Controlled-atmosphere storage and modified-atmosphere packaging of cauliflower (Brassica oleracea L., Botrytis group).

Cauliflower heads with jacked leaves were stored in air, in polyethylene bags (perforated and non-perforated), in PVC wrapped and in controlled atmosphere (3% O2 + 3% CO2) at 1 deg C and 90-95 relative humidity for 60 days. Shelf life was tested after 3 days at 20 deg C. Changes in chemical composition and external quality of heads were determined during storage. Increase in soluble solids, losses of acidity and ascorbic acid of air stored heads were higher than those stored in controlled atmosphere or modified atmosphere. The carbohydrate content of heads was slightly higher in controlled atmosphere and modified atmosphere. The decomposition of carbohydrates slowed down in controlled atmosphere or modified atmosphere storage. The better external quality was obtained from those stored in controlled atmosphere or in PVC wrapped during storage and shelf life. From these findings it was concluded that cauliflower heads can be held for 3 weeks in air or polyethylene bags and storage life can be extended up to 6 weeks by controlled atmosphere or PVC wrapped applications.