Articles
Quality and shelf-life of minimally processed cauliflower
Article number
1209_40
Pages
277 – 280
Language
English
Abstract
Cauliflower has been described as a vegetable with a high nutritional value due to its high content of vitamins, antioxidants and anti-carcinogenic compounds.
Cauliflower inflorescences are harvested while they are totally immature, which implies severe changes in nutrient, water and hormonal status.
Harvesting and the following processing can cause severe stress determining the appearance of accelerated senescence symptoms.
The effects of processing and cold storage of minimally processed cauliflower were investigated.
Florets were treated with antioxidants before storage in PE bags at 4°C for 21 days.
During the storage period the weight loss, colour, firmness, SSC and pH were evaluated.
Cauliflower showed a good shelf-life and overall quality maintenance but also a susceptibility to browning of cut zones.
Cauliflower inflorescences are harvested while they are totally immature, which implies severe changes in nutrient, water and hormonal status.
Harvesting and the following processing can cause severe stress determining the appearance of accelerated senescence symptoms.
The effects of processing and cold storage of minimally processed cauliflower were investigated.
Florets were treated with antioxidants before storage in PE bags at 4°C for 21 days.
During the storage period the weight loss, colour, firmness, SSC and pH were evaluated.
Cauliflower showed a good shelf-life and overall quality maintenance but also a susceptibility to browning of cut zones.
Publication
Authors
A. Miceli, F. Vetrano, C. Romano
Keywords
fresh-cut produce, Vegetables, Brassica oleracea L. var. botrytis L., cold storage, browning
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