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Abstract


Effect of Controlled and Modified Atmosphere on Storage Quality of Cauliflower (Brassica oleracea L. var. botrytis cv. Iglo) Heads
Abstract: Cauliflower (Brassica oleracea L., var. botrytis cv Iglo) heads with jacked leaves were stored in air, in PE bags (perforated and nonperforated), in PVC wrapped and in CA (3% O2 + 3% CO2) at 1°C and 90 – 95 RH for 60 days. Shelf life was tested after 3 days at 20°?. Changes in chemical composition and external quality of heads were determined during storage. Increase in SS, losses of acidity and ascorbic acid of air stored heads were higher than those stored in CA or MA. The carbohydrate content of heads was slightly higher in CA and MA. The decomposition of carbohydrates slowed down in CA or MA storage. The better external quality was obtained from those stored in CA or in PVC wrapped during storage and shelf life. From these findings it was concluded that cauliflower heads can be held for 3 weeks in air or PE bags and storage life can be extended up to 6 weeks by CA or PVC wrapped applications.

Keywords
Cauliflower (Brassica oleracea L., var. botrytis), NA, CA and MAP storage, quality.


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