Answer :
Among the options provided, chill injury in fruits and vegetables can occur at temperatures as high as 52 degrees F (11 degrees C). The correct option is a.
Chill injury refers to the damage that can occur in fruits and vegetables when they are exposed to temperatures below their optimum storage range but still above freezing point. It is a physiological disorder that affects the quality and shelf life of these perishable products.
While cold temperatures are generally beneficial for extending the shelf life of produce, certain fruits and vegetables are sensitive to chilling injury when stored at temperatures below their tolerance level.
Different types of fruits and vegetables have varying levels of susceptibility to chilling injury. Some common examples of produce prone to this condition include tomatoes, cucumbers, bell peppers, citrus fruits, and tropical fruits like bananas and pineapples.
Symptoms of chill injury can manifest in various ways, depending on the type of fruit or vegetable. These may include pitting, discoloration, water-soaked spots, accelerated decay, loss of flavor, and overall quality deterioration. Extended exposure to chilling temperatures can worsen these symptoms and lead to significant damage or spoilage.
It is important to note that chilling injury can occur even if the temperature remains above freezing (32 degrees F or 0 degrees C). The exact temperature threshold varies for different types of produce, but in general, temperatures around 50-55 degrees F (10-13 degrees C) are considered critical for many fruits and vegetables.
To prevent chill injury, it is crucial to store temperature-sensitive produce at their recommended storage temperatures. Typically, this involves maintaining a storage temperature range of 55-59 degrees F (13-15 degrees C) for most fruits and vegetables. Proper handling, packaging, and transportation practices also play a significant role in minimizing the risk of chill injury.
In conclusion, chill injury in fruits and vegetables can occur at temperatures as high as 52 degrees F (11 degrees C). It is important to understand the specific temperature requirements for different types of produce to prevent chilling injury and maintain the quality and freshness of these perishable items during storage and transportation.
To know more about temperature-sensitive, refer to the link below:
https://brainly.com/question/32154036#
#SPJ11
