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Effect of different methods for application of an antifog shrink film to maintain cauliflower quality during storage.

Author(s) : DEELL J. R., TOIVONEN P. M. A., DOUSSINEAU J., et al.

Type of article: Article

Summary

The objective of the study was to evaluate the use of an antifog shrink film, as an overwrap, sealed bag, vacuum-sealed bag, or vacuum- and heat-sealed bag, in maintaining the postharvest quality of cauliflower during storage. The antifog shrink film improved quality retention, and cauliflower packaged using any of the 4 methods exhibited less weight loss than controls (unwrapped) after 23 days in storage at 0-1 or 10 °C. The overwrap and sealed bag treatments resulted in higher appearance ratings and less curd browning and but discoloration after storage at 0-1 °C. Shrinking the film with heat and-or vacuum may have damaged the tissue, providing a more favourable environment for microorganism growth, since more decay was found on these curds.

Details

  • Original title: Effect of different methods for application of an antifog shrink film to maintain cauliflower quality during storage.
  • Record ID : 2005-2677
  • Languages: English
  • Source: J. Food Qual. - vol. 26 - n. 3
  • Publication date: 2003

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