 μL/L, reduced firmness loss and mitigated CI damage but considerably increased ethylene production in fruit transferred to shelf-life conditions after a prolonged cold storage period. Collectively, these results suggest a role of ethylene in the reduction of flesh firmness and consequently in the induction of CI in persimmon fruit. Moreover, ethylene exerts a negative feedback regulation of cold-induced ethylene biosynthesis. Storage of ‘Rojo Brillante’ persimmon fruit under ULO (1.3—1.8% O2, v/v) atmosphere did not affect the incidence of CI but reduced fruit astringency, suggesting that ULO may be an alternative postharvest storage system for ‘Rojo Brillante’ persimmon fruit.
42
Lima, Juliana Domingues, Eduardo Nardini Gomes, Antonio Gabriel Pontes Dos Reis, Augusto Yoshikazu Akamine, Augusto Tavares Anheschivich e Mariana da Conceição Passos. "Bunch bagging with triple protection reduce chilling injury of banana fruit ‘Nanica’ (Cavendish AAA sub-group) / Ensacamento do cacho com proteção tripla reduz a injúria pelo frio em frutos de banana ‘Nanica’ (Cavendish subgrupo AAA)". Brazilian Journal of Animal and Environmental Research 4, n.º 2 (14 de junho de 2021): 2457–68. http://dx.doi.org/10.34188/bjaerv4n2-073.
Texto completo da fonteResumo:
The bagging of banana bunch can control chilling injury (CI) in the field, which causes browning of fruit peel. The investigation aimed to evaluate the reduce chilling injury in 'Nanica' banana bunches with the use de triple protection. The experiment was conducted in Jacupiranga, SP, Brazil, in a design was completely randomized with two treatments, bunch without protection (no protection) and triple protection, with thirteen replications. Triple protection consisted of brown paper with polythene coating (layer closest to the fruit), blue transparent polyethylene (median layer) and black opaque polyethylene (outermost layer).The bagging was made before of opening of the bracts of inflorescence. In the coldest day, when the temperature inside the canopy reached 4.23oC, the triple protection raised the temperature the surface of the peel by 3.06oC in relation to no protection fruits. On the hottest day, triple protection did not increase the temperature of the skin of the fruit excessively. There were no losses from sunburn fruits. Bunches with triple protection and no protection did not differ in terms of mass that had an average value of 30.87 Kg planta-1. No protection bunches were harvested an average of ten days. There were differences between unprotected fruits and triple protection in terms of chilling injury index (CI index), brightness (L*) and hue angle (ho) of peel. Triple protection reduced CI index and promoted fruits with bright green peel at harvest and bright yellow at ripening. The materials used in triple protection can be recycled or reused.
43
Satpute, Aditi, Bryce Meyering e Ute Albrecht. "Preharvest Abscisic Acid Application to Alleviate Chilling Injury of Sweet Basil (Ocimum basilicum L.) during Cold Storage". HortScience 54, n.º 1 (janeiro de 2019): 155–61. http://dx.doi.org/10.21273/hortsci13556-18.
Texto completo da fonteResumo:
Fresh-cut sweet basil (Ocimum basilicum L.) is highly sensitive to low temperatures during postharvest storage. This study investigates whether preharvest foliar application of different concentrations of abscisic acid (ABA) can increase tolerance of the commercial basil varieties ‘Di Genova’ and ‘Nufar’ to chilling injury (CI) during postharvest storage at 3.5 °C and at 7 °C. Experiments were conducted under greenhouse and commercial open-field conditions in southwest Florida during the 2017/2018 growing season. Our results showed that greenhouse-grown plants were less affected by CI during 9 days of storage at 3.5 °C when treated with 1000 mg/L or 1500 mg/L ABA and at 7 °C storage compared with the water control, but effects varied by experiment. Preharvest applications of 1000 mg/L ABA were sufficient in reducing CI during cold storage at 3.5 °C in basil grown under open-field conditions; however, at 7 °C postharvest storage, chilling-induced damage did not differ between ABA and untreated plants. Electrolyte leakage analysis of leaves confirmed the beneficial effects of ABA on alleviating chilling-induced injury. Under greenhouse conditions, preharvest applications of 1000 mg/L ABA were more effective when plants were harvested at 1300 or 1530 hr than at 1100 hr. Our results suggest that 1000 mg/L foliar preharvest applications of ABA in combination with afternoon harvest are an effective strategy to alleviate CI damage during postharvest storage at temperatures less than 4 °C and to extend the shelf life of greenhouse or field-grown, fresh-cut basil.
44
Pattiruhu, Gysberth, Yohannes Aris Purwanto e Emmy Darmawanty. "Perlakuan Panas untuk Mengurangi Gejala Kerusakan Dingin pada Mangga (Mangifera indica L.) var. Gadung selama Penyimpanan pada Suhu Rendah". Comm. Horticulturae Journal 1, n.º 1 (7 de agosto de 2017): 8. http://dx.doi.org/10.29244/chj.1.1.8-13.
Texto completo da fonteResumo:
Mango (Mangifera indica L.) is perishable horticulture product. Commercially, mango fruits are harvested at the mature-green stage of development and are handled at low temperatures to facilitate shipping. However, long term low temperature storage of mature-green mango fruits is currently risky because of chilling injury (CI). The ojective of this study was to examine quality changes of mango during storage at 8 oC after heatshock treatment. Heatshock treatment consist of hot water treatment (HWT) at temperature of 55 oC in 3 and 10 minutes and intermittent warming (IW) at temperature 20 oC for 1 day after 2 and 3 days of low temperature storage. The result showed that HWT of 55 oC in 3 minutes could decrease of weight loss and maintain the quality and chemical content of mango during storage at low temperatures. While IW treatment after 2 and 3 days at low temperature storage in this study was not effective in reducing chilling injury and maintaining quality of mango.Keywords: chilling injury, hetshock treatment,low temperature storage, mango
45
McCollum, T. G., e R. E. McDonald. "Electrolyte Leakage, Respiration, and Ethylene Production as Indices of Chilling Injury in Grapefruit". HortScience 26, n.º 9 (setembro de 1991): 1191–92. http://dx.doi.org/10.21273/hortsci.26.9.1191.
Texto completo da fonteResumo:
Storage of `Marsh' white seedless grapefruit (Citrus paradisi Macf.) for 2 weeks at 5C resulted in the development of chilling injury (CI). Electrolyte leakage from chilled fruit did not increase significantly until CI had become severe, and was therefore considered to be of limited value as an early indicator of CI. In contrast to electrolyte leakage, respiration and ethylene evolution were significantly higher in chilled than in nonchilled fruit, even before the onset of visual symptoms of CI. Respiration rates ranged from ≈8 to 11 and 5 to 7 ml CO2/kg per hour in chilled and nonchilled fruit, respectively. Ethylene evolution was not detected from nonchilled fruit, whereas chilled fruit produced from 45 to 250 nl ethylene/kg per hour. Results of this study indicate that electrolyte leakage does not increase until visible pitting of the flavedo has occurred, whereas stimulation of respiration and ethylene evolution occur early in the development of CI.
46
Nasr, Fahimeh, Mirian Pateiro, Vali Rabiei, Farhang Razavi, Steven Formaneck, Gholamreza Gohari e José M. Lorenzo. "Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress". Coatings 11, n.º 7 (7 de julho de 2021): 819. http://dx.doi.org/10.3390/coatings11070819.
Texto completo da fonteResumo:
There are high levels of damage imposed on persimmon fruit postharvest, especially after storing it in cold storage, which causes chilling injury (CI). To reduce this stress on the fruit, the conventional way is to use chemical treatments. Since there is a limitation in the use of chemical materials, it is necessary to apply non-harmful treatments to decrease chilling injury and maintain the quality of persimmon in cold storage. The aim of this study is to investigate the effects of chitosan-loaded phenylalanine nanoparticles (Cs-Phe NPs) (2.5 and 5 mM) on physiochemical and quality factors of persimmon (Diospyros kaki) during 45 days of storage at 4 °C (38 °F) and evaluate the impact of Cs-Phe NPs on the preserving quality in order to reduce the chilling injury of this fruit. The experiment was conducted using a completely randomized design with three replications. Treatments were applied at 15, 30, and 45 days after storage at 4 °C with ≥90% relative humidity. The size of Cs-Phe NPs was less than 100 nm, approximately. The results showed that application of 5 mM of Cs-Phe NPs delayed the negative effects of chilling stress and enhanced antioxidant capacity, firmness, and total soluble solids of persimmon fruit. Lower H2O2 and malonaldehyde (MDA) accumulation along with higher soluble tannin and total carotenoid accumulation in persimmon fruit treated with 5 mM Cs-Phe NPs was also observed. Fruit coated using Cs-Phe NPs in both concentrations (2.5 and 5 mM) showed the highest antioxidant enzyme activity for superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) and the lowest for polyphenol oxidase (PPO) and chilling injury during storage. According to our results, 5 mM of Cs-Phe NPs could be considered as the best treatment under chilling-stress conditions.
47
Liao, Ling, Sichen Li, Yunjie Li, Zehao Huang, Jiahao Li, Bo Xiong, Mingfei Zhang, Guochao Sun e Zhihui Wang. "Pre- or Post-Harvest Treatment with MeJA Improves Post-Harvest Storage of Lemon Fruit by Stimulating the Antioxidant System and Alleviating Chilling Injury". Plants 11, n.º 21 (25 de outubro de 2022): 2840. http://dx.doi.org/10.3390/plants11212840.
Texto completo da fonteResumo:
Cold storage preserves lemon fruit quality; however, it can result in significant chilling injury (CI). The effects of pre- and post-harvest methyl jasmonate (MeJA) treatments at four concentrations (0, 0.1, 0.3, and 0.5 mM) on CI and sensory quality of lemons during 80 d of storage at 7 °C–10 °C were investigated. Both pre- and post-harvest MeJA treatments reduced CI, weight loss (WL) and maintained higher firmness, total soluble solids (TSS), and total acidity (TA) than in the controls. Antioxidant enzyme activities decreased in the control fruit but increased in both pre- and post-harvest MeJA-treated fruit. In addition, phospholipase D (PLD) and lipoxygenase (LOX) activities and malondialdehyde (MDA) content were higher in the control than in the MeJA-treated fruit. Pre-harvest MeJA treatment generally preserved fruit better than post-harvest MeJA treatment, with the best results observed when MeJA was applied at 0.3 mM, which enhanced the antioxidant system of the lemon fruits, thus reducing the post-harvest incidence of chilling injury. These results have important implications for improved fruit quality post-harvest.
48
Lim, Chae Shin, Seong Mo Kang, Jeoung Lai Cho, Kenneth C. Gross e Allan B. Woolf. "Bell Pepper (Capsicum annuum L.) Fruits are Susceptible to Chilling Injury at the Breaker Stage of Ripeness". HortScience 42, n.º 7 (dezembro de 2007): 1659–64. http://dx.doi.org/10.21273/hortsci.42.7.1659.
Texto completo da fonteResumo:
To study ripening-related chilling injury (CI) of bell pepper (Capsicum annuum L.), fruit at mature green, breaker, and red-ripe stages were stored at 1, 5, 7, and 10 °C for 4 weeks. Surface pitting was evaluated after storage at 1 °C for 2 weeks followed by a 2-day exposure to room temperature (20 °C). Exposing fruit to 1 °C enhanced water loss, respiration, ethylene production, and electrolyte leakage, but slowed color change. Weight loss, respiration, ethylene production, electrolyte leakage, and color change increased more in breaker than in mature green and red-ripe fruit. No pitting symptom was observed at temperatures of 5 to 10 °C. After storing peppers at 1 °C for 2 weeks, breaker stage fruit exhibited chilling symptoms of severe surface pitting with more sheet pitting and deeper peel depression. Mature green fruit showed only moderate pitting. However, red-ripe peppers showed no injury and cells showed a normal appearance after low-temperature storage (1 °C). These results show that bell peppers tended to be more susceptible to chilling temperature while at the breaker stage and that the increase in visible CI is correlated with increased water loss, respiration, ethylene production, electrolyte leakage, and color change during storage.
49
Bergevin, M., G. P. L'Heureux e C. Willemot. "Tomato Fruit Chilling Tolerance in Relation to Internal Atmosphere after Return to Ambient Temperature". HortScience 28, n.º 2 (fevereiro de 1993): 138–40. http://dx.doi.org/10.21273/hortsci.28.2.138.
Texto completo da fonteResumo:
Mature-green `Vedette' tomato (Lycopersicon esculentum Mill.) fruit were stored with (+P) or without (-P) peduncles at 1C. During storage and after return to ambient temperature, pigment content and electrolyte leakage of pericarp tissue and fruit internal atmosphere composition were monitored. The +P fruit showed severe chilling injury (CI) symptoms-shriveling and brown discoloration of the surface-on transfer to 20C after at least 8 days of exposure to low temperature. The chilling-injured fruit did not ripen normally; i.e., pigmentation did not change at 20C. The -P fruit were largely unaffected and ripened normally at 20C. Severely injured tomatoes showed an apparent decrease in electrolyte leakage after transfer to ambient temperature. The CO, content of the -P fruit internal atmosphere was significantly lower than in +P tomatoes after return to 20C. The peduncle scar has a greater permeability to gases than the skin and facilitates gas exchange with the external atmosphere. The accumulation of CO, in the internal atmosphere of the chilled +P fruit after transfer to 20C apparently promoted CI symptom development.
50
Houck, Laurie G., Joel F. Jenner e Jan Bianchi. "HOLDING LEMON FRUIT AT 5 OR 15C BEFORE COLD TREATMENT REDUCES CHILLING INJURY". HortScience 25, n.º 9 (setembro de 1990): 1174c—1174. http://dx.doi.org/10.21273/hortsci.25.9.1174c.
Texto completo da fonteResumo:
An approved quarantine treatment for Tephritid fruit fly control of citrus fruit requires fruit be held at 0.0-2.2C for 10-22 days, depending on fruit fly species involved and actual temperature attained. However, this treatment causes chilling injury (CI) in California-Arizona desert lemons harvested in late summer or early autumn. We found that temperatures at which lemons are held before cold treatment affects the susceptibility of lemon fruit to CI. Commercially packed lemons obtained from Yuma, AZ packinghouses in Sept.-Nov. 1987 and 1988 were held at 1C for 3 or 6 weeks, or cured for one week at 5, 15 or 30C, or at 15C for one week, followed by 30C for one week, before receiving the 1C cold treatment. Lemons cured one week at 5 or 15C before the cold treatment developed at least 25-30% less CI during 4 weeks peat treatment storage at 10C than noncured fruit. The other curing treatments were not as effective for reducing CI.