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| Progress on Control of Chilling Injury of Vegetables |
| HAN Cong1，2，GAO Li-pu1，WANG Zhao-sheng2，WANG Qing1，XU Li-jing1，ZUO Jin-hua1* |
| 1National Engineering Research Center for Vegetables， Beijing 100097， China； 2College of Food Science and Engineering，Shandong Agricultural University， Tai’an 271018， Shandong， China |
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Abstract Most tropical and subtropical cold-sensitive vegetables suffered from chilling injury under inappropriate low temperature conditions. This has caused a serious physiological alterations and chilling injury symptoms，and reduced the edible quality and commodity values of vegetables. This paper reviewed the physiological changes in vegetables and the mechanism when chilling injury occurred.It also summarized the internal and external research progress made in technology，and prospected the further studies on technology for controlling chilling injury.
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Received: 24 February 2012
Published: 21 March 2013
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