Abstract
Medium sized cauliflower (Brassica oleracea var. botrytis) curds after removing outer leaves, sorting and without washing were packed in different packaging films and stored at 0 ± 1°C, 90–95% RH. Changes in curd colour, texture, physiological loss in weight, spoilage and sensory quality were evaluated at weekly interval upto 28 days. Cauliflower curds individual packed in high density polyethylene bags (20 μm) with perforation (6 holes/bag) can be stored up to 21 days at 0 ± 1°C and 90–95% RH with maximum retention of white colour of curd, minimum spoilage, weight and firmness loss and good sensory quality attributes. The use of cling wrap films should be avoided as this leads to accumulation of excessive moisture resulting in huge spoilage loss.
Article PDF
Avoid common mistakes on your manuscript.
References
Cochran WG, Cox GW (1957) Experimental designs. John Wiley and Sons Inc., New York, p 95–100
Dell JR, Toivonen PMA, Doussineau J, Roger C, Vigneault C (2003) Effect of different methods for application of an antifog shrink film to maintain cauliflower quality during storage. J Food Qual 26:211–218
Eliot SC, Goullieux A, Pain JP (1999) Processing of cauliflower by ohmic heating: Influence of precooking on firmness. J Sci Food Agric 79:1406–1412
Gajewski M, Radzanowska J (2003) The effect of storage on sensory quality of green cauliflower cultivars (Brassica oleracea var. botrytis). Veg Crop Res Bull 59:113–120
Gonzalez A, Porras I, Ochoa J, Rodriguez R, Fernandez JA, Banon S, Franco JA (2001) Post-harvest colour changes in cauliflower (Brassica oleracea var. botrytis) curd. Agric Mediterranea 131: 26–32
Goyal M, Russel NJC (1991) Physiochemical characteristics of cauliflower florets. J Food Sci 59:1181–1183
Hunter S (1975) The measurement of appearance. John Wiley and Sons, New York, p 304–305
Kingsly ARD, Meena HR, Jain RK (2004) Firmness of ber fruits during storage. In: Proc 48th Annual Convention of Indian Society of Agricultural Engineering, 16–18 January, Dapoli, India
Kudachikar VB, Kulkarni SG, Vasantha MS, Aravinda Prasad B, Aradhya SM (2007) Effect of modified atmosphere packaging on shelf-life and fruit quality of banana stored at low temperature. J Food Sci Technol 44:74–78
Mangal JL, Kumar J, Batra V, Singh J, Arora SK (2000) Effect of different storage conditions and packing materials on the shelflife of five cauliflower cultivars. Haryana J Hort Sci 29:131–132
Menjura-Camacho S, Villamizar CF (2004) Handling, packing and storage of cauliflower (Brassica oleracea) for reducing plant waste in central markets of Bogota, Colombia. In: Proc Interamerican Society for Tropical Horticulture 47:68–72
Naik JP, Nagalakhsmi S, Balasubrahmanyam N, Dhanaray S, Shankaracharya NB (2001) Packaging and storage studies on commercial varieties of Indian chillies (Capsicum annuum L). J Food Sci Technol 38:227–230
Rashmi M, Smita L (2003) Fresh cauliflower preservation technology. J Food Sci Technol 40:419–422
Romo-Parada L, Willemot C, Castaigne F, Gosselin C, Arul J (1989) Effect of controlled atmosphere (low oxygen, high carbon dioxide) on storage of cauliflower (Brassica oleracea var. botrytis). J Food Sci 54:122–124
Sanz-Carvera S, Olarte C, Echavvari FJ, Ayala F (2007) Influence on exposure of light on the sensorial quality of minimally processed cauliflower. J Food Sci 72:512–518
Sehgal S 1999. Indian economic data. Shivam Offset Press, Naraina, New Delhi
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Dhall, R.K., Sharma, S.R. & Mahajan, B.V.C. Effect of packaging on storage life and quality of cauliflower stored at low temperature. J Food Sci Technol 47, 132–135 (2010). https://doi.org/10.1007/s13197-010-0009-1
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-010-0009-1