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

Abstract

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.

Effects of the Use of Different Temperature and Calcium Chloride Treatments during Storage on the Quality of Fresh-Cut “Xuebai” Cauliflowers

“…According to the research of Grzegorzewska et al (2009) and Xue et al (2021), the temperature setting, number of storage days, and CaCl 2 solution concentration of this experiment were determined [18,21].…”

“…Yang et al (2016) found that CaCl 2 treatment can increase glutamine biosynthesis in broccoli, promote myrosinase (MYR) gene expression and activity, and improve the total antioxidant capacity and DPPH scavenging capacity [17]. Grzegorzewska et al (2009) found that, during the storage period, broccoli treated with ice water had a lower rooting rate, lower loss of tightness, and minor color change [18]. Some research reports have shown that CaCl 2 treatment combined with other methods is a good method of fruit and vegetable preservation.…”