chilling injury refers to the damage or deterioration that can occur in certain perishable products when exposed to temperatures below their optimal chilling range. It is a physiological response that affects the quality and shelf life of items such as fruits, vegetables, and flowers. Chilling injury can manifest as discoloration, texture changes, moisture loss, and increased susceptibility to decay. Proper temperature management and handling practices, including appropriate chilling and storage conditions, are essential to prevent chilling injury and maintain product quality throughout the supply chain.