Question

Describe the approaches to control chilling injury in fruits and vegetables.

06 Sep 2024
Answer :
Word Count : 579

Chilling injury is a physiological disorder that occurs in fruits and vegetables when they are exposed to temperatures below their optimum storage range but above their freezing point. It results in symptoms like discoloration, pitting, water-soaked lesions, internal browning, and increased susceptibility to decay, which negatively affect the quality and shelf life of produce. Several approaches are employed in food processing and engineering to control chilling injury in fruits and vegetables:

### 1. Temperature Management
   - Optimal Temperature Storage: Maintaining storage temperatures above the threshold for chilling injury specific to each type of fruit or vegetable is the primary approach. For instance, tropical and subtropical produce like bananas, mangoes, and avocados are sensitive to low temperatures.
   - Gradual Cooling: A controlled stepwise reduction in temperature can help acclimate the produce and reduce chilling injury.
   - Temperature Fluctuation Control: _______ ____ ________ _______ ___ _________ _________ _____ ___ _____ __________ _____.
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