What is chilling injury? Describe control of chilling injury. Differentiate between low temperature and high temperature disorders.

Chilling injury refers to the physiological damage caused to fruits, vegetables, and other plant tissues when they are exposed to temperatures that are not low enough to cause freezing but are still below the optimum temperature for their storage and growth. The critical temperature range for chilling injury is generally between 0°C and 12°C, depending on the species involved. The injury manifests as a variety of symptoms such as discoloration, texture changes, and loss of flavor or nutritional content. The underlying cause of chilling injury is often linked to the disruption of cellular membranes and enzymes, leading to impaired metabolic processes and reduced shelf life of the product.

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