Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): Part II. Determination of quality parameters during storage


ALİBAŞ İ., KÖKSAL N.

FOOD SCIENCE AND TECHNOLOGY, vol.35, no.1, pp.45-50, 2015 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 35 Issue: 1
  • Publication Date: 2015
  • Doi Number: 10.1590/1678-457x.6457
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.45-50
  • Keywords: cauliflower, colour, hardness, controlled atmosphere conditions, quality parameters, room conditions, POSTHARVEST STORAGE, LIPID-PEROXIDATION, PRESSURE REDUCTION, BROCCOLI BUDS, WHITE, TEMPERATURE, LETTUCE, CURDS, LIFE

Abstract

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.