R.B. Tomkins, J. Sutherland
Cauliflower (Brassica oleracea var. botrytis L., cv. Pale Leaf 75) curds were stored at 1.0°C for up to 47 days in normal refrigerated air and controlled atmospheres (CA) comprising 5% CO2 + 2% O2 (5:2) and 0% CO2 + 2% O2. Curd quality was assessed upon removal from stored and after a further 4 days simulated marketing at 25°C. Curds stored in 2% O2 alone suffered severe, irreversible low O2 injury and were discarded after 27 days storage. After 47 days storage in 5:2 plus the marketing period, curd quality was acceptable largely due to the reduction in incidence of soft rot and black spotting compared with air-stored curds. Without CA, curds were unsaleable after only 27 days storage plus marketing. Cooking quality of curds was impaired upon removal from storage after 47 days in CA, but was acceptable if curds were held for 1.5 to 3 hours in air before cooking.
Tomkins, R.B. and Sutherland, J. (1989). CONTROLLED ATMOSPHERES FOR SEAFREIGHT OF CAULIFLOWER. Acta Hortic. 247, 385-390
DOI: 10.17660/ActaHortic.1989.247.74

Acta Horticulturae