Effect of sodium hypochlorite, citric acid, ascorbic acid, calcium chloride and packaging material on quality of minimally-processed cauliflower (Brassica oleracea)

An experiment was conducted to find out the effect of minimal processing of cauliflower at Indian Agricultural Research Institute, New Delhi, during. The material of cauliflower, cv. Sweta was purchased from Najafgarh area, New Delhi. Pre-treatment of cauliflower florets with 150 ppm sodium hypochlorite for 2 minutes were found to be effective in reducing the bacterial population. Dipping of florets in 1% citric acid for 5 minutes was found to be highly effective in checking bacterial population (3.65 log cfu/g) in minimally-processed cauliflower. The maximum retention of firmness (18.08 N) was found in 1% CaCl₂ treated cauliflower followed by 0.5% citric acid + 0.5% CaCl₂. The minimally-processed cauliflower treated with 150 ppm sodium hypochlorite for 2 minutes and 1% citric acid for 5 minutes, packed in HDPE (500 gauge), LDPE (100 gauge) and PP (100 gauge) and stored at 5°C for 20 days. The least weight loss was observed in cauliflower stored in HDPE (2.35%) than florets of LDPE (4.64%). The respiratory rate and ethylene evolution were higher in cauliflower stored in LDPE packaging than HDPE and PP packaging. During storage, glucosinolates content was found to be higher in cauliflower packed in HDPE films (55.78 μmol of sinigrin/100 g), followed by LDPE (43.74 μmol of sinigrin/100 g) and PP packaging (48.89 μmol of sinigrin/100 g). Cauliflower florets packed in HDPE retained significantly higher level of ascorbic acid (43.49 mg/100 g) and firmness (15.92 N). The electrolyte leakage was found to be lower in HDPE (29.5%), followed by PP (24.7%). The microbial population of minimally processed cauliflower was found to be below the safe level even after 20 days of storage.