Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 60

TABLE 2.7
Safe Storage Temperature, Symptoms, and Amelioration of Chilling Injury
in Fruits and Vegetables

Approx. Lowest

Commodity Safe Temp. °C Symptoms of Chilling Injury Amelioration

Fruits
Apples

0-4 106 Brown core, low temperature

breakdown, superficial scald, 107
soggy breakdown 106

Pre-storage high
temperature
conditioning, 108
intermittent
warming, 109 low RH
storage, 110 gibberelic
acid application, 111
diphenylamine and
ethoxyquin treatment 106

Avocados 5-13 107 Gray-brown discoloration of flesh,

uneven ripening, development of
undesirable flavors and odors,
pitting, scald-like browning or
darkening of skin 112

Controlled atmosphere
storage, vacuum
infiltration with CaCl 2 ,
hypobaric storage 112

Bananas
(green/ripe)

12-14 107 Dull, gray-brown skin color,

failure to ripen, loss of flavor,
hardening of central placenta,
increased susceptibility to
mechanical injury 112

Slow step cooling,
treating with small
quantity of veg. oil or
dimethylpolysiloxane,
hypobaric storage 112

Cranberries 0-3 106 Low temperature breakdown, red

and rubbery

Intermittent warming 113

flesh 106

Grapefruit 10 107 Brown staining of rind, pitting,

watery breakdown 107

Delayed cooling, CA
storage, Benomyl and
TBZ treatment,
hypobaric storage, 112
film wrapping, 114
Imazalil treatment 115

Lemons 13-15 107 Pitting, membrane stain, red

blotch 107

Delayed cooling 116

Limes 7-10 107 Pitting 107 Diphenyl treatment 117

Lychee Variable Dull skin 118

Mangos 10-13 107 Gray skin scald, uneven ripening,

failure to ripen, poor flavor,
failure to color, pitting,
increased susceptibility to
postharvest decay 112

Partial ripening prior to
storage, hypobaric
storage 112

13 119

Oranges 7 107 Pitting, brown stain, watery

breakdown 107

Intermittent warming, 113
TBZ treatment 120

Navel 4.5 121

Ponkan 2 121

Satsuma 1 121