Physical Treatments for Alleviating Chilling Injury in Fresh produce

Authors

DOI:

https://doi.org/10.23960/jtep-l.v13i2.493-505

Abstract

Fresh produce has a short shelf-life because the metabolic activity continues after harvest. Low temperature is one of the postharvest technology methods that suppress this activity along storage. Its effects prolong the shelf-life of fruits and vegetables. This method has long been recommended to reduce deterioration during storage so that it can maintain the quality of fruits and vegetables. However, it still has drawbacks such as chilling injury, especially in tropical and subtropical origins that are chilling sensitive. Therefore, another storage method is needed to alleviate chilling injury such as low-temperature conditioning, high-temperature conditioning, and intermittent warming which only use environmental conditioning during storage. The other one has modified atmosphere packaging and controlled atmosphere packaging. They utilize the ideal atmosphere for each fresh product during storage. The treatment proved that it could alleviate chilling injuries such as reduced pitting, flesh injury, failure of mature, scald, peel browning, weight losses, electrolyte leakage, malondialdehyde, respiration rates, production of superoxide radical anion (O-) & hydrogen peroxide (HO), lipoxygenase activity, phospholipase D, phenylalanine ammonia-lyase (PAL), and polyphenol oxidase (PPO).

 

Keywords: Chilling injury, Fresh produce, Intermittent warming, Low temperature, Physical treatment.

Author Biographies

  • Putri Wulandari Zainal, Andalas University
    Faculty of Agricultural Technology
  • Daimon Syukri, Andalas University
    Faculty of Agricultural Technology
  • Irfan Suliansyah, Andalas University
    Faculty of Agriculture
  • Khandra Fahmy, Andalas University
    Faculty of Agricultural Technology

References

Ali, Z. M., Chin, L.H., Marimuthu, M., & Lazan, H. (2004). Low temperature storage and modified atmosphere packaging of carambola fruit and their effects on ripening related texture changes, wall modification and chilling injury symptoms. Postharvest Biology and Technology, 33(2), 181–192. https://doi.org/10.1016/j.postharvbio.2004.02.007.

Artes, F., & Escriche, A. J. (1994). Intermittent warming reduces chilling injury and decay of tomato fruit. Journal of Food Science, 59(5), 1053–1056. https://doi.org/10.1111/j.1365-2621.1994.tb08188.x.

Artés, F., Villaescusa, R., & Tudela, J.A. (2000). Modified atmosphere packaging of pomegranate. Journal of Food Science, 65(7), 1112–1116. https://doi.org/10.1111/j.1365-2621.2000.tb10248.x

Besada, C., Salvador, A., Arnal, L., & Martínez-Jávega, J.M. (2008). Hot water treatment for chilling injury reduction of astringent “Rojo Brillante†persimmon at different maturity stages. HortScience, 43(7), 2120–2123.

Biswas, P., East, A.R., Brecht, J.K., Hewett, E.W., & Heyes, J.A. (2012). Intermittent warming during low temperature storage reduces tomato chilling injury. Postharvest Biology and Technology ,74, 71–78. https://doi.org/10.1016/j.postharvbio.2012.07.002.

Bodbodak, S., & Moshfeghifar, M. (2016). 2-Advances in controlled atmosphere storage of fruits and vegetables. In Eco-Friendly Technology for Postharvest Produce Quality. Elsevier, 2016, 39-76. https://doi.org/10.1016/B978-0-12-804313-4.00002-5.

Burmeister, D. M., & Dilley, D. R. (1995). A “scald-like†controlled atmosphere storage disorder of Empire apples - a chilling injury induced by COâ‚‚. Postharvest Biology and Technology, 6(1–2), 1–7. https://doi.org/10.1016/0925-5214(94)00041-P.

Cabrera, R. M., & Saltveit, M. E. Jr. (1990). Physiological response to chilling temperatures of intermittently warmed cucumber fruit. Journal of the American Society for Horticultural Science, 115(2), 256–261.

Cai, C., Xu, C.J., Shan, L.L., Li, X., Zhou, C.H., Zhang, W.S., Ferguson, I., & Chen, K.S. (2006). Low temperature conditioning reduces postharvest chilling injury in loquat fruit. Postharvest Biology and Technology, 41(3), 252–259. https://doi.org/10.1016/j.postharvbio.2006.04.015.

Cao, S., Hu, Z., Zheng, Y., & Lu, B. (2010). Synergistic effect of heat treatment and salicylic acid on alleviating internal browning in cold-stored peach fruit. Postharvest Biology and Technology, 58(2), 93–97. https://doi.org/10.1016/j.postharvbio.2010.05.010.

Cao, S., Yang, Z., Cai, Y., & Zheng, Y. (2011). Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury. Food Chemistry, 127(4), 1777–1783. https://doi.org/10.1016/j.foodchem.2011.02.059.

Cao, S., Zheng, Y., Wang, K., Jin, P., & Rui, H. (2009). Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit. Food Chemistry, 115(4), 1458–1463. https://doi.org/10.1016/j.foodchem.2009.01.082.

Cefola, M., Amodio, M.L., & Colelli, G. (2016). Design of the correct modified atmosphere packaging for fresh-cut broccoli raab. Acta Horticulturae, 1141, 117–122. https://doi.org/10.17660/ActaHortic.2016.1141.12.

Chaudhary, P.R., Jayaprakasha, G.K., Porat, R., & Patil, B.S. (2014). Low temperature conditioning reduces chilling injury while maintaining quality and certain bioactive compounds of “Star Ruby†grapefruit. Food Chemistry, 153, 243–249. https://doi.org/10.1016/j.foodchem.2013.12.043.

Chen, L.R., Ko, C.Y., Folk, W.R., & Lin, T.Y. (2017). Chilling susceptibility in mungbean varieties is associated with their differentially expressed genes. Botanical Studies, 58(1). https://doi.org/10.1186/s40529-017-0161-2.

Chitravathi, K., Chauhan, O.P., & Raju, P.S. (2015). Influence of modified atmosphere packaging on shelf-life of green chillies (Capsicum annuum L.). Food Packaging and Shelf Life, 4, 1–9. https://doi.org/10.1016/j.fpsl.2015.02.001.

Concellón, A., Añón, M.C., & Chaves, A.R. (2007). Effect of low temperature storage on physical and physiological characteristics of eggplant fruit (Solanum melongena L.). LWT, 40(3), 389–396. https://doi.org/10.1016/j.lwt.2006.02.004

D’Aquino, S., Mistriotis, A., Briassoulis, D., Lorenzo, M.L.L., Malinconico, M., & Palma, A. (2016). Influence of modified atmosphere packaging on postharvest quality of cherry tomatoes held at 20°C. Postharvest Biology and Technology, 115, 103–112. https://doi.org/10.1016/j.postharvbio.2015.12.014.

Donkin, D.J., & Wolstenholme, B.N. (1995). Post-harvest Heat Treatments with a view to Reducing Chilling Injury in Fuerte Avocado Fruit. South African Avocado Growers Association Yearbook 1995. 18,80-84

Erkan, M., Pekmezci, M., & Wang, C.Y. (2005). Hot water and curing treatments reduce chilling injury and maintain post-harvest quality of “Valencia†oranges. International Journal of Food Science and Technology, 40(1), 91–96. https://doi.org/10.1111/j.1365-2621.2004.00912.x.

Fahmy, K., & Nakano, K. (2013). Influence of relative humidity on development of chilling injury of cucumber fruits during low temperature storage. Asia Pacific Journal of Sustainable Agriculture Food and Energy (APJSAFE), 1(1), 2338–1345. http://journal.bakrie.ac.id/index.php/APJSAFE.

Fahmy, K., & Nakano, K. (2014). Optimal design of modified atmosphere packaging for alleviating chilling injury in cucumber fruit. Environmental Control in Biology, 52(4), 233–240. https://doi.org/10.2525/ecb.52.233.

Fahmy, K., Nakano, K., & Violalita, F. (2015). Investigation on quantitative index of chilling injury in cucumber fruit based on the electrolyte leakage and malondialdehyde content. International Journal on Advanced Science, Engineering and Information Technology, 5(3), 222–225. https://doi.org/10.18517/ijaseit.5.3.532.

Cabrera, F.R., Zaldivar, C.L., Leon, F.D.D., & Volante, B.B. (2007). Cold-conditioning treatment reduces chilling injury in Mexican limes (Citrus aurantifolia S.) stored at different temperatures. Journal of Food Quality, 30(1), 121–134.

Florissen, P., Ekman, J. S., Blumenthal, C., McGlasson, W.B., Conroy, J., & Holford, P. (1996). The effects of short heat-treatments on the induction of chilling injury in avocado fruit (Persea americana Mill). Postharvest Biology and Technology, 8(2), 129–141. https://doi.org/10.1016/0925-5214(96)00063-4.

Ghani, M.A., Barril, C., Bedgood, D.R., & Prenzler, P.D. (2017). Measurement of antioxidant activity with the thiobarbituric acid reactive substances assay. Food Chemistry, 230, 195–207. https://doi.org/10.1016/j.foodchem.2017.02.127.

González-Aguilar, G.A., Gayosso, L., Cruz, R., Fortiz, J., Báez, R., & Wang, C.Y. (2000). Polyamines induced by hot water treatments reduce chilling injury and decay in pepper fruit. Postharvest Biology and Technology, 18(1), 19–26. https://doi.org/10.1016/S0925-5214(99)00054-X.

Holland, N., Nunes, F.L.D.S., Medeiros, I. U. D.D., & Lafuente, M. T. (2012). High-temperature conditioning induces chilling tolerance in mandarin fruit: A cell wall approach. Journal of the Science of Food and Agriculture, 92(15), 3039–3045. https://doi.org/10.1002/jsfa.5721 .

Izumi, H., Watada, A.E., & Douglas, W. (1996). Optimum Oâ‚‚ or COâ‚‚ Atmosphere for Storing Broccoli Florets at Various Temperatures. Journal of the American Society for Horticultural Science, 121(1). https://doi.org/10.21273/JASHS.121.1.127.

Jacobi, K.K., MacRae, E.A., & Hetherington, S.E. (2001). Effect of fruit maturity on the response of “Kensington†mango fruit to heat treatment. Australian Journal of Experimental Agriculture, 41(6), 793–803. https://doi.org/10.1071/EA00180.

Jin, P., Zhang, Y., Shan, T., Huang, Y., Xu, J., & Zheng, Y. (2015). Low-temperature conditioning alleviates chilling injury in loquat fruit and regulates glycine betaine content and energy status. Journal of Agricultural and Food Chemistry, 63(14), 3654–3659. https://doi.org/10.1021/acs.jafc.5b00605.

Kader, A.A., Zagory, D., & Kerbel, E.L. (1989). Modified atmosphere packaging of fruits and vegetables. Critical Reviews in Food Science and Nutrition, 28(1), 1–30. https://doi.org/10.1080/10408398909527490.

Ke, D., & Kader, A.A. (1990). Tolerance of “Valencia†oranges to controlled atmospheres, as determined by physiological responses and quality attributes. Journal of the American Society for Horticultural Science, 115(5).

Khan, M.R., Sripethdee, C., Chinsirikul, W., Sane, A., & Chonhenchob, V. (2016). Effects of film permeability on reducing pericarp browning, preventing postharvest decay and extending shelf life of modified atmosphere-retail packaged longan fruits. International Journal of Food Science and Technology, 51(8), 1925–1931. https://doi.org/10.1111/ijfs.13169.

Klein, J.D., & Lurie, S. (1992). Prestorage Heating of apple fruit for enhanced postharvest quality: Interaction of time and temperature. Hortscience, 27(4).

Kluge, R.A., Jomori, M.L.L., Pedro, J.A., Dario, V.M.C., & Vitti, D. (2003). Intermittent Warming of “Tahiti†Lime To Prevent Chilling Injury During Cold Storage. Scientia Agricola, 60(4), 729–734.

Lado, J., Rodrigo, M.J., López-Climent, M., Gómez-Cadenas, A., & Zacarías, L. (2016). Implication of the antioxidant system in chilling injury tolerance in the red peel of grapefruit. Postharvest Biology and Technology, 111, 214–223. https://doi.org/10.1016/j.postharvbio.2015.09.013.

Lee, S.K., & Kader, A.A. (2000). Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology, 20(3), 207-220. http://dx.doi.org/10.1016/S0925-5214(00)00133-2.

Leisso, R.S., Gapper, N.E., Mattheis, J.P., Sullivan, N.L., Watkins, C.B., Giovannoni, J.J., Schaffer, R.J., Johnston, J.W., Hanrahan, I., Hertog, M.L.A.T.M., Nicolaï, B.M., & Rudell, D.R. (2016). Gene expression and metabolism preceding soft scald, a chilling injury of “Honeycrisp†apple fruit. BMC Genomics, 17(1). https://doi.org/10.1186/s12864-016-3019-1.

Li, D., Cheng, Y., Dong, Y., Shang, Z., & Guan, J. (2017). Effects of low temperature conditioning on fruit quality and peel browning spot in ‘Huangguan’ pears during cold storage. Postharvest Biology and Technology, 131(May), 68–73. https://doi.org/10.1016/j.postharvbio.2017.05.005.

Liu, H, Jiang, W., Cao, J., & Ma, L. (2018). A combination of 1-methylcyclopropene treatment and intermittent warming alleviates chilling injury and affects phenolics and antioxidant activity of peach fruit during storage. Scientia Horticulturae, 229, 175–181. https://doi.org/10.1016/j.scienta.2017.11.010.

Liu, J., Li, Q., Chen, J., & Jiang, Y. (2020). Revealing further insights on chilling injury of postharvest bananas by untargeted lipidomics. Foods, 9(7), 894. https://doi.org/10.3390/foods9070894.

Liu, L., Wei, Y., Shi, F., Liu, C., Liu, X., & Ji, S. (2015). Intermittent warming improves postharvest quality of bell peppers and reduces chilling injury. Postharvest Biology and Technology, 101, 18–25. https://doi.org/10.1016/j.postharvbio.2014.11.006.

Lukatkin, A.S., Brazaityte, A., Bobinas, C., & Duchovskis, P. (2012). Chilling injury in chilling-sensitive plants: a review. Zemdirbyste-Agriculture, 99(2), 111–124.

Lurie, S. (2005). Environmentally Friendly Technologies for Agricultural Produce Quality. CRC Press. AS. 43–60.

Lurie, S. (2022). Proteomic and metabolomic studies on chilling injury in peach and nectarine. Frontiers in Plant Science, 13. https://doi.org/10.3389/fpls.2022.958312.

Lurie, S., Klein, J.D., & Arie, R.B. (1991). Prestorage Heat Treatment Delays Development of Superficial Scald on “Granny Smith†Apples. HortScience, 26(2).

Lurie, S., Laamim, M., Lapsker, Z., & Fallik, E. (1997). Heat treatments to decrease chilling injury in tomato fruit. Effects on lipids, pericarp lesions and fungal growth. Physiologia Plantarum, 100(2), 297–302. http://dx.doi.org/10.1111/j.1399-3054.1997.tb04786.x.

Lyons, J.M. (1973). Chilling Injury in Plants. Annual Review of Plant Physiology, 24(1), 445–466. https://doi.org/10.1146/annurev.pp.24.060173.002305.

Ma, Q., Suo, J., Huber, D.J., Dong, X., Han, Y., Zhang, Z., & Rao, J. (2014). Effect of hot water treatments on chilling injury and expression of a new C-repeat binding factor (CBF) in “Hongyang†kiwifruit during low temperature storage. Postharvest Biology and Technology, 97, 102–110. https://doi.org/10.1016/j.postharvbio.2014.05.018.

Manjunatha, M., & Anurag, R.K. (2012). Effect of modified atmosphere packaging and storage conditions on quality characteristics of cucumber. Journal of Food Science and Technology, 51(11), 3470–3475. https://doi.org/10.1007/s13197-012-0840-7.

Mansoor, S., Wani, O.A., Lone, J.K., Manhas, S., Kour, N., Alam, P., Ahmad, A., & Ahmad, P. (2022). Reactive oxygen species in plants: From source to sink. in antioxidants. MDPI, 11(2). https://doi.org/10.3390/antiox11020225.

Mansour, A.H.A., Mostafa, E.F., & Elorabi, S. G. E. (2014). Effect of Intermittent Warming Treatments on the Storability of Balady Mandarin (Citrus reticulata L.) Fruits. Agricultural and Food Sciences, 45, 45–58. https://doi.org/10.21608/ajas.2014.3499.

Mao, L., Pang, H., Wang, G., & Zhu, C. (2007a). Phospholipase D and lipoxygenase activity of cucumber fruit in response to chilling stress. Postharvest Biology and Technology, 44(1), 42–47. https://doi.org/10.1016/j.postharvbio.2006.11.009.

Mao, L., Pang, H., Wang, G., & Zhu, C. (2007b). Phospholipase D and lipoxygenase activity of cucumber fruit in response to chilling stress. Postharvest Biology and Technology, 44(1), 42–47. https://doi.org/10.1016/j.postharvbio.2006.11.009.

Marangoni, A.G., Palma, T., & Stanley, D.W. (1996). Membrane effects in postharvest physiology. Postharvest Biology and Technology, 7(3), 193–217. https://doi.org/10.1016/0925-5214(95)00042-9

Maul, P., McCollum, G., Guy, C.L., & Porat, R. (2011). Temperature conditioning alters transcript abundance of genes related to chilling stress in “Marsh†grapefruit flavedo. Postharvest Biology and Technology, 60(3), 177–185. https://doi.org/10.1016/j.postharvbio.2010.06.007.

Mccollum, T.G., Doostdar, H., Mayer, R.T., & Mcdonald, R.E. (1995). Immersion of cucumber fruit in heated water alters chilling-induced physiological changes. Postharvest Biology and Technology, 6(1), 55-64. https://doi.org/10.1016/0925-5214(94)00045-T.

Meir, S., Akerman, M., Fuchs, Y., & Zauberman, G. (1995). Further studies on the controlled atmosphere storage of avocados. Postharvest Biology and Technology, 5(4), 323–330. https://doi.org/10.1016/0925-5214(94)00032-N.

Mercer, M.D., & Smittle, D.A. (1992). 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(6), 930–933. http://journal.ashspublications.org/content/117/6/930.short.

Mirdehghan, S.H., Rahemi, M., Martínez-Romero, D., Guillén, F., Valverde, J.M., Zapata, P.J., Serrano, M., & Valero, D. (2007). Reduction of pomegranate chilling injury during storage after heat treatment: Role of polyamines. Postharvest Biology and Technology, 44(1), 19–25. https://doi.org/10.1016/j.postharvbio.2006.11.001.

Mittler, R. (2002). Oxidative stress, antioxidants and stress tolerance. Trends in Plant Science, 7(9), 405–410. https://doi.org/10.1016/S1360-1385(02)02312-9.

Nguyen, T.B.T., Ketsa, S., & Van Doorn, W.G. (2004). Effect of modified atmosphere packaging on chilling-induced peel browning in banana. Postharvest Biology and Technology, 31(3), 313–317. https://doi.org/10.1016/j.postharvbio.2003.09.006.

Fernández-Trujillo, J.P., & Artés, F. (1998). Chilling injuries in peaches during conventional and intermittent warming storage. International Journal of Refrigeration, 21(4), 265–272. https://doi.org/10.1016/S0140-7007(97)00086-8.

Park, M.H., Sangwanangkul, P., & Choi, J.W. (2018). Reduced chilling injury and delayed fruit ripening in tomatoes with modified atmosphere and humidity packaging. Scientia Horticulturae, 231(September 2017), 66–72. https://doi.org/10.1016/j.scienta.2017.12.021.

Parkin, K.L., & Kuo, S.J. (1989). Chilling-induced lipid degradation in cucumber (Cucumis sativa L. cv Hybrid C) Fruit. Plant Physiol, 90, 1049–1056. https://doi.org/10.1104/PP.90.3.1049.

Parkin, K.L., Marangoni, A., Jackman, R.L., Yada, R.Y., & Stanley, D.W. (1989). Chilling injury. A review of possible mechanisms. Journal of Food Biochemistry, 13(2), 127–153. https://doi.org/10.1111/j.1745-4514.1989.tb00389.x.

Paull, R.E., & Chen, N.J. (2000). Heat treatment and fruit ripening. Postharvest Biology and Technology, 21(1), 21–37. https://doi.org/10.1016/S0925-5214(00)00162-9.

Pesis, E., Aharoni, D., Aharon, Z., Ben-Arie, R., Aharoni, N., & Fuchs, Y. (2000). Modified atmosphere and modified humidity packaging alleviates chilling injury symptoms in mango fruit. Postharvest Biology and Technology, 19(1), 93–101. https://doi.org/10.1016/S0925-5214(00)00080-6.

Rahemi, M., & Mirdehgan, S. H. (2004). Effect of temperature conditioning on reducing chilling injury of pomegranate fruits during storage. Acta Horticulturae, 662(1), 87–91. https://doi.org/10.17660/ActaHortic.2004.662.9.

Repetto, M., Semprine, J., & Boveris, A. (2012). Lipid peroxidation: Chemical mechanism, biological implications and analytical determination. Lipid Peroxidation. https://doi.org/10.5772/45943.

Rui, H., Cao, S., Shang, H., Jin, P., Wang, K., & Zheng, Y. (2010a). Effects of heat treatment on internal browning andmembrane fatty acid in loquat fruit in response to chilling stress. Journal of the Science of Food and Agriculture, 90(9), 1557–1561. https://doi.org/10.1002/jsfa.3993.

Rui, H., Cao, S., Shang, H., Jin, P., Wang, K., & Zheng, Y. (2010b). Effects of heat treatment on internal browning andmembrane fatty acid in loquat fruit in response to chilling stress. Journal of the Science of Food and Agriculture, 90(9), 1557–1561. https://doi.org/10.1002/jsfa.3993.

Saltveit, M. E. (2005). Influence of heat shocks on the kinetics of chilling-induced ion leakage from tomato pericarp discs. Postharvest Biology and Technology, 36(1), 87–92. https://doi.org/10.1016/j.postharvbio.2004.10.007.

Santana, L.R.R.D, Benedetti, B.C., Sigrist, J.M.M., Sato, H.H., & Anjos, V.D.D.A. (2011). Effect of controlled atmosphere on postharvest quality of “Douradão†peaches. Ciência e Tecnologia de Alimentos, 31(1), 231–237. https://doi.org/10.1590/S0101-20612011000100036.

Sapitnitskaya, M., Maul, P., McCollum, G.T., Guy, C.L., Weiss, B., Samach, A., & Porat, R. (2006). Postharvest heat and conditioning treatments activate different molecular responses and reduce chilling injuries in grapefruit. Journal of Experimental Botany, 57(12), 2943–2953. https://doi.org/10.1093/jxb/erl055

Gross, K.C., Wang, C.Y., & Salveit, M. (2016). The commercial storage of fruits, vegetables, and florist and nursery stocks. Agricultural Research Service USDA, 66, 581–587.

Schirra, M., & Cohen, E. (1999). Long-term storage of “Olinda†oranges under chilling and intermittent warming temperatures. Postharvest Biology and Technology, 16(1), 63–69. https://doi.org/10.1016/S0925-5214(98)00097-0

Schirra, M., & D’hallewin, G. (1997). Storage performance of Fortune mandarins following hot water dips. Postharvest Biology and Technology, 10(3), 223-238.

Kremer-Köhne, S. (1999). Hot water treatment of avocado fruit to induce cold tolerance. Agricultural and Food Sciences. 48–50.

Seymour, G.B., Taylor, J.E., & Tucker, G.A. (1993). Biochemistry of Fruit Ripening. Springer Science & Business Media.

Shewfelt, R.L., & Del Rosario, B.A. (2000). The role of lipid peroxidation in storage disorders of fresh fruits and vegetables. HortScience, 35(4), 575–579.

Shi, J., Zuo, J., Zhou, F., Gao, L., Wang, Q., & Jiang, A. (2018). Low-temperature conditioning enhances chilling tolerance and reduces damage in cold-stored eggplant (Solanum melongena L.) fruit. Postharvest Biology and Technology, 141(March), 33–38. https://doi.org/10.1016/j.postharvbio.2018.03.007.

Thompson, A. K. (2014). Fruit and Vegetables: Harvesting, Handling and Storage. John Wiley & Sons, Ltd. Singapore. https://doi.org/10.1002/9781118653975.

Valenzuela, J.L., Manzano, S., Palma, F., Carvajal, F., Garrido, D., & Jamilena, M. (2017). Oxidative stress associated with chilling injury in immature fruit: Postharvest technological and biotechnological solutions. International Journal of Molecular Sciences, 18(7). https://doi.org/10.3390/ijms18071467.

Villatoro, C., Echeverría, G., Graell, J., López, M.L., & Lara, I. (2008). Long-term storage of pink lady apples modifies volatile-involved enzyme activities: Consequences on production of volatile esters. Journal of Agricultural and Food Chemistry, 56(19), 9166–9174. https://doi.org/10.1021/jf801098b.

Wang, C.Y., & Qi, L. (1997). Controlled atmosphere storage affects quality and chilling susceptibility of cucumbers. Journal of Food Quality, 20(6), 559–566. https://doi.org/10.1111/j.1745-4557.1997.tb00496.x.

Wang, J., Lv, M., Li, G., Jiang, Y., Fu, W., Zhang, L., & Ji, S. (2018). Effect of intermittent warming on alleviation of peel browning of ‘Nanguo’ pears by regulation energy and lipid metabolisms after cold storage. Postharvest Biology and Technology, 142, 99–106. https://doi.org/10.1016/j.postharvbio.2017.12.007.

Whitaker, B. D. (2012). Membrane lipid metabolism and oxidative stress involved in postharvest ripening, senescence, and storage disorders of fruits. Acta Horticulturae, 945(April 2012), 269–282. https://doi.org/10.17660/ActaHortic.2012.945.36.

Woolf, A.B. (1997). Reduction of chilling injury in stored'Hass' avocado fruit by 38° C water treatments. HortScience, 32(7), 1247-1251. https://doi.org/10.21273/HORTSCI.32.7.1247.

Woolf, A.B., MacRae, E.A., Spooner, K.J., & Redgwell, R.J. (1997). 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(5), 698-702. https://doi.org/10.21273/JASHS.122.5.698

Woolf, A.B., Cox, K.A., White, A., & Ferguson, I.B. (2003). Low temperature conditioning treatments reduce external chilling injury of “Hass†avocados. Postharvest Biology and Technology, 28(1), 113–122. https://doi.org/10.1016/S0925-5214(02)00178-3.

Yang, Q., Rao, J., Yi, S., Meng, K., Wu, J., & Hou, Y. (2012). Antioxidant enzyme activity and chilling injury during low-temperature storage of Kiwifruit cv. Hongyang exposed to gradual postharvest cooling. Horticulture Environment and Biotechnology, 53(6), 505–512. https://doi.org/10.1007/s13580-012-0101-8.

Yang, Q., Wang, F., & Rao, J. (2016). Effect of putrescine treatment on chilling injury, fatty acid composition and antioxidant system in kiwifruit. PLoS ONE, 11(9). https://doi.org/10.1371/journal.pone.0162159.

Zhang, Z., Zhu, Q., Hu, M., Gao, Z., An, F., Li, M., & Jiang, Y. (2017). Low-temperature conditioning induces chilling tolerance in stored mango fruit. Food Chemistry, 219, 76–84. https://doi.org/10.1016/j.foodchem.2016.09.123.

Zhou, H.W., Lurie, S., Lers, A., Khatchitski, A., Sonego, L., & Ben Arie, R. (2000). Delayed storage and controlled atmosphere storage of nectarines: Two strategies to prevent woolliness. Postharvest Biology and Technology, 18(2), 133–141. https://doi.org/10.1016/S0925-5214(99)00072-1.

Downloads

Published

2024-05-22

Issue

Vol. 13 No. 2 (2024): June 2024

Section

Articles

License

    1. Authors who publish with this journal agree to the following terms:

        1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International Lice that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
        2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
        3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

        4. Jurnal Teknik Pertanian Lampung

          Creative Commons License
          JTEPL is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.