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


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Alibas I., KÖKSAL N.

FOOD SCIENCE AND TECHNOLOGY, vol.35, no.1, pp.45-50, 2015 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 35 Issue: 1
  • Publication Date: 2015
  • Doi Number: 10.1590/1678-457x.6457
  • Title of Journal : FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.45-50

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.