Effect of chilling

Effect of chilling on microorganism

• reduce the growth of microorganism but not stop the growth 
• the generation time of microorganism decrease as the temperature decrease
• decrease the rate of spoilage  
• changed the type of spoilage

Effect of chilling on enzymes and biochemical reaction

• Rate reduce as temperature is low 
• Enzyme contribute to perishability  
• Inhibit the thermal resistance enzyme such as catalase, peroxidase in fruits and vegetables

Effect of chilling on physical process

• Prevent the moisture loss
• Maintain the appearance of food such as colour of the food

Effect of chilling on physiological process

Reduce the metabolic process:

• respiration - reduce the moisture loss
• transpiration - reduce the moisture loss
• ripening - reduce rate of ripening and prolong shelf life of fruits