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During the harvesting period, no more than 50% of the harvested vegetables can be processed or consumed fresh. The aim of the study was to study the effect of treatment with extremely low frequency electromagnetic fields (ELF EMF), the use of an antimicrobial agent (natamycin) and packaging in polymer films, on the amount of loss of cauliflower during storage. It was found that the most effective treatment is with an aqueous solution of natamycin and subsequent treatment with ELF EMF, which allowed the maximum increase in the outcome of standard products by 12.5 %. The concentration of 0.09 g/l was chosen as the optimal concentration of the natamycin solution. The smallest losses in the storage process were shown by samples subjected to preliminary complex processing, stripped from covering green leaves, packed in a food plastic film. The output of standard products increased by 13.1 % compared to the control samples.

Study of the influence of processing methods on the commercial quality and the amount of losses of cauliflower during storage