STORAGE STUDIES WITH HUNGARIAN PAPRIKA /CAPSICUM ANNUUM L. VAR. ANNUUM/ AND CAULIFLOWER /BRASSICA CRETICA CONVAR. BOTRYTIS/ USED FOR PRESERVATION
Fresh white, compact cauliflower can be stored after chilling for 6–7 days in circulating air at 0–1 °C and 90–95 % relative humidity without significant loss. Its taste and consistency can be well preserved, there is no significant darkening in its tristimulus /Y/ value. Controlled atmosphere storage /4–5 % CO2 + 16–17 % O2 + 79 % N2/ makes possible an extended storage and safer quality retention.