Quality of cauliflower as influenced by film wrapping during shipment

Abstract

 Throughout the season, 'Siria' cauliflower heads from three harvesting periods were film-wrapped and stored for 1 week at 1.5  °C to simulate a maximum period of commercial shipment. After cold storage, the heads were kept for 2.5 days at 20  °C to simulate a retail sale period. Different polymeric films – polyvinyl chloride (PVC) of 14 μm thickness, low-density polyethylene (LDPE) of 11, 15 and 20 μm thicknesses and a special LDPE of 11 μm thickness adapted for microwave ovenuse – were used for wrapping. Soluble solid content, pH, titratable acidity, weight loss, physiological disorders, fungal attacks, visual quality and gas composition within packages were monitored. After the shelf life simulation, among the LDPE films studied, the best results were obtained by using 11 μm LDPE. Gas composition (about 16% O2 and 2% CO2 during cold storage, and about 11% O2 and 3.5% CO2 during retail sale simulation), overall quality, yellowing and browning of the head, and Alternaria spp. development were at similar levels among the films studied. However, weight loss was considerably lower for all LDPE films than for PVC film. For commercial purposes 11 μm LDPE could be a good alternative to PVC for wrapping cauliflower.

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Received: 30 October 1998 / Revised version: 18 January 1999

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Artés, F., Martínez, J. Quality of cauliflower as influenced by film wrapping during shipment. Eur Food Res Technol 209, 330–334 (1999). https://doi.org/10.1007/s002170050504

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  • Key words Brassicaoleracea
  • Wrapping
  • Polyvinyl chloride
  • Low density polyethylene
  • Weight loss