[Current trends in the preservation of frozen fruits, as markers of hygienic quality of food].

Spore germination and growth rate of pathogens can be greatly reduced by cooling right after harvest. Most tropical or subtropical crops, and even some temperate, fruits undergo from chilling injury (CI) at temperatures considerably above their freezing point. Several procedures have been designed to increase tolerance to CI. Prestorage temperature conditioning can reduce CI in subsequent cold storage. Intermittent warming interrupting the chilling period by periods at nonchilling temperatures may become a practical treatment to prolong the storage of chilling sensitive crops. Modified atmospheres extend the postharvest life of fruit by reducing their respiration rate. The maintenance of fruit in good physiological condition may result in considerable disease resistance. A direct effect against pathogens is also possible at concentrations of O2 lower than 1.8% or concentrations of CO2 higher than 10%.