Evaluation of different varieties of cauliflower for minimal processing

• Published in: Journal of the science of food and agriculture 2007-01, Vol.87 (2), p.266-273
• Main Authors: Sanz, S, Olarte, C, Echávarri, J.F, Ayala, F
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Brassica; cauliflower; cell respiration; color; colour variation; controlled atmosphere storage; cultivars; Food industries; food preservation; food quality; fresh-cut foods; Fundamental and applied biological sciences. Psychology; gas exchange; microbiological quality; minimally processed; minimally processed foods; modified atmosphere packaging; permeability; plastic film; postharvest physiology; raw vegetables; storage quality; strain differences; weight loss
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.2715

The impact of minimal processing technology on the sensory quality and the growth of micro-organisms in eight varieties of cauliflower packaged in four different films (one PVC and three P-Plus) was measured and quantified during more than 25 days of storage at 4 °C. Other important parameters such as weight loss and gas concentration in the packages were also determined. The composition of the atmosphere in the packages of minimally processed cauliflower depended on both the permeability of the film used for the packaging and the variety of cauliflower. When establishing shelf-life, loss of sensory quality was the deciding factor rather than loss of microbiological quality. The initial microbial load proved more important than the composition of the atmosphere inside the packages. In sensory evaluation the most important aspect was colour. In instrumental evaluation, coordinate b* was the main means of estimating shelf-life. The combination of P-Plus 120 film and varieties of cauliflower of large size and great vigour allowed the atmosphere inside the packages to have an O₂ level below 10% and a CO₂ level above 10%. That atmosphere composition proved essential for maintaining the sensory quality of minimally processed cauliflower. In these conditions, samples attained a shelf-life of more than 25 days. However, the different behaviours of the cauliflower varieties make it necessary to establish particular packaging conditions. The use of less permeable films than those used in this study, or the use of actively modified atmospheres, could be an alternative for those varieties that require special packaging conditions when processed using this technology.