Effect of Hot Air Treatment on Quality and Shelf Life of Minimally Processed Cauliflower.

Abstract

Cauliflower, as other cabbages, has a high nutritional value due to its content of vitamins, antioxidants and anti-carcinogenic compounds. Cauliflower inflorescences are harvested when they are still totally immature. The request of minimally processed vegetable is continuously increasing, and there is a growing interest for new fresh cut products. Cauliflower is suitable to be used as a minimally processed vegetable, but harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The effect of hot air treatment on minimally processed cauliflower was investigated. Florets were put in PE sealed bags before treating at 48°C for 180 min and then stored at 4°C for 21 days. During storage period, weight loss, color, firmness, SSC and pH were evaluated. Cauliflower showed a good shelf life and overall quality maintenance. Hot air treatment reduced its susceptibility to browning.