Journal
FOOD SCIENCE AND TECHNOLOGY
Volume 35, Issue 1, Pages 45-50Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/1678-457X.6457
Keywords
cauliflower; colour; hardness; controlled atmosphere conditions; quality parameters; room conditions
Categories
Ask authors/readers for more resources
Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1 degrees C temperature, 90 +/- 5% relative humidity, and 0:21 [(%CO2:%O-2) - (0:21) control] atmosphere composition. Room conditions (RC) were: 22 +/- 1 degrees C temperature and 55-60% humidity. Various quality parameters of the cauliflower heads were assessed during storage (days 0, 7, 14, 21, 28, and 35) under controlled atmosphere and room conditions (days 0, 5, and 10). During storage, weight loss, deterioration rate, overall sensory quality score, hardness, and colour (L, a, b, C and a) were evaluated. In the present study, the strength and quality parameters of cauliflower under CA and RC conditions were obtained. Vacuum precooling was found to be most suitable method before cauliflower was submitted to cold storage and sent to market. Furthermore, the storage of cauliflower without precooling resulted in a significant decrease in quality parameters.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available