Effects of modified atmosphere packaging on the quality of minimally processed cauliflower

Abstract

In this study, cauliflower florets were treated with NaCl (1%) + Na-metabisulphite (1500 ppm) solution and chlorinated (150 ppm, pH: 6.9). They were then rinsed with tap water. In this manner, one group of vegetables was treated with citric acid solution (1.5%) and the other group with Ca-ascorbate (0.5%) + citric acid (1%) solution. After centrifugation, the samples were packed in 20% atmospheric air + 80% N2 and 20% atmospheric air + 70% N2 + 10% CO2 conditions with bi-axially oriented polypropylene (BOPP) film.After 15 days of storage at 4±2 °C ascorbic acid, total phenolics, and total carotenoids contents have decreased; whereas aerobic mesophilic, psychrophilic, total coliform bacteria counts and polyphenol oxidase activity have increased. The losses of ascorbic acid, total phenolics, total carotenoids, and antioxidant activity were determined as 11.54%, 7.56%, 29.08% and 17.36%, respectively. Generally, greater reductions occurred in blank samples which were not treated with any chemicals, but were ...