Research Results on Refrigerated and Ca Storage of Cauliflower, Brassica Oleracea L. Var. Botrytis

Amariutei, A.; Tataru, D.P.; Tasca, G.

doi:10.17660/actahortic.1977.62.3

Cited by 3 publications

(3 citation statements)

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“…However, the effect of CAs was only noticeable after 52 days of storage. Conductivity has generally been shown to increase with maturation (Ferguson and Simon, 1973;Suttle and Kende, 1980;Borochov and Faiman-Weinberg, 1984). Leakage of ninhydrin-reactive substances and electrical conductivity should show the same trend (Cordukes et al 1966).…”

Section: Tissue Electrical Conductivitymentioning

confidence: 98%

“…Several authors have studied controlled atmosphere storage of cauliflower (Lipton et al, 1967;Stall, 1974;Lipton and Harris, 1976;Adamicki and Kepka, 1977;Amariutei et al, 1977). Although their results showed some discrepancies, they indicated that storage under less than 2% 0, and more than 5% CO* resulted in various disorders (undesirable odors, softening, discoloration), sometimes noticed only after cooking.…”

Section: Respirationmentioning

confidence: 99%

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Effect of Controlled Atmospheres (Low Oxygen, High Carbon Dioxide) on Storage of Cauliflower (Brassica oleracea L., Botrytis Group)

Romo-Parada

Willemot

Castaigne

et al. 1989

Journal of Food Science

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Storage Cauliflowerswere stored for 9 wk in air or in N,,containing 3% O2 and 0, 2.5, 5 or 10% CO, at 1°C and 100% relative humidity, with or without pretreatment with 15% CO* Consumer visual acceptability and several maturity indicators (weight loss, rate of respiration, leakage of free a-amino compounds, levels of free sugars and organic acids) were determined. The samples exposed to 5% or less COz were still acceptable after 7 wk of storage, while 10% CO2 and pretreatment with 15% CO2 caused softening, yellowing and increased leakage. Respiration was decreased by low OZ. Increasing CO? up to 5% brought additional benefit. Succinic acid increased with increasing CO?. Cauliflowersfrom the cultivar White Snowball wcrc stored for 9 weeks in air or Nz containing 3% O2 and 0, 2.5, 5 or IO% CO? at 1°C and 100% relative humidity with or without a 10 hr prctrcatmcnt with 15% C02. The heads wcrc kept in darkness in 30L containers under a continuous flow of the various atmospheres regulated at 3OL/ hr during the first 48 hr and later at ISWhr. The composition of the atmosphere in the containers was chcckcd daily.

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Section: Tissue Electrical Conductivitymentioning

confidence: 98%

Section: Respirationmentioning

confidence: 99%

Effect of Controlled Atmospheres (Low Oxygen, High Carbon Dioxide) on Storage of Cauliflower (Brassica oleracea L., Botrytis Group)

Romo-Parada

Willemot

Castaigne

et al. 1989

Journal of Food Science

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“…The using of polyethylene bags for cauliflowers storage at 0-1°C gave the better results than non-covered boxes because the high CO 2 level assured the better color preservation (Amariutei et al 1977). Cauliflowers maintain better quality during storage in plastic bags than in paper bags or wooden boxes (Gorkutsenko et al 1976).…”

Section: Introductionmentioning

confidence: 99%

The Influence of Postharvest Treatment and Type of Packaging on Quality and Storage Ability of Cauliflower (Brassica oleracea L. var. botrytis)

Grzegorzewska

Kosson

2009

Journal of Fruit and Ornamental Plant Research

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The Influence of Postharvest Treatment and Type of Packaging on Quality and Storage Ability of Cauliflower (Brassica oleracea L. var. botrytis) The influence of postharvest hot and cold water treatments on the quality and storage ability of cauliflowers were studied. Also the usefulness of different type of unit packaging for cauliflower storage was compared. The cauliflower heads of Fremont F1 cultivar, after different treatments, were stored at 0°C for six weeks. Postharvest hot water treatment with temperature 38-54°C has not influenced on the storage ability of cauliflower. The heads treated with water of temperatures 50°C and 54°C have shown after six weeks of storage higher rooting, greater compactness loss and colour changes than not treated heads. Postharvest cooling of heads with ice water has not affected quality after storage. It was found that the type of packaging influenced on cauliflower quality after storage. The best quality of cauliflowers after 28 and 42 days of storage was maintained in P-Plus film bags and PE film bags with perforation (8 holes ϕ0.04 cm). The satisfactory quality was maintained also in case of heads wrapped in stretch film and stored for 42 days. The unsatisfactory quality due to heads darkening was found for cauliflowers kept in tightly sealed PE film bags.

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Controlled Atmosphere Storage of Vegetables

Isenberg¹

1979

Horticultural Reviews

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Research Results on Refrigerated and Ca Storage of Cauliflower, Brassica Oleracea L. Var. Botrytis

Cited by 3 publications

References 0 publications

Effect of Controlled Atmospheres (Low Oxygen, High Carbon Dioxide) on Storage of Cauliflower (Brassica oleracea L., Botrytis Group)

Effect of Controlled Atmospheres (Low Oxygen, High Carbon Dioxide) on Storage of Cauliflower (Brassica oleracea L., Botrytis Group)

The Influence of Postharvest Treatment and Type of Packaging on Quality and Storage Ability of Cauliflower (Brassica oleracea L. var. botrytis)

Controlled Atmosphere Storage of Vegetables

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