Effect of cold storage on the quality of minimally processed cauliflower
- Authors: Miceli, A.; Romano, C.; Moncada, A.; D'Anna, F.; Vetrano, F.
- Publication year: 2015
- Type: Articolo in rivista (Articolo in rivista)
- Key words: Browning; Cauliflower; Cold storage; Fresh-cut produce; Minimally processed; Vegetables;
- OA Link: http://hdl.handle.net/10447/207347
Abstract
Cauliflower has been described as a vegetable with a high nutritional value due to its important 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 a severe stress determining the appearance of accelerated senescence symptoms. The effects of processing and cold storage of minimally processed green cauliflower were investigated. Florets were treated with antioxidants before storage in PE bags at 4°C for 21 days. During storage, weight loss, colour, firmness, soluble solids content and pH were evaluated. Minimally processed cauliflower showed good overall quality maintenance during cold storage but also susceptibility to browning of cut zones.