Effect and Mechanism of Chilling Injury on Colour of Postharvest Fruits and Vegetables during Storage

Chilling injury is one of the postharvest physiological diseases on fruits and vegetables, which could significantly affect storage quality and commercial values of fruits and vegetables. This paper reviewed the effect of chilling injury on content of chlorophyⅡ and browning of postharvest fruits and vegetables, and analyzed its mechanism,in order to provide references for further research and effective prevention and control of chilling injury of postharvest fruits and vegetables.