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Effect of Controlled Atmospheres (Low Oxygen, High Carbon Dioxide) on Storage of Cauliflower ( Brassica oleracea L., Botrytis Group)
Author(s) -
ROMOPARADA L,
WILLEMOT C.,
CASTAIGNE F.,
GOSSELIN C.,
ARUL J.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb08582.x
Subject(s) - carbon dioxide , brassica oleracea , chemistry , respiration , relative humidity , botrytis , softening , oxygen , succinic acid , humidity , horticulture , food science , botany , biology , botrytis cinerea , biochemistry , organic chemistry , materials science , physics , composite material , thermodynamics
Cauliflowers were stored for 9 wk in air or in N 2 containing 3% O 2 and 0, 2.5, 5 or 10% CO 2 at 1°C and 100% relative humidity, with or without pretreatment with 15% CO 2 Consumer visual acceptability and several maturity indicators (weight loss, rate of respiration, leakage of free α‐amino compounds, levels of free sugars and organic acids) were determined. The samples exposed to 5% or less CO 2 were still acceptable after 7 wk of storage, while 10% CO 2 and pretreatment with 15% CO 2 caused softening, yellowing and increased leakage. Respiration was decreased by low O 2 . Increasing CO 2 up to 5% brought additional benefit. Succinic acid increased with increasing CO 2 .