Journal ID : AMA-25-02-2023-12054
[This article belongs to Volume - 54, Issue - 02]
Total View : 398

Title : Effect of post harvest factors on storage of cauliflower

Abstract :

Studies were conducted to determine whether the biochemical and microbiological quality of the cauliflower had altered while it was stored at temperatures between 2 and 12 degrees Celsius for three weeks. In contrast to untreated packaging, proper packaging of cauliflower preserved the pure quality of the phenolic content, which was drastically reduced during the irrespective treatment and packaging of the cauliflower. Ferulic acid, Chlorogenic acid, Gallic acid, and Catechin contents were among the phenolic compounds present in cauliflower. Frequently, mesophilic aerobes are more prevalent in broccoli. Carbon dioxide-built up microflora that was reduced during storage conditions. In LDPE bags that has an anti-microbial effect to decrease the microflora on the packaging material.

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