PREHARVEST FACTORS AND QUALITY OF MINIMALLY PROCESSED CAULIFLOWER (Brassica oleracea var. botrytis)

Abstract

Cauliflower (Brassica oleracea var. botrytis) is appreciated for its nutritional value and low caloric intake. Optimal storage conditions are important to maintain quality because cauliflower is a highly perishable vegetable and also sensitive to inappropriate modified atmosphere conditions. The aim of this study was to evaluate the behavior of minimally processed cauliflower packed using two different film types, polyolefin and stretch PVC film, from a crop cultivated with or without black polyethylene mulch. Cauliflower was harvested and transported directly from the field to the laboratory. After manual removal of the outer leaves and cutting into pieces, cauliflower pieces were packed in trays covered with two different types of films, , and stored in a chamber at 4-5 °C for three weeks. General appearance, color, weight loss, O2 and CO2 concentrations inside the packaging and pH were measured. General appearance, color, texture and some color parameters on cut surface (L* y a*) were influenced by mulch, film and postharvest time. Marked differences found in the postharvest behavior were due to the effect of time. Regarding the packaging material, maximum weight  loss was found in the trays wrapped with PVC. Significant differences were found in gas concentration inside the packaging depending on the film used and storage time. The lowest level of oxygen was observed in trays with PVC.