The market life of fruits and vegetables can be extended throughstorage at low temperature (Kader, 2003). This practice decreases metabolic and pathogenic activities and facilitates exportation byallowing long distance shipment and more regulated supply of fruitin the market. However, storing these products below critical tem-peratures may result in a physiological disorder known as chilling injury that generates high economic losses and stresses appliedto fruit production. While physiological and biochemical eventsinvolved in chilling injury have been extensively described, much remains to be understood about the precise molecular mechanismsof its generation and tolerance mechanisms.