Albornoz Karin, Zhou Jiaqi, Yu Jingwei, Beckles Diane M
Departamento de Produccion Vegetal, Facultad de Agronomia, Universidad de Concepcion, Concepcion, Chile.
Department of Plant Sciences, University of California, Davis, CA 95616, USA.
Curr Opin Biotechnol. 2022 Dec;78:102790. doi: 10.1016/j.copbio.2022.102790. Epub 2022 Sep 15.
Paradoxically, refrigerating many fruits and vegetables destroys their quality, and may even accelerate their spoilage. This phenomenon, known as postharvest chilling injury (PCI), affects produce from tropical and subtropical regions and leads to economic and postharvest loss and waste. Low temperatures are used to pause the physiological processes associated with senescence, but upon rewarming, these processes may resume at an accelerated rate. Chilling-injured produce may be discarded for not meeting consumer expectations or may prematurely deteriorate. In this review, we describe progress made in identifying the cellular and molecular processes underlying PCI, and point to advances in biotechnological approaches for ameliorating symptoms. Further, we identify the gaps in knowledge that must be bridged to develop effective solutions to PCI.
矛盾的是，冷藏许多水果和蔬菜会破坏它们的品质，甚至可能加速它们的腐烂。这种被称为采后冷害（PCI）的现象会影响来自热带和亚热带地区的农产品，并导致经济损失以及采后损失和浪费。低温用于暂停与衰老相关的生理过程，但在重新升温后，这些过程可能会加速恢复。受冷害的农产品可能会因不符合消费者期望而被丢弃，或者可能过早变质。在这篇综述中，我们描述了在确定采后冷害潜在的细胞和分子过程方面取得的进展，并指出了改善症状的生物技术方法的进展。此外，我们确定了为开发采后冷害有效解决方案必须填补的知识空白。
