I think chilling injury occur at different temperatures depending on the type of fruit. At what temperature is citrus fruit susceptible to chilling injury disorders and at what temperature does non-chilling disorders occur?
Chilling injury is one, well known disorder amongst others. By definition, it is the damage on tissue caused by very low storage temperatures. The intensity of the symptoms depends on storage period, temperature levels and species or even cultivars. There is a variety of other postharvest disorders caused by nutrient deficiencies (i.e. Ca deficiency in tomatoes, bitter pit of apples), fluctuations in environmental conditions or temperature extremes at growing period (i.e. sunscald of apples) or poor harvesting and storage treatments (i.e. core breakdown in pears). Although, chilling injuries are still the most common disorders after harvest.
Thank you for your response. However, I am still waiting for an answer to the posed question... Any difference between chilling injury, which Anastasios defined above, and non-chilling injury... there are disorders such as rind breakdown which is categorized as an example of non-chilling injury. What do you think?
Hi, this article could be useful to answer your question:
A comparative study of the postharvest performance of an ABA-deficient mutant of oranges: II. Antioxidant enzymatic system and phenylalanine ammonia-lyase in non-chilling and chilling peel disorders of citrus fruit
Postharvest Biology and Technology. Original Research Article. Pages 232-240
José M. Sala, María T. Sanchez-Ballesta, Fernando Alférez, Maurizio Mulas, Lorenzo Zacarias, María T. Lafuente
Thank you for the article... It addresses the question and useful.
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