NDLI: Intermittent Warming in Alleviating Chilling Injury—a Potential Technique with Commercial Constraint

Content Provider	Springer Nature Link
Author	Biswas, P. East, A.R. Hewett, E.W. Heyes, J.A.
Copyright Year	2015
Abstract	Chilling injury (CI) limits the advantage of using low temperature to maintain quality of fresh produce. Interrupting low-temperature storage with one or more short warming periods is a potential strategy to prevent this problem. While in theory the intermittent warming (IW) is an ideal technique to reduce CI, optimising and applying an IW regime commercially is challenging, and therefore, research effort in the new millennium on IW has decreased. Generally, a successful IW regime is arrived at empirically, by trial and error, and what works on one cultivar or growing condition may not be as successful on another. The review reports some of the time-temperature combinations employed to reduce CI in horticultural crops and attempts to elucidate possible mechanisms by which IW reduces CI. Understanding the mechanisms involved in CI reduction may allow identification of alternative novel techniques to harness the benefits of IW without the associated industrial issues or could provide information about the physiological and biochemical basis of the CI disorder.
Starting Page	1
Ending Page	15
Page Count	15
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	9
Issue Number	1
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2015-09-05
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Ethylene Polyamines Antioxidants Heat shock proteins Cell membrane Lipid composition Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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