Conservation of cauliflower (Brassica Oleraceae L.) cv. Botrytis stored under refrigeration

Abstract

The quality preservation of cauliflower packed in cellulose and stored at 4°C for 15 days was evaluated to identify (1) the physicochemical, organoleptic, and enzymatic characteristics most closely associated with quality loss and shelf life of this vegetable, and (2) the treatment that best preserves these characteristics during storage. Preservation treatments used included ultrasound and a ripening retardant, both alone and in combination with ascorbic acid. Evaluation variables included visual and instrumental color, odor and exudation, moisture, soluble solids, acidity, pH, and respiration rate (CO2/kg/h). Enzymatic units of the polyphenoloxidase (PFO) enzyme were also determined by spectrophotometry. The results indicate that color, respiration rate, PFO enzymatic activity are the properties that are most modified during storage of cauliflower preserved at 4°C, and that the use of the retardant mixed with ascorbic acid (5000 ppm) is efficient in preserving the fresh quality of cauliflower packed in a cellulose bag in a passive atmosphere for eight days.