what is chilling injury?

Only when heating process the cell damage of fruits and vegetables occurs ??? also while chilling too it 

occurs....This type of damage that

 mostly happens in fruits and vegetables .. the main cause of this injury in the 

veggies is due to the low but non freezing temperatures of 1 to 3 degree celcius. critical temperature for 

this type of chilling injury is from 10 to 15 degree celcius.certain vegetables and fruits of temperate zone 

origin which are suspectible to this chilling injury. the basic definition of chilling injury is a vegetable or 

fruit which should not be kept under refrigeration condition... if so we do the cell walls of them will be 

damaged.

due to this chilling injury in vegetables and plants the hard texture of their outer layer is ruptured.

some of the most common examples are the bananas and brinjals ... they can be set under the normal 

temperature but if we store them under the chilling temperature their cell wall gets ruptured and forms 

brown layers... the freshness in them is degraded..

this chilling injury causes browning, failure to ripen, blemishes (colour change) in fruits and 

vegetables...

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