|
| Horticultural commodity | Critical chilling temperature (°C) | CI symptom when stored between 0°C and safe temperature |
|
| Apple, certain cultivars | 2-3 | Internal browning, brown core, soggy breakdown, soft scald |
| Asparagus | 0–2 | Dull, gray-green, limp tips |
| Atemoya | 4 | Skin darkening, failure to ripen, pulp discoloration |
| Avocado | 4.5–13 | Grayish-brown discoloration of flesh |
| Bael | 3 | Brown spots on skin |
| Banana, green or ripe | 11.5–13 | Dull color when ripened |
| Bean (lima) | 1–4.5 | Rusty brown specks, spots, or areas |
| Bean (snap) | 7 | Pitting and russeting |
| Breadfruit | 7–12 | Abnormal ripening, dull brown discoloration |
| Chayote | 5–10 | Dull brown discoloration, pitting, flesh darkening |
| Cranberry | 2 | Rubbery texture, red flesh |
| Cucumber | 7 | Pitting, water-soaked spots, decay |
| Eggplant | 7 | Surface scald, Alternaria rot, blackening of seeds |
| Ginger | 7 | Softening, tissue breakdown, decay |
| Guava fruit | 4.5 | Pulp injury, decay |
| Grapefruit | 10 | Scald, pitting, watery breakdown |
| Jicama | 13–18 | Surface decay, discoloration |
| Lemon | 11–13 | Pitting, membranous staining, red blotch |
| Lime | 7–9 | Pitting, turning tan with time |
| Lychee | 3 | Skin browning |
| Mango fruit | 10–13 | Grayish scald-like discoloration of skin, uneven ripening |
| Mangosteen | 4–8 | Hardening and browning of the cortex |
| Melon | | |
| Cantaloupe | 2–5 | Pitting, surface decay |
| Honeydew | 7–10 | Reddish-tan discoloration, pitting, surface decay, failure to ripen |
| Casaba | 7–10 | The same as above but no discoloration |
| Crenshaw and Persian | 7–10 | The same as above but no discoloration |
| Okra pod | 7 | Discoloration, water-soaked areas, pitting, decay |
| Olive, fresh | 7 | Internal browning |
| Orange | 3 | Pitting, brown stain |
| Papaya | 7 | Pitting, failure to ripen, off-flavor, decay |
| Passion fruit | 10 | Dark red discoloration on skin, loss of flavor, decay |
| Pepper, sweet | 7 | Sheet pitting, Alternaria rot on pods and calyxes, darkening of seed |
| Pineapple | 7–10 | Dull green when ripened |
| Pomegranate | 4.5 | Pitting, external and internal browning |
| Potato | 3 | Mahogany browning (Chippewa and Sebago), sweetening |
| Pumpkin and hard-shell squash | 10 | Decay, especially Alternaria rot |
| Rambutan | 10 | Darkening of exocarp |
| Sweet potato | 13 | Decay, pitting, internal discolorations; hardcore when cooked |
| Tamarillo | 3-4 | Surface pitting, discoloration |
| Tomato | | |
| Ripe | 7–10 | Water soaking and softening, decay |
| Mature green | 13 | Poor color when ripe, Alternaria rot |
| Water convolvulus | 10 | Darkening of leaves and stems |
| Watermelon | 4.5 | Pitting, objectionable flavor |
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