Eight measures to prevent chilling injury of fruit

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Eight measures to prevent chilling injury in fruit and vegetable storage

low temperature is the best way to preserve fruits and vegetables, but different products have different requirements for low temperature. If improper low-temperature storage of fruits and vegetables is used, it will lead to chilling injury of products and serious post harvest losses. Here are some measures to prevent chilling injury of fruits and vegetables:

(I) suitable temperature storage

the best way to prevent chilling injury is to master the critical temperature of chilling injury of fruits and vegetables, and do not put fruits and vegetables in an environment below the critical temperature

temperature regulation. Putting fruits and vegetables in an environment slightly higher than the critical temperature of chilling injury for a period of time can increase the chilling resistance of fruits and vegetables. However, some studies have shown that some fruits and vegetables under the critical temperature, after a short period of exercise when the interval between the two chucks changes, and then placed in a higher storage temperature, can prevent or reduce the intermittent temperature rise of chilling injury

. Intermittent warming is a method to interrupt the chilling injury of fruits and vegetables by one or more short-term warming treatments during storage. Intermittent warming can prolong the storage life and increase the resistance to chilling injury of apples, oranges, cucumbers, tomatoes and sweet potatoes

variable temperature treatment. Variable temperature treatment refers to the use of different temperatures during the storage of products. For example, the blackheart disease in the early storage of Yali pear is a symptom of cold injury caused by the sudden drop of the temperature to 0 ℃ after harvest. If the storage temperature is increased to 10 ℃, and then the slow cooling method is adopted. Within days, the storage temperature is reduced to 8 ℃, the occurrence of blackheart disease can be reduced. The gradual cooling effect before storage is related to the metabolic type of the fruit

(II) controlled atmosphere storage

controlled atmosphere storage is a storage method to reduce the concentration of oxygen in the storage environment and increase the concentration of carbon dioxide. Controlled atmosphere storage is conducive to reducing the chilling injury of pineapple, zucchini and other fruits and vegetables, but it will aggravate the chilling injury of cucumber and sweet pepper. I believe that most people do not know much about chilling injury. The effect of controlled atmosphere storage on reducing chilling injury is unstable, which is also related to the effects of treatment period, treatment duration and storage temperature. In some fruits, the effect of Ca on chilling injury is also related to the harvest time of products

humidity adjustment. Accepting 100% relative humidity can reduce the symptoms of cold injury, but too low relative humidity will aggravate the symptoms of cold injury. Packaging with plastic bags can reduce the symptoms of cold injury. On the one hand, the temperature in the bag is high, on the other hand, it may be due to the high humidity in the bag. In fact, high humidity can not reduce the damage of low temperature to cells. High humidity is not the reason for the direct USB data storage connection to reduce the cold damage, but the high humidity of the environment reduces the transpiration of products

chemical treatment. Some chemicals can increase the tolerance of fruits and vegetables to chilling injury and effectively reduce chilling injury. If treated with calcium chloride before storage, it can reduce the blacking of pear vascular bundles and the communication between the experimental machine and the computer. Generally, RS232 serial communication is used to reduce the internal corruption of apples and pears, and it can also reduce the chilling injury of tomatoes, but it does not affect their maturation. Using ethoxyquine and sodium benzoate to treat cucumber and sweet pepper can reduce their chilling injury. The application of dimethylpolysiloxane, safflower oil and mineral oil before storage can reduce the water loss of bananas and prevent the epidermis from blackening

hormone control. Pretreatment with abscisic acid can reduce the chilling injury of pumpkin; Ethylene treatment of melon can reduce chilling injury during storage; Exogenous Polyamine treatment can reduce chilling injury of pumpkin and apple

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