Abstract:The objective of this work was to evaluate modified atmosphere effectiveness in minimally processed cauliflower aiming food safety maintenance for consumers, as conservation of product physical and chemical characteristics for better quality. Cauliflowers cv. Cindy were selected, washed, sanitized with sodium hypochlorite (200 mg L -1 ) and rinsed. After processing, they were immersed, one more time, in sodium hypochlorite solution (50 ppm) and dried by the air. Portions of 200 g were made and placed in differ… Show more
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