Physiological, hormonal and molecular mechanisms regulating chilling injury in horticultural species. Postharvest technologies applied to reduce its impact

• Published in: Journal of the science of food and agriculture 2009-03, Vol.89 (4), p.555-573
• Main Authors: Sevillano, Laura, Sanchez-Ballesta, María T, Romojaro, Felix, Flores, Francisco B
• Format: Article
• Language: English
• Subjects: abscisic acid; Agricultural production; antioxidant activity; antioxidants; Biological and medical sciences; chilling injury; cold storage; ethylene; Food industries; Food science; fruits (food); Fundamental and applied biological sciences. Psychology; gene expression regulation; Harvest; heat shock proteins; Hormones; Horticulture; literature reviews; oxidative stress; phytohormones; plant hormones; polyamines; postharvest diseases; postharvest physiology; postharvest technologies; postharvest treatment; reactive oxygen species; Storage; storage quality; Temperature effects; transcription regulation; vegetables
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.3468

The storage of fruits and vegetables at low temperature near the freezing point is the foremost technology applied to retard postharvest ripening and to extend the shelf-life period of agricultural products. However, most tropical and subtropical produce is sensitive to chilling injury, which constitutes a set of physiological alterations caused by exposure to low temperatures for variable time periods, to the detriment of quality. This article is a thorough review of the physiological, hormonal and molecular mechanisms involved in the induction and development of this physiopathy. Also, the different postharvest technologies of a chemical, physical or biotechnological nature assayed in research or applied in the agro-food industry with the aim of inhibiting or delaying the emergence of chilling injury in sensitive plant produce of agricultural interest are reviewed.