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.
Keywords: Cauliflower, Low temperature storage, Packaging, Quality
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