Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

TLDR

Storing fruits and vegetables near the freezing point is the primary technology to retard postharvest ripening and extend shelf life, yet tropical and subtropical produce is highly susceptible to chilling injury, a set of physiological alterations that degrade quality. This review aims to examine the physiological, hormonal, and molecular mechanisms underlying chilling injury in horticultural species. It also surveys chemical, physical, and biotechnological postharvest technologies tested in research or industry to inhibit or delay chilling injury in sensitive produce. © 2009 Society of Chemical Industry.

Abstract

Abstract 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 period of agricultural products. However, most tropical and subtropical produce is sensitive to chilling injury, which constitutes a set of physiological alterations caused by exposure to low temperatures for variable time periods, to the detriment of quality. This article is a thorough review of the physiological, hormonal and molecular mechanisms involved in the induction and development of this physiopathy. Also, the different postharvest technologies of a chemical, physical or biotechnological nature assayed in research or applied in the agro‐food industry with the aim of inhibiting or delaying the emergence of chilling injury in sensitive plant produce of agricultural interest are reviewed. Copyright © 2009 Society of Chemical Industry