230 P. BISWAS ET AL.
ACC 1-Aminocyclopropane-1-carboxylic acid
ACO ACC oxidase
ACS ACC synthase
ADH Alcohol dehydrogenase
AdoMet S-Adenosyl-methionine
ATP Adenosine triphosphate
AVG Aminoethoxyvinyl glycine
훽-gal 훽-Galactosidase
CI Chilling injury
Cnr Colorless non-ripening
DNA Deoxyribonucleic acid
DR12 Developmentally regulated clones
EGase Endo-1,4-훽-glucanase
EXP Expansin
FRB Fruit ripening booster
GGPPS Geranylgeranyl diphosphate synthase
GPAT Glycerol-3-phosphate acyltransferase
HSP Heat shock protein
LOX Lipoxygenase
mRNA Messenger RNA
nor Non-ripening
Nr Never ripe
PE Pectin esterase
PG Polygalacturonase
PME Pectin methylesterase
PSY Phytoene synthase
rin Ripening inhibitor
RNA Ribonucleic acid
ROS Reactive oxygen species
XTH Xyloglucan endotransglucosylase/hydrolase
I.INTRODUCTION
II.CHILLING INJURY IN FRUIT
A.Possible Mechanism of Inducing Chilling Injury
1 .Role of Lipid Composition in Cell Membranes
2 .Role of Ethylene in Inducing or Preventing CIIII. Chilling Injury Symptoms in Tomato
A.Uneven Blotchy Coloration
B.Abnormal Texture
C.Increased Susceptibility to Decay
D.Loss of Aroma and Flavor
E.Increase in Ion Leakage, Indicator of Membrane Damage