Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): Part II. Determination of quality parameters during storage

Article English OPEN
Ilknur Alibas; Nezihe Koksal;
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Journal: issn: 1678-457X
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1590/1678-457X.6457
  • Subject: room conditions | Nutrition. Foods and food supply | Technology (General) | hardness | cauliflower | colour | quality parameters | TX341-641 | controlled atmosphere conditions | T1-995

Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1°C temper... View more