Fermentation study using different salt solutions for cauliflower preservation in Nepal
Cauliflower florets are highly perishable, and will keep for only 1-2 days after harvest under ambient tropical conditions because of rapid water loss and browning. Processing is one of the strategies to develop shelf-stable and more microbiologically safe products. Fermentation using salt solutions was developed for leafy vegetables in an earlier AVRDC research project in Southeast Asia; no study on this aspect has been done for cauliflower in Nepal. This study evaluated the effects of salt concentration on the quality of fermented cauliflower florets. Three concentrations of salt solution, 3, 4 and 5%, were tested in this experiment. Freshly harvested florets of the commercial cultivar 'Snow Mystique' were used, trimmed of leaves and stalks, separated into individual florets, and washed in clean water. After draining excess water, the florets were placed in jars with the fermentation solution adjusted to pH 3-3.5 with citric acid. The pH of the solution, floret color, microbial load and sensory quality were monitored during the 30-day holding under ambient environmental conditions. The results showed a slight decrease in the pH of the solution. The color of the florets remained white regardless of salt concentration. Sensory taste and overall acceptability were maintained, but the odor was disliked by the panelists, because this type of fermented product is new to the Nepalese community, implying the need for consumer education to promote the potential value of the process and product.
Gautam, D.M., Tripathi, K.M., Devkota, A.R., Acedo, A.L., Easdown, W., Hughes, J.A. and Keatinge, J.D.H. (2017). Fermentation study using different salt solutions for cauliflower preservation in Nepal. Acta Hortic. 1179, 245-248
cauliflower florets, quality, fermentation, processing, value addition