抄録
Cold storage is an important technique for preserving fresh fruit and vegetables. Deterioration due to ripening, senescence and microbiological disease can be retarded by storage at optimum temperature being slightly above the freezing point of tissues of fruit and vegetables. However, some fruit and vegetables having their origins in tropical or subtropical regions of the world are subject to chilling injury during transportation, storage and wholesale distribution at low temperature above freezing point, because they are usually sensitive to low temperature in the range of 15&dig;C to 0°C.
This review will focus on the recent informations regarding chilling injury of fruit and vegetables, and summarize the optimum temperature for transportation and storage of fruit and vegetables in relation to chilling injury.
