chilling injury

简明释义

冷却损伤

英英释义

例句

1.The research focused on how chilling injury 冷害 affects the flavor profile of various vegetables.

研究集中于chilling injury 冷害如何影响各种蔬菜的风味特征。

2.The farmer noticed that the apples showed signs of chilling injury 冷害 after being stored in a cold room for too long.

农民注意到苹果在冷藏室存放时间过长后出现了chilling injury 冷害的迹象。

3.After the cold snap, many crops exhibited symptoms of chilling injury 冷害, leading to significant losses.

寒潮过后，许多作物表现出chilling injury 冷害的症状，导致了重大损失。

4.Certain tropical fruits are highly susceptible to chilling injury 冷害, which can affect their quality and shelf life.

某些热带水果对chilling injury 冷害非常敏感，这会影响它们的质量和保质期。

5.To prevent chilling injury 冷害, it is crucial to maintain the right temperature during transportation.

为了防止chilling injury 冷害，在运输过程中保持适当的温度至关重要。

作文

Chilling injury is a term commonly used in the field of agriculture and food science. It refers to the damage that occurs to plants and fruits when they are exposed to temperatures that are lower than their optimal range but above freezing. This can lead to various physiological disorders, affecting the quality and shelf life of the produce. Understanding chilling injury (低温损伤) is crucial for farmers, distributors, and consumers alike, as it directly impacts food production and preservation. In many regions, crops are grown in conditions where temperature fluctuations are common. For instance, certain fruits such as bananas, avocados, and tomatoes are particularly sensitive to cold temperatures. When these fruits are exposed to chilling temperatures, they may develop symptoms like water-soaked spots, pitting, or a general decline in quality. The physiological processes that are disrupted by chilling injury (低温损伤) can lead to an increase in respiration rates and a decrease in the ability to ripen properly, resulting in fruits that are not only unattractive but also less nutritious.The mechanisms behind chilling injury (低温损伤) involve cellular damage at the molecular level. When temperatures drop, the membranes of plant cells can become more permeable, leading to leakage of cellular contents. This can trigger a series of biochemical reactions that ultimately result in cell death. Moreover, chilling injury can impair the plant's ability to synthesize essential compounds, further affecting its growth and development. To mitigate the effects of chilling injury (低温损伤), several strategies can be employed. One effective method is to select and breed varieties of crops that are more resilient to cold temperatures. Research has shown that some cultivars possess genetic traits that allow them to withstand chilling stress better than others. Additionally, post-harvest treatments such as controlled atmosphere storage can help maintain optimal conditions for fruits and vegetables, reducing the risk of chilling injury.Another important aspect is the timing of harvest. Picking fruits at the right maturity stage can significantly influence their susceptibility to chilling injury (低温损伤). For example, harvesting fruits too early may expose them to chilling temperatures during transportation and storage, while harvesting them too late can lead to over-ripening and spoilage. Therefore, understanding the specific needs and characteristics of each crop is essential for minimizing damage from chilling temperatures.Furthermore, education and awareness among consumers play a vital role in addressing chilling injury (低温损伤). By understanding how to store fruits and vegetables properly at home, consumers can help prolong the freshness and quality of their produce. For instance, keeping sensitive items like avocados away from cold drafts or refrigerating them only when they are fully ripe can make a significant difference. In conclusion, chilling injury (低温损伤) is a critical issue that affects both agricultural productivity and food quality. By understanding its causes and implementing effective management strategies, we can minimize its impact on our food supply. As we continue to face challenges related to climate change and global food security, addressing the risks associated with chilling injury will become increasingly important for ensuring a sustainable and healthy food system.