STORAGE STUDIES WITH HUNGARIAN PAPRIKA /CAPSICUM ANNUUM L. VAR. ANNUUM/ AND CAULIFLOWER /BRASSICA CRETICA CONVAR. BOTRYTIS/ USED FOR PRESERVATION

Short-term cold storage of field-grown summer and early autumn vegetables is capable to preserve their internal and external quality.
The Hungarian paprika /cultivar: "Fehérözön"/ after chilling can be stored without any considerable chilling damage and transpiration loss at 5 °C, for four or five days in circulating air, at 85–89 % relative humidity.
Total loss amounts to 25–30 % without chilling.
If a storage time of lo to 12 days is required, optimal temperature is 7–8 °C, other factors are the same as above.
Removing stems decreases the transpiration loss.
Cleaned summer cauliflower of short vegetative period /cultivar: "Primura"/ is quite perishable.

Fresh white, compact cauliflower can be stored after chilling for 6–7 days in circulating air at 0–1 °C and 90–95 % relative humidity without significant loss.
Its taste and consistency can be well preserved, there is no significant darkening in its tristimulus /Y/ value.
Controlled atmosphere storage /4–5 % CO₂ + 16–17 % O₂ + 79 % N₂/ makes possible an extended storage and safer quality retention.

I International Symposium on Vegetables for Processing

T. Sáray

https://doi.org/10.17660/ActaHortic.1988.220.71