Physicochemical quality of cauliflower as influenced by cling film wrapping during storage
Compact, medium size, white to creamy cauliflower curds were packed into different packaging techniques like i. without packaging (control); ii. packed in low density polyethylene (LDPE) bag with 1% perforation; iii. wrapped with polyethylene (PE) cling film and iv. newspaper (locally used). Half of...
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| Format: | Article |
| Language: | English |
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IJARIT Research Foundation
2022-12-01
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| Series: | International Journal of Agricultural Research, Innovation and Technology |
| Subjects: | |
| Online Access: | https://www.banglajol.info/index.php/IJARIT/article/view/64103/43735 |
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| author | Taslima Ayesha Aktar Nasrin Md Nazrul Islam Md Atiqur Rahman Most Sadia Arfin Mafruha Afroz Mohhammad Mainuddin Molla Ashfak Ahmed Sabuz Md Abdul Matin |
| author_facet | Taslima Ayesha Aktar Nasrin Md Nazrul Islam Md Atiqur Rahman Most Sadia Arfin Mafruha Afroz Mohhammad Mainuddin Molla Ashfak Ahmed Sabuz Md Abdul Matin |
| author_sort | Taslima Ayesha Aktar Nasrin |
| collection | DOAJ |
| description | Compact, medium size, white to creamy cauliflower curds were packed into different packaging techniques like i. without packaging (control); ii. packed in low density polyethylene (LDPE) bag with 1% perforation; iii. wrapped with polyethylene (PE) cling film and iv. newspaper (locally used). Half of each treatment was kept at (6±1°C and 50±5% RH) and the other half was kept at ambient conditions (25±3°C and 60±5% RH). LDPE bag or PE cling film has a great effect to retain firmness and reduce weight loss of cauliflower in both storage conditions. Respiration rate, rot incidence and changes of colour values (lightness and hue angle) was reduced significantly for the cauliflowers packed in LDPE bag or wrapped with PE cling film stored in a refrigerator than that of control (without packaging) and all packaging techniques stored at ambient condition throughout the storage period. Initially, acidity, TSS and ascorbic acid content were 0.26%, 4.7° Brix and 58.7 mg 100g-1, respectively. Ascorbic acid content was reduced severely in the cauliflower stored in ambient conditions than that stored in a refrigerator. Cauliflower wrapped with PE cling film and packed in an LDPE bag (1% perforation) stored in a refrigerator (6±1°C and 50±5% RH) could retain white colour, good sensory quality, firm and fresh curds with minimum loss in weight, texture and disease incidence up to 18 days and 16 days, respectively. |
| first_indexed | 2024-04-10T17:40:30Z |
| format | Article |
| id | doaj.art-df02d73853bd4212814e895da45f0d02 |
| institution | Directory Open Access Journal |
| issn | 2224-0616 |
| language | English |
| last_indexed | 2024-04-10T17:40:30Z |
| publishDate | 2022-12-01 |
| publisher | IJARIT Research Foundation |
| record_format | Article |
| series | International Journal of Agricultural Research, Innovation and Technology |
| spelling | doaj.art-df02d73853bd4212814e895da45f0d022023-02-03T14:08:55ZengIJARIT Research FoundationInternational Journal of Agricultural Research, Innovation and Technology2224-06162022-12-0112215516310.3329/ijarit.v12i2.64103Physicochemical quality of cauliflower as influenced by cling film wrapping during storageTaslima Ayesha Aktar Nasrin0https://orcid.org/0000-0003-0473-6632Md Nazrul Islam1https://orcid.org/0000-0002-8651-4496Md Atiqur Rahman2https://orcid.org/0000-0001-7948-3938Most Sadia Arfin3https://orcid.org/0000-0002-4015-3488Mafruha Afroz4https://orcid.org/0000-0001-9050-6934Mohhammad Mainuddin Molla5https://orcid.org/0000-0002-3851-7094Ashfak Ahmed Sabuz6https://orcid.org/0000-0002-9266-7093Md Abdul Matin7https://orcid.org/0000-0002-6268-6154Postharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshPostharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshPostharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshPostharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshPlant Pathology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshPostharvest Technology Division, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshPostharvest Technology Division, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshInternational Maize and Wheat Improvement Center (CIMMYT), Southern Africa Regional Office, 12.5 KM Peg, Mazowe Road, Mount Pleasant, Harare, ZimbabweCompact, medium size, white to creamy cauliflower curds were packed into different packaging techniques like i. without packaging (control); ii. packed in low density polyethylene (LDPE) bag with 1% perforation; iii. wrapped with polyethylene (PE) cling film and iv. newspaper (locally used). Half of each treatment was kept at (6±1°C and 50±5% RH) and the other half was kept at ambient conditions (25±3°C and 60±5% RH). LDPE bag or PE cling film has a great effect to retain firmness and reduce weight loss of cauliflower in both storage conditions. Respiration rate, rot incidence and changes of colour values (lightness and hue angle) was reduced significantly for the cauliflowers packed in LDPE bag or wrapped with PE cling film stored in a refrigerator than that of control (without packaging) and all packaging techniques stored at ambient condition throughout the storage period. Initially, acidity, TSS and ascorbic acid content were 0.26%, 4.7° Brix and 58.7 mg 100g-1, respectively. Ascorbic acid content was reduced severely in the cauliflower stored in ambient conditions than that stored in a refrigerator. Cauliflower wrapped with PE cling film and packed in an LDPE bag (1% perforation) stored in a refrigerator (6±1°C and 50±5% RH) could retain white colour, good sensory quality, firm and fresh curds with minimum loss in weight, texture and disease incidence up to 18 days and 16 days, respectively.https://www.banglajol.info/index.php/IJARIT/article/view/64103/43735cling filmhue anglerespiration ratefirmnessascorbic acid |
| spellingShingle | Taslima Ayesha Aktar Nasrin Md Nazrul Islam Md Atiqur Rahman Most Sadia Arfin Mafruha Afroz Mohhammad Mainuddin Molla Ashfak Ahmed Sabuz Md Abdul Matin Physicochemical quality of cauliflower as influenced by cling film wrapping during storage International Journal of Agricultural Research, Innovation and Technology cling film hue angle respiration rate firmness ascorbic acid |
| title | Physicochemical quality of cauliflower as influenced by cling film wrapping during storage |
| title_full | Physicochemical quality of cauliflower as influenced by cling film wrapping during storage |
| title_fullStr | Physicochemical quality of cauliflower as influenced by cling film wrapping during storage |
| title_full_unstemmed | Physicochemical quality of cauliflower as influenced by cling film wrapping during storage |
| title_short | Physicochemical quality of cauliflower as influenced by cling film wrapping during storage |
| title_sort | physicochemical quality of cauliflower as influenced by cling film wrapping during storage |
| topic | cling film hue angle respiration rate firmness ascorbic acid |
| url | https://www.banglajol.info/index.php/IJARIT/article/view/64103/43735 |
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